“Chutney is marvellous. I’m mad about it. To me, it’s very imperial.” – Diana Vreeland
Apple chutney is one of those sweet, spicy and tangy pastes that can instantly take a dish from normal to fancy!
I am a big fan of sandwiches and I can eat them at any given time. And I like to experiment with them!
This apple chutney is a change from the usual chutneys served and is a good substitute to mayonnaise and ketchup in sandwiches. You can also use this in salads, wraps, and as exotic chutney on a fancy cheese plate. I have even stuffed this in an aloo tikki and served with it with green chutney and it was a big hit.
- 1 apple, finely diced
- ½ onion, diced
- 1 tbsp brown sugar
- ¼ cup raisins or cranberries
- 1 tsp red chilli flakes
- 1 tsp turmeric
- 1 tsp mustard seeds
- ½ tsp asafetida (hing)
- 1 bay leaf
- ¼ cup apple cider vinegar
- 1 tsp vegetable oil
- Salt to taste
- Heat vegetable oil in a non-stick semi-deep pan at low heat and add the mustard seeds.
- Once they start to pop, add in the hing, bay leaf, chilli flakes and turmeric.
- Once they have cooked, add in the onions and salt.
- Sauté until slightly translucent and then add in the brown sugar.
- Once the sugars have caramelized, throw in the apple cubes and stir to coat each apple with the masalas.
- Then pour in the apple cider vinegar and raisins or cranberries.
- Cover the pan and let the chutney cook for around 30 more minutes while stirring occasionally.
- Then remove the lid and squash the softened apples with a potato masher if required, and allow to cool, off the stove.
- Store in an airtight jar. This chutney should stay well in a refrigerator for about a week.