Fiery Apple Chutney

Right now the British apple season is in full swing! From early August until May next year keeping the doctor away defines us as ‘British’! British apples have started making appearances in farmers’ markets and farmers’ shops. If you are lucky, you might have an apple tree within walking distance or in your own garden, the branches soon to be sighing with more fruit than you could possibly eat. So how do you deal with seasonal glut? Apart from eating those juicy apples you can peel them, bake them or make chutney, crumble, pie, jelly and jam to name but a few options.

I am not lucky enough to have an apple tree in my garden, but fortunately enough I have Apple trees close to me, and thus I can have as many as I want. A few days back I picked some apples, but they were a bit too sour to eat as a whole, but good enough make chutney!

I had an idea of making this chutney, after I saw Raw Mango Chutney (the best chutney from her kitchen) from Nivedita’s Kitchen. She is lucky enough to have a mango tree in her garden, which makes me a little bit envious.  Of course I’ve made raw mango chutney numerous times, but this time I thought of using apples instead of raw mangos. The ingredients and the methods are similar. Chutney can be eaten with thali or many other snacks.

You will need:

  • 3-4 small green apples
  • a little oil to roast
  • 1 tbp urad daal
  • 1 tbp channa daal
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/4 cup of desiccated coconut
  • 1 tbp sesame seeds
  • 1 tsp dry coriander seeds
  • 1 tsp methi seeds
  • half of a fresh ginger
  • 10-12 curry leaves
  • 2-3 dry red chillies
  • salt to taste
  • 2-3 tsp red chilli powder
  • 1 tbp lemon juice
  • 2 tbp jaggery, sugar or dark muscavado sugar
  • 1 tbp oil
  • pinch of hing (asafoetida)


Heat  the oil in a heavy bottom pan. Roast all the ingredients. Meanwhile wash and peel and cut the apples, add lemon juice to prevent them from getting brown. Once you get a nice roasted aroma, add apples and fry for less than one minute.Turn of the heat. Once  the mixture is cooled, add the remaining ingredients and grind everything into a coarse paste by adding little water. The fiery chutney is ready to serve!

I served mine with thin crackers for starters and spread some on my sandwiches.

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About Jagruti Dhanecha

I am a housewife and a mother of two teenage kids settled in the UK for the past 20 years. Originally born and brought up in India, it was from these childhood days that my love for cooking began. I have no formal training in cooking and baking, and everything I’ve learnt has been through good cooks in the family and my circle of friends, through my own experiments, reading and research. My main cooking niche consists of healthy and tasty vegetarian meals but I like to throw in the occasional treat. To share my love for food and culinary art, I have created a food blog, Jagruti’s Cooking Odyssey that displays authentic Indian vegetarian/vegan dishes, special and rich recipes covering different courses in varied cuisines. My cooking enthusiasm led me to cookery shows on a national Asian TV channel. Much like cooking and baking I have other interests too like photography, reading and travelling, which assist me in my culinary skills.
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