Apple Chutney Recipe | Seb Ki Chutney

5 from 2 votes
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Apple chutney is a variation of the traditional chutney condiment that incorporates the flavors and ingredients commonly found in Indian cuisine.

It is a popular accompaniment to meals and snacks, offering a blend of sweet, tangy, and spicy flavors.

Indian apple chutney typically features a combination of diced or grated apples, along with cumin seeds, mustard seeds, turmeric, red chili powder, cinnamon, cloves, and sometimes even garam masala for an added depth of flavor.

Check out this recipe and fins out the process of making Apple chutney and the ingredients.

Apple Chutney

Key Takeaways:

  • Apple chutney is a popular condiment in India, offering a blend of sweet, tangy, and spicy flavors.
  • Indian apple chutney typically includes diced or grated apples, along with a variety of spices.
  • Common spices used in Indian apple chutney include cumin seeds, mustard seeds, turmeric, red chili powder, cinnamon, and cloves.
  • The chutney is prepared by cooking the ingredients together until they become soft and blend into a thick, chunky texture.
  • Pro tips for making apple chutney include choosing the right apples, balancing sweetness and tanginess, experimenting with spices, considering texture preferences, tempering the chutney for added flavor, and allowing it to age for improved flavor.

The Ingredients:

Apple chutney ingredients

  • Apple – 350 gms (Slightly greenish apple is preferred)
  • Sugar – 150 gms
  • 3 dry red chillies
  • 1 tablespoon of panch phoron ( cumin seed, fennel seed, fenugreek seed, nigella seed, and black mustard seed in equal parts)
  • Lemon 1 slice
  • White oil 1 tablespoon
  • Salt as per taste

How to Make Apple Chutney (Step by Step Images)?

1. Cut the apples into small pieces. Remove the mid part and seeds. I have not removed the apple skin but if you like, you can do it. Add a little bit of salt to prevent apples’ flesh from turning red.

Cutting apple and adding salt step by step image

2. Put a pan on the oven.

heat up the cooking pan

3. Roast panchforon and 1 red chilli in the pan.

Roast panchforon and 1 red chilli in the pan

4. Take them out in a bowl. Grind the roasted spices to dust.

Grind the roasted spices to dust

5. Pour 1 tablespoon of white oil in the pan.

Pour 1 tablespoon of white oil in the pan

6. Add 2 dry red chillies.

Add 2 dry red chillies

7. Add apple pieces to oil. Give them a good stir.

add apple and give a good stir

8. Add a pinch of salt. Pour sugar. Make sure to cook the chutney on low flame.

Adding salt and sugar

9. Keep stirring until sugar is caramelized.

Keep stirring until sugar is caramelized

10. Add 1/4th cup of water. Increase the flame.

Adding water and increase the flame

11. Check if the apple is properly boiled.

Checking if the apple is properly boiled

12. Add lemon & the roasted spices.

Adding lemon & the roasted crushed spices to apple chutney

13. Apple Chutney is ready. Transfer it to a bowl.

Apple chutney is ready

Pro Tips for Making Apple Chutney

Here are some pro tips to consider when making apple chutney:

Choose the Right Apples: Opt for apples that are firm and slightly green for the best flavor in your chutney.

Balancing Sweetness and Tang: Achieve a well-balanced flavor by adjusting the sweetness and tanginess. Taste the chutney as you cook and add sugar or vinegar or lemon juice as needed, depending on the sweetness of the apples and personal preference.

Spice it up: Experiment with a blend of spices to enhance the flavor profile. Common spices used in Indian apple chutney include cumin seeds, mustard seeds, turmeric, red chili powder, cinnamon, and cloves. Adjust the spice levels according to your preference, keeping in mind the desired level of heat.

Texture Matters: For a chunky texture, dice the apples into small pieces. If you prefer a smoother consistency, grate the apples instead. This will impact the overall texture and mouthfeel of the chutney.

Tadka/Tempering: Add an extra layer of flavor by tempering the chutney. In a separate pan, heat oil or ghee and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Once they crackle and release their aroma, pour this tempering over the chutney and mix well.

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Storage and Aging: Like many chutneys, apple chutney tends to improve in flavor after it has been allowed to sit for a while. Store the chutney in a clean, airtight jar and refrigerate for a few days before consuming. This allows the flavors to meld and intensify.

Customization: Don’t be afraid to experiment and add your own twist to the chutney. Consider incorporating additional ingredients like raisins, dried apricots, or dates for added sweetness and texture.

Pairing and Serving: Indian apple chutney pairs well with a variety of dishes. Serve it alongside snacks, such as samosas or pakoras, as a dip. Consider using it as a spread in sandwiches or wraps for a flavorful twist.

Remember, these tips are meant to provide guidance, but feel free to experiment and adjust the recipe to suit your personal taste preferences.

Enjoy the process of creating your own unique apple chutney recipe that reflects the flavors of India.

What to Serve with Apple Chutney?

Apple chutney is a versatile condiment that can be paired with a variety of dishes to enhance their flavors. Here are some traditional Indian dishes that you can serve with apple chutney:

Samosas: Apple chutney complements the savory and spicy flavors of samosas, a popular Indian snack. Serve the chutney as a dip alongside vegetable samosas or meat-filled samosas.

Pakoras: Apple chutney adds a tangy and sweet element to pakoras, which are deep-fried fritters made with various vegetables, such as onions, potatoes, or spinach. Serve the chutney as a dipping sauce alongside pakoras.

Kebabs: Grilled or skewered kebabs, whether made with meat, chicken, or vegetables, are a delicious pairing with apple chutney. The chutney’s tanginess balances the smoky flavors of the kebabs.

Parathas: Serve apple chutney with freshly made parathas, which are Indian flatbreads stuffed with various fillings like potatoes, paneer (Indian cottage cheese), or mixed vegetables. The chutney adds a burst of flavor to the parathas.

Chaat: Apple chutney is a delightful addition to Indian street food dishes known as chaat. Serve it with dishes like papdi chaat, dahi vada, or bhel puri to add a sweet and tangy element to the medley of flavors.

Indian Breakfasts: Serve apple chutney with traditional Indian breakfast items like dosas (fermented crepes), idlis (steamed rice cakes), or uttapams (thick savory pancakes). The chutney adds a burst of flavor to these dishes.

Cheese Platter: In addition to traditional Indian dishes, apple chutney also pairs well with a cheese platter. Serve it alongside a selection of Indian or international cheeses to add a sweet and tangy twist.

These are just a few examples, and the versatility of apple chutney allows you to experiment with different combinations and explore your personal preferences.

Don’t hesitate to get creative and discover new and delightful pairings with this delicious condiment.

How Does Apple Chutney Taste?

Apple chutney offers a delightful combination of flavors that blend together to create a unique taste profile.

The specific taste of apple chutney can vary depending on the recipe and the ingredients used, but here are some general characteristics:

Sweetness: Apple chutney has a natural sweetness that comes from the apples themselves. The sweetness can range from subtle to pronounced, depending on the variety of apples used and the amount of sugar or sweeteners added to the chutney.

Tanginess: Apple chutney typically has a tangy flavor, which comes from the addition of vinegar or lemon juice. The tanginess provides a refreshing and slightly acidic element that balances the sweetness of the apples.

Aromatic Spices: The use of aromatic spices such as cinnamon, cloves, and ginger adds warmth and depth to the chutney. These spices contribute to the overall flavor profile and give the chutney a pleasant aroma.

Savory Notes: Some apple chutney recipes may include savory elements such as onions, garlic, or mustard seeds. These ingredients add a savory undertone to the chutney, enhancing its complexity and providing a contrast to the sweetness and tanginess.

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Texture: Apple chutney typically has a chunky texture with small pieces of cooked apples and other ingredients. The texture can vary depending on personal preference, with some recipes aiming for a smoother consistency.

Overall, apple chutney offers a harmonious blend of sweet, tangy, and spicy flavors.

The combination of the natural sweetness of the apples, the tanginess from the vinegar or lemon juice, and the warmth of aromatic spices creates a well-rounded and balanced taste.

The flavors of apple chutney can vary from mildly sweet and tangy to more robust and spiced, depending on the recipe and the accompanying ingredients.

Apple Chutney Alternatives

If you’re looking for alternatives to apple chutney, here are a few options that offer similar flavor profiles or can be used as condiments or accompaniments in various dishes:

Mango Chutney: Mango chutney is a popular alternative that shares some similarities with apple chutney. It has a sweet and tangy flavor, making it a versatile condiment for both Indian and non-Indian dishes. Mango chutney pairs well with grilled meats, curries, sandwiches, and cheese platters.

Tomato Chutney: Tomato chutney is a savory and tangy condiment made with tomatoes, onions, spices, and sometimes tamarind. It can be cooked to be sweet or spicy, depending on personal preference. Tomato chutney complements dosas, idlis, vadas, and other South Indian dishes.

Onion Chutney: Onion chutney is a tangy and spicy condiment made primarily with onions, along with spices like red chili, garlic, and tamarind. It is commonly served with dosas, idlis, or as a spread in sandwiches.

Tamarind Chutney: Tamarind chutney is a sweet and tangy condiment made from tamarind pulp, jaggery (or sugar), and a blend of spices. It is widely used in chaat dishes, such as samosas, pakoras, and bhel puri. Tamarind chutney adds a delightful tanginess to these snacks.

Mint Chutney: Mint chutney is a refreshing and aromatic condiment made with fresh mint leaves, coriander, green chili, lemon juice, and spices. It is commonly served with Indian appetizers like kebabs, pakoras, and samosas. Mint chutney can also be used as a spread in sandwiches or as a dip for grilled meats.

Apricot Chutney: Apricot chutney offers a fruity and tangy flavor. It is made by cooking apricots with spices, vinegar, and sugar. Apricot chutney pairs well with cheeses, and grilled meats.

These alternatives provide a range of flavors and can be used in similar ways as apple chutney.

They can add a burst of taste and complement various dishes, so feel free to explore these options based on your preferences and the specific dish you are preparing.

Recipe Card:

Apple Chutney

Apple Chutney

By Mita Mondal
Apple chutney is a condiment made from cooked apples, spices, and sweeteners such as sugar or jaggery. It offers a blend of sweet, tangy, and spicy flavors and is commonly used as an accompaniment to Indian dishes, snacks, and cheese platters.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Condiments
Cuisine Indian
Servings 6
Calories 149 kcal

Ingredients
  

  • 350 grams Apple (slightly greenish apple is preferred, cleaned and cut into cubes)
  • 150 grams Sugar
  • 3 pieces Dry red chilies
  • 1 tablespoon Panch phoron ( cumin seed, fennel seed, fenugreek seed, nigella seed, and black mustard seed in equal parts)
  • 1 slice Lemon
  • 1 tablespoon White oil
  • Salt to taste

Instructions
 

  • Prepare the Apples: Cut the apples into small pieces, removing the core and seeds. You can choose to leave the apple skin on or remove it according to your preference. Sprinkle a little salt over the apples to prevent discoloration.
  • Roast the Spices: Heat a pan on the stove. Add panchforon (a mix of fenugreek seed, nigella seed, cumin seed, black mustard seed, and fennel seed) and 1 red chili to the pan. Roast them until fragrant. Transfer the roasted spices to a bowl and grind them into a fine powder.
  • Cook the Chutney: In the same pan, pour 1 tablespoon of white oil. Add 2 dry red chilies and the apple pieces. Stir them well to coat the apples with the oil. Sprinkle a pinch of salt and add sugar. Cook the chutney on low heat, stirring continuously until the sugar caramelizes.
  • Adjust the Consistency: Add 1/4th cup of water to the pan and increase the heat. Check if the apples are properly boiled and softened.
  • Flavor and Serve: Squeeze in some lemon juice and add the roasted spice powder to the chutney. Stir everything together. Transfer the apple chutney to a serving bowl.

Video

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Notes

Apple Selection: Choose apples that are slightly greenish and firm for the best texture and flavor in your chutney. Varieties like Granny Smith or Braeburn work well, but feel free to experiment with different apple varieties based on your preference.
Texture: You can adjust the texture of the chutney based on personal preference. If you prefer a chunky texture, cut the apples into small pieces. For a smoother consistency, grate the apples or use a blender to puree them before cooking.
Sweetness and Tanginess: The sweetness and tanginess of the chutney can be adjusted by varying the amount of sugar and lemon juice or vinegar. Taste the chutney as you cook and add more sugar if you prefer a sweeter flavor or more lemon juice/vinegar for extra tanginess.
Spices: The spice level can be customized to suit your taste. Increase or decrease the amount of spices like red chili powder, cumin seeds, or cloves based on your preference for heat and flavor.
Tempering: To enhance the flavor, you can temper the chutney with spices. Heat oil or ghee in a separate pan and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Once they crackle and release their aroma, pour the tempering over the chutney and mix well.
Storage: Store the apple chutney in a clean, airtight jar or container in the refrigerator. It can typically be stored for up to a week. The flavors tend to develop and intensify with time, so the chutney may taste even better after a day or two.
Serving Suggestions: Apple chutney is a versatile condiment that can be served with various dishes. It pairs well with Indian snacks like samosas, pakoras, and kebabs. It can also be used as a spread in sandwiches or served alongside cheese platters for a sweet and tangy flavor contrast.
Remember, these recipe notes provide guidance, but don't be afraid to experiment and make adjustments based on your personal taste preferences. Enjoy the process of creating your own unique apple chutney recipe.

Nutrition Info (Estimation Only)

Nutrition Facts
Apple Chutney
Amount per Serving
Calories
 
149
Calories from Fat 27
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.2
g
1
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
583
mg
25
%
Potassium
 
73
mg
2
%
Carbohydrates
 
33
g
11
%
Fiber
 
2
g
8
%
Sugar
 
31
g
34
%
Protein
 
0.2
g
0
%
Vitamin A
 
164
IU
3
%
Vitamin C
 
3
mg
4
%
Calcium
 
4
mg
0
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

I have not used cashew nuts and raisins. However, if you like, use them in chutney.

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You can try different experiments at different times.

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