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Apple Chutney | How To Make Apple Chutney

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Apple Chutney-A tangy and delicious apple and Ginger chutney

Indian food is incomplete without pickles and chutneys. their are variety of chutneys can be made with fresh herbs,fruits and vegetables,some are consumed fresh and some we can make in big batches and store for a long time

Kids often refuse to eat fruits but they love jam and tangy fruit chutney ,which can be easily incorporated in their meal or breakfast as an accompaniment or spread in sandwiches and rolls. I regularly make different chutneys from different fruits and herbs and my family loves all of them.  I have posted all those recipes in my blog.

Apple is used to make many Indian preserves and dips etc. This chutney is quite an easy recipes ,You can use either green apples or red apples or a combination of both ,You need not to buy expensive variety of apples to make this  chutney,you can use any seasonal variety which are cheaper among all the varieties of apples available.

Apple ka murabba ,chutney, Apple Ki sabzi are relished all the whole year.I love making fruit chutney and I have already posted a few-

apple chutney

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apple chutney
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3.63 from 8 votes

Apple Chutney

A tangy and delicious Apple Chutney
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Chutney /Dips, Kids Friendly, Main Course
Cuisine: North Indian Cuisine
Keyword: apple, apple chutney, chutney
Author: Anjana Chaturvedi

Ingredients

  • 7 Apples
  • 1 Raw Mango / Kachcha Aam
  • 1 cup Sugar / Chini
  • 4 Green Chillies / Hari Mirch
  • 1.5 tsp Chili flakes /Kuti hui laal mirch
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • to taste Salt / Namak
  • 1 tbsp Ginger / Adrak chopped
  • 1 tbsp White vinegar /sirka
  • 1.5 tbsp Raisins / Kishmish
  • 1/2 cup Water / Paani

Tempering/tadka

  • 2.5 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/2 inch Cinnamon /daalchini
  • 4 Green Cardamom / Hari Elaichi
  • 2 Cloves / Lavang

Instructions

  • Peel and chop apples and raw mango into small pieces.
  • Heat oil in a heavy bottom pan and add cumin seeds.
  • When cumin start to crackle then add cardamom ,cinnamon,cloves and green chilies.
  • Add chopped apples and raw mango and stir for few seconds.
  • Add turmeric, salt ,1/2 cup water and cover the pan with a lid and cook on low heat
  • When apples become soft then add sugar,chopped ginger ,raisins,chili flakes and cook till the chutney thickens (no need to mash the apples )
  • Add vinegar in the chutney and give it a boil.(you can avoid adding vinegar if you can store it in the refrigerator)
  • Let it cool down and then store in a glass jar.
  • Keep refrigerated after 3-4 days for a long shelf life.(stays well for minimum 25 days in the refrigerator)
  • Serving suggestions-serve with any snack,meal or use as a sandwich spread

Notes

Note-
you can use lemon juice instead of raw mangoes and if you are using tart apples then skip adding both.

Reader Interactions

Comments

  5. meera

    Going with Sayantani…. this is the kind of stuff you pass down to grandkids, take to kids when you visit them at university… and eat it when you miss them immensely 🙂

    Superb. Thank you Anjali ji.

    Now that glass pot… it makes the chutney come alive! Beautiful… will look for one 🙂

  7. Sayantani

    thats a keeper Anjanaji. am thinking of scooping parathas on a foggy winter morning…bliss

3.63 from 8 votes (8 ratings without comment)