Got a few extra apples sitting in your fruit basket? Or maybe some slightly sour ones that no one at home wants to eat? Don’t let them go to waste—turn them into a delicious sweet-and-tangy Apple Chutney in just minutes.
This quick homemade chutney is packed with flavour, needs basic pantry ingredients, and pairs beautifully with parathas, dosas, chapatis, or puris. The best part? It’s so easy that you can whip it up even on a busy morning. Here’s how
Ingredients
2–3 fresh Apples, peeled and chopped
1/2 cup jaggery or sugar
2 tsp lemon juice or vinegar
1 tsp finely chopped ginger
1/2 tsp fennel seeds
1/2 tsp kalonji (nigella seeds)
1 tsp red chilli powder
1/2 tsp roasted cumin powder
Black salt, to taste
Regular salt, to taste
1–2 tsp oil
How To Make It
Step
1- Prep the apples: Wash the apples well, peel them, remove the core, and chop them into small pieces. If you prefer a smoother texture, you can grate them instead.
Step 2- Temper the spices: Heat a little oil in a pan. Add fennel seeds and kalonji and let them crackle until aromatic. Then add chopped ginger and sauté for a few seconds.
Step 3- Cook the apples: Add the chopped apples and cook on medium heat for 3–4 minutes, stirring occasionally, until they begin to soften.
Step 4- Add sweetness and spice: Now add jaggery (or sugar) and mix well. Jaggery gives the chutney a deeper flavour and richer colour.
Add red chilli powder, roasted cumin powder, black salt and regular salt. Cover and cook on low heat until the jaggery melts completely and the apples turn soft.
Step 5- Finish with tang: Once the chutney thickens and turns glossy, switch off the heat. Add lemon juice or vinegar at the end—this not only adds a fresh tang but also helps preserve the chutney longer.
Let the chutney cool completely, then transfer it to a clean glass jar. Store it in the refrigerator, and it will stay fresh for several weeks. Serve it with hot parathas, chapatis, or puris—and don’t be surprised if everyone asks for seconds.
