Tag Archives: Green Apple

Recipes: Apple Pickle or Chutney

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The other day, I had about 5-6 green apples in the fridge which would go bad in a couple of days. I didn’t feel like eating the apples, and when S asked me to make something with them, I decided to make this fusion chutney, thokku and chunda. I was cooking on the fly, but knew that if not good, at least the recipe won’t be bad. But it astounded me. I really enjoyed the result and this combination of chutney and pickle is so versatile. It can be used as a pickle, or as a spread, or even as a dip. Go ahead, try it and let me know how it tasted.

Apple Pickle or Chutney

Ingredients:

  • 5-6 green apples
  • 5-6 tbsp oil
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • ½ tsp turmeric powder
  • ¼ tsp cinnamon powder
  • 3 tsp (or more) red chilli powder
  • 3 tsp (or more) powdered jaggery
  • 2 tsp (or more) salt

Method:

  • Peel the apples and grate them. Once you have grated them, put the grated apples in a colander and salt them and let them sit for about 30 minutes.
  • The apples will start to ooze water. Once the water has drained out, remove it from the colander and keep it aside.
  • In a pan, heat the oil and when the oil is smoking hot, add in the mustard seeds.
  • Once the mustard seeds pop, add in the asafoetida and turmeric powder and stir.
  • Add in the grated apples and saute for about 2-3 minutes.
  • Once the apples soften, add in the red chilli powder, mix well and cook covered until the apples are cooked.
  • You may need to add more oil at this stage and continue cooking until the oil starts to ooze out.
  • At this point, add in the powdered jaggery or brown sugar and check for seasoning. Add what is missing and if need be, add some more oil.
  • Once the jaggery has combined with the apples and the apples start to look brownish-red and glossy, add in the cinnamon powder and combine well.
  • Mix for about a minute and switch off the gas. Cover and let the chutney cool. Transfer to a container and enjoy your meals.

Note: You can use any oil, but I used a combination of canola olive and gingelly oils. You can also make this with a combination of red and green apples. In that case, reduce the jaggery powder otherwise it will become too sweet.

Recipes: Apple Chutney

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I love chutneys and regular readers will know by the number of chutney recipes in the recipes tab. Also, chutneys are extremely versatile and so easy to experiment with that I do make them because I like experimenting in the kitchen. Also chutneys go well with so many dishes – slather it on bread and make it a sandwich or eat it as an accompaniment to the myriad breads available in the Indian cuisine as well as rice.

I saw a version of this recipe on a local channel and was intrigued by the usage of apples. Though I have made a Green Apple Chutney, this chutney cooked the apples, which was different. I tried and twised it a bit as I am wont to do.

Apple Chutney

Ingredients:

  • 1 medium sized onion, chopped
  • 1 medium sized tomato, chopped
  • 1 red apple, chopped
  • 1 green apple, chopped
  • 1-inch piece of ginger
  • 5-6 cloves of garlic, minced
  • 3-4 dried red chillies
  • 1 tsp cumin seeds
  • 1 tbsp oil
  • Salt to taste

Method:

  • Heat oil in a pan and when it warms, fry the cumin seeds till they pop. Then add the ginger and garlic and fry them till they start to become slightly crispy. Then add the dried red chillies and let them cook for a minute or so.
  • Now add the onions and fry them till they become translucent. Next add the tomatoes and cook them till they start to become mushy.
  • Add add the chopped apples, and let them cook till they start to lose their shape.
  • Switch off the gas and let it cool completely.
  • Blend to a smooth paste, adding water as needed. Check for seasoning and salt as needed.

Eat this as a spread for sandwiches or as an accompaniment to Indian breads. This chutney was a huge hit at home and had a slight sweet undertones because of the red apples. By adding the green apple, it gave a slight tartness, which can be done away with if you want it as a sweet chutney. Just replace the green apple with a second red apple.

Recipes: Green Apple Chutney

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While making dinner the other day, I wanted to make a chutney to go with dinner. I wanted to make something easy and also try something different when I saw some green apples on the counter. I quickly went online to see what I could do and saw many recipes playing with green apples and coriander and so I decided to make something similar.

Green apples are very versatile and tart Granny Smith apples (which I used) can also be used in place of raw green mangoes. I’ve previously made a version of my instant mango pickle using green apples and though it does spoil faster than the pickle made with mangoes, it is a yummy addition to your pickles at home, especially when you are craving pickles but don’t have mangoes in the house.

Anyway, on to this recipe. I made this recipe similar to my green coriander chutney and even though it was a tad on the spicier side, it was yummy.

Green Apple Chutney

Ingredients:

  • 2 green apples
  • 4-6 green chillies
  • 1 bulb garlic
  • 1-inch piece of ginger
  • 1 small bunch coriander leaves
  • 1 tsp sugar
  • Salt to taste

Method:

  • Peel the garlic and ginger and keep aside.
  • Chop the green chillies into smaller pieces and keep aside.
  • Core and chop the green apples (keep the skin) and put it immediately into the blender.
  • Add the ginger, garlic, green chillies and coriander leaves to the green apples and blend together to a fine paste.
  • Add salt and the sugar and continue to blend, adding water as necessary to make it into a smooth and fine paste.
  • Eat with idli, dosa, rotis and even as a base for a sandwich.

Notes:

When I first made it, it turned out to be too spicy for S and BB who don’t like spicy food. So I blended a portion of the chutney with some homemade plain yoghurt and it was even better. I would just blend it with yoghurt instead of water. You can also increase the number of chillies if you can tolerate the spice.