Go Back

Sweet Spicy Tangy Apple Chutney

You've been using apples all wrong. This South Indian Apple Chutney with coconut, urad dal and tamarind is the most unexpected chutney you'll ever make — sweet, spicy, tangy, and ready in 15 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3
Course: Main Course
Cuisine: SOUTH INDIAN
Ingredients Method Notes

Ingredients
  

  • 1 big apple chopped
  • 1 tbsp urad dal
  • 1 tsp black pepper
  • 2-3 dried red chillies adjust to spice level
  • A small pinch of tamarind
  • A handful of grated coconut
  • A few curry leaves
  • A pinch of asafoetida hing
  • Salt to taste
  • 1 tsp oil

Method
 

  2. Heat oil in a pan. Roast urad dal until golden brown.
  3. Add red chillies, black pepper, curry leaves and asafoetida. Sauté for 30 seconds.
  4. Add grated coconut and salt.
  5. Add chopped apple and tamarind. Cook until apple is slightly soft
  6. Switch off and let it cool completely.
  7. Grind to a smooth or slightly coarse chutney. Add a splash of water if needed.

Notes

Use a slightly tart apple like Granny Smith or Fuji for best results.
Cool completely before blending 
No onion, no garlic — suitable for fasting days.
Start with 2 chillies and adjust to your spice level.