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Author Notes: Apple chutney tastes slightly tart, slightly sweet and slightly hot, a delightful combination. More importantly with a crisp bite to it, this chutney ends up being a complete side dish in itself. —Annada Rathi
Makes 1 cup
- 1 medium Granny Smith Apple grated
- 1 tablespoon powder of roasted peanuts
- 1 tablespoon vegetable oil
- 1 dash turmeric
- 1 thai chile pepper diced fine (optional)
- 1/2 teaspoon salt
- 1 teaspoon lime juice
- 1/2 teaspoon black/yellow mustard seeds
- Squeeze out liquid from grated Granny Smith apple. No need to peel the apple skin as the flecks of skin will provide nice color contrast to the apple flesh.
- In a bowl mix the grated apple, peanut powder, lime juice and salt.
- In a small pan heat oil. Add mustard seeds and cover the pan with a lid as mustard seeds will start popping. Once the popping stops, add turmeric and chile pieces and turn the heat off. Pour this seasoned oil over the apple mixture.
- Apart from providing a rich golden color to the chutney, the seasoned oil brings all the ingredients to a homogenous whole.
- Make this chutney right before eating.
- This recipe was entered in the contest for Your Best Savory Apples