Practically any type of apple will make a good apple chutney. Select firm,
ripe ones and avoid those that are oversized and mealy.
The recipe may also be used for making chutneys from other fruits, such as
peaches, plums, apricots, mangos, guavas, gooseberries, and blackberries.
Omit the asafoetida if you like, and use the dried chillies according to
Preparation and cooking time: 30 min
6 medium-sized apples
4 tablespoon ghee or vegetable oil
2 teaspoon grated fresh ginger
2 cinnamon sticks, 2 inches (5 cm) long
1 teaspoon anise seeds
2 or 3 dried chillies, crushed
1 teaspoon turmeric
1 pinch asafoetida (optional)
4 tablespoon water
4 tablespoon brown sugar
Wash, peel, and core the apples. Then cut them into small chunks.
Heat the ghee or vegetable oil in a saucepan. When it begins to smoke,
drop in the ginger, cinnamon sticks, anise seeds, chillies, and cloves.
Stir-fry until the anise seeds darken (about 30 seconds). Immediately add
the turmeric and asafoetida, then the chunks of apple. Stir-fry to brown
the apples for 5 or 6 minutes. Then add the water.
Cover and cook over high heat for about 15 minutes, stirring often, until
the apples are quite soft. Mash the apples in the pot. Add the sugar,
increase the heat, and stir continuously until the chutney thickens.
Remove the cinnamon sticks and cloves. Serve at room temperature with hot
puris, or with a sweet at the end of the meal.