The savory apple chutney's Indian recipe that's not only sweet and sour but also has a light rush of toasty spicy ingredients thanks to the use of cinnamon and ginger. This chutney is prepared in the style of Indian cuisine. It can be served as a side dish, or you can just spread it on crackers, toast, or paratha (an Indian flatbread). 
It is also devoid of gluten and does not include any animal products. The ingredients you need: 4 medium-sized apple 1 tablespoon vinegar 1 teaspoon vegetable oil 2 tablespoons golden raisins 1 tablespoon grated ginger 1/2 teaspoon mustard seeds 1 teaspoon chili flakes 3 tbsp brown sugar adjust as per taste 1/2 teaspoon cinnamon powder 1/2 teaspoon black pepper powder adjust as per taste 1/4 teaspoon garam masala Salt as per taste The apples should be peeled and then sliced into bite-sized pieces. Mustard seeds should be added to oil while it is heating up. When the seeds begin to sputter, add the ginger and the raisins to the pan. After a few moments of cooking, add the apples and continue to stir. Add chili flakes, cinnamon powder, pepper powder, garam masala, vinegar, and salt. Combine everything, then cover the pan. Cook under cover for around 15 minutes, or until the apples have become mushy and soft. Check the apples every two to three times in between and stir them to ensure that they do not become stuck to the bottom of the pan. 
After the apples have become mushy, take off the lid and sprinkle the brown sugar over them. Continue to stir while continuing to heat for another two minutes, or until the sugar has dissolved. Put the gas in the off position. Let it cool. If it is kept in an airtight container and placed in the refrigerator, it should be fine for about two weeks.
Indian apple chutney
Apple Chutney is a delectable Indian relish that is prepared by combining apples, spices, apple vinegar, and a sweetener. Chutney is a condiment that is common in Indian cuisine. It is typically created with vegetables, coconut, nuts, fruits, spices, and herbs. 
Pickles and chutneys are prepared in a manner that is distinctive to each region of India. In India, chutneys are prepared in a wide variety of styles and flavors. The majority of these have a flavor profile that is pungent, fiery, sour, and occasionally sweet, such as this Sweet Tamarind Chutney, Sweet tomato chutney, and mango chutney. Add 1 tablespoon ghee or oil to a pan. When the oil is hot, add the cinnamon (1 gram), cloves, and star anise. Add 12 tbsp ginger when sizzling. Fry it briefly. 14 teaspoon red chili powder or flakes. Give a brief stir. Add 1 lb (3 medium) diced apples and 12 cups apple cider vinegar. Add 3 tablespoons of brown and white sugar, 1 teaspoon cumin, 1 teaspoon fennel, and 1/4 teaspoon pepper. Combine everything. Simmer until apples are soft. Covering the saucepan helps preserve spice flavors. Sugar dissolves, creating a wet mixture. Open when the apples are soft and the mixture smells excellent. Cover and stir in the open saucepan until the apple chutney thickens. At this point, take a tiny amount of the chutney and use a spatula to mash it up in order to give the chutney some texture. After then, turn off the heat and let it totally cool down. 
Lastly, apple chutney should be stored in a dry and transparent glass jar. If it is stored on a dry shelf and kept away from any moisture, it will remain edible for a number of months.
Apple spicy recipes Indian
This recipe is considered a delectable Indian spicy Thokku with an apple. based on the recipes Prepare the apples by peeling, coring, and grating them into large pieces shortly before beginning to cook. This will prevent the apples from turning brown throughout the cooking process. Mustard seeds should be added to oil that has been heated and then placed in a big, deep saucepan. Curry leaves, methi seeds, and hinge powder should be added once the spices have started to sputter and crackle. 
Allow it to impart its fragrance to the oil for a little period of time. Immediately add the grated apples, along with the salt, chili powder, sambar powder, and garam masala powder. Stir to combine. After thoroughly combining, begin cooking over medium heat, stirring often. Continue this process until the apples are completely cooked through, all of the liquid has evaporated, and the oil begins to separate. Take the dish away from the heat and let it cool. Serve with idlis, dosas, chapattis, rotis, parathas, as a spread for bread, or even mixed in with some rice and ghee. Additionally, it is fantastic when used as a seasoning with rice prepared with curd or yogurt. Enjoy your luscious Thokku. 
Savory apple recipes Indian
The Indian recipes of apple curry have a particular place in our hearts because it was one of the dishes that inspired the creation of savory Vegan on Board. When it first came out, we served hundreds of individuals. Some others were a little skeptical at first, but after trying the dish, they were delighted and requested the recipe. In a medium-sized saucepan, heat the coconut oil over medium-high heat until it begins to melt. About 5 minutes later, add the onions and continue to cook until they begin to brown. Once this is done, add garlic, curry powder, garam masala, and tandoori masala to the pot. 
To avoid splatter, stir them quickly as they simmer for another minute. Toss in all of the apples and other vegetables. Add the spices and coat thoroughly. Cook for an additional 2 minutes, stirring often to prevent the food from sticking. Salt, peanut butter, and coconut milk or soy cream should be added to the mixture. Using medium-high heat, bring the mixture to a boil, stirring often. Simmer for 15 minutes, or until the potatoes and squash are fork-tender. Stir frequently. While cooking, some apple varieties may remain intact while others may become mushy and mushy. Don't worry, you can go with either. Towards the end, add the aduki beans and continue cooking for at least 3 more minutes to ensure they are heated through. Done. When the curry has had 10 minutes to cool, the apples' mild sweetness comes through more clearly. 
These flatbreads can be served as an accompaniment to your meal or as an alternative to naan.
Kashmiri apple chutney recipe
You may serve this recipe of Kashmiri chutney made by an apple with cheese, ham, and spicy sausages on the grill at family events like Thanksgiving and Christmas. Such condiments, in my opinion, elevate a meal and give it an extra layer of flavor and texture that I find quite gratifying. Remove the cores and quarter the apples after they have been peeled. After that, slice them up into small pieces for easy consumption. Peel and cut the garlic. Bring the malt vinegar and apples to a boil in a saucepan, stirring occasionally for 10 minutes. 
Meanwhile, chop the dates and ginger into small pieces and then add them to the pan with the other ingredients and stir. 45 minutes of simmering time is the recommended minimum. Place a waxed disc on top of the jars and transfer the contents of the pan. Seal the jars as soon as possible after removing any spilled liquid from the tops. Allow at least a month of rest in a cool location before reopening.
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