Recipe- Sweet Spicy And Little Tangy Apple Chutney

We went apple picking last weekend. It seemed like one of those activities which we could do safely do during these crazy times.

This farm was around 45 minutes from where I live, it had not only apples but grapes, berries (which were almost off season now), pears, plums and a lot more.

We only got some apples and grapes. The grapes turned out really tart – we missed the orientation and ended up picking up all the wrong grapes. Like, they were so tart that we just couldn’t eat them. I have always loved making chutneys from fruits like this peach chutney or blueberry chutney. The sweet flavors of the fruit pairs really well with spices and sugar.

The result is always a flavorful chutney which is extremely versatile and can be used on so many thing. And this apple chutney is no exception!

Ever since I have made it, I have been using it on so many things. But most of all, I have been snacking on it. Just a bag of crackers and this chutney has been my evening snack this whole week.

Ingredients

5 medium apples I used Gravenstein apples, around 600 grams, chopped into 1/4 inch pieces, around 3.5 cups chopped apples
1.5 tablespoons oil 22 ml, I used avocado oil
1 inch cinnamon stick
2 whole cloves
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon mustard seeds
1 medium white onion 95 grams, chopped
1 inch ginger 12 grams, chopped
3/4 teaspoon garam masala
1/4 teaspoon red chili powder or to taste
1/2 teaspoon salt or to taste
1/3 cup apple cider vinegar 80 ml
1/4 cup brown sugar 50 grams
1/2 teaspoon kashmiri red chili powder for color, optional, this chili powder is not hot

Method

* First, peel the apples and then chop them in small pieces, around 1/4 inch pieces. Set aside.

* Press the saute button on the Instant Pot. Once it displays hot, add oil and then add cinnamon stick, cloves, cumin seeds, fennel seeds and mustard seeds.

* Let them sizzle for few seconds, the mustard seeds should pop.

* Then add the onion and ginger. Cook for 2 to 3 minutes until onions are soft.

* Then add the chopped apples and mix.

* Add the garam masala, red chili powder and salt.

* Add apple cider vinegar and mix everything.

* Close the pot with the lid and press the manual or pressure cook button. Cook on high pressure for 2 minutes with the pressure valve in the sealing position.

* Let the pressure release naturally for 7 minutes and then do a quick pressure release. Open the pot and press saute.

* Add brown sugar, followed by kashmiri red chili powder and stir.

* Cover with a glass lid and let the chutney simmer on saute for 4 to 5 minutes, keep stirring it in between. It will thicken as it simmers. Unplug the pot once it has thickened to a paste like consistency.

* The chutney will continue to thicken as it cools. Let it cool and then store apple chutney in the refrigerator in an airtight container.