Apple Chutney Recipe - a delicious
and easy appetizer recipe with finger foods

This apple chutney recipe is great to serve with flat breads or finger foods like tandoori chicken or tandoori lamb cutlets.

I recently tried this apple chutney recipe closely using the technique for mango chutney and it turned out really fabulous!

Since chutney is made up of spices mixed with base fruits, you can use all kinds of fruits to make chutney. But make sure that the fruits, in this case apples, are firm and under-ripe to bring about the proper texture and flavour.

Don't let the long list of ingredients scare you, it is an easy appetizer recipe with spices you most likely already have at home...

INGREDIENTS

2 large cooking apples, peeled and cored
1 medium onion, peeled
2 garlic cloves, peeled
1 inch piece of ginger, peeled
2 black cardamoms
3-4 cloves
1 bay leaf
3-4 black peppers
1 inch cinnamon stick
50 gm brown or muscovado sugar
1 tsp. salt, adjust to taste
1 tsp. coarsely ground chillies, adjust to taste
1 tsp. ground black pepper
50 ml. malt vinegar
1 tsp. nigella or kalaunji seeds

INSTRUCTIONS

1. Grate apples and onions coarsely by hand or an electric grate. Grate ginger and garlic finely.

2. Tie cardamoms, cloves, bay leaf, black peppers, and cinnamon stick in a piece of muslin loosely. If you do not have these whole spices individually, you can use 1 heaped teaspoons of store-purchased or home-made garam masala instead (though make sure that it is fresh).

3. Put all ingredients in a large pan and bring it to boil.

4. Simmer briskly for approximately half an hour, while stirring often. Cook until desired consistency for chutney is reached.

5. Turn the heat off and adjust seasoning, chilies, and sugar.

6. Fill in clean jars. Place in a disc of wax paper on top while still hot. Screw on the metal lids, label and allow it to cool. The chutney tastes better, when it is allowed to rest and mature for a week or so.
NOTES FOR APPLE CHUTNEY RECIPE

-- You can easily make fresh garam masala at home.

-- Use a larger pan than what you think is required. This stops the chutney from splashing all over the stove.

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