Heat a non-stick pan,
add apples, sugar, salt, red chilli powder, cinnamon stick and 1 cup water and cook till the apples are soft and most of the moisture absorbed.
Add vinegar and mix
well. Discard the cinnamon stick, transfer the mixture into a blender jar and blend.
Transfer into a serving
bowl and serve hot or chilled.
Heat oil in a non-stick
pan, add mustard seeds, cumin seeds, curry leaves, garlic and ginger and sauté for 2-3 minutes.
Add onions, green
chillies and tomatoes and mix well. Cook for 3-4 minutes, add salt and red chilli powder and mix well. Add 1 cup water, mix well and cook till tomatoes become pulpy.
Add sugar and vinegar
and mix well and cook till sugar dissolves completely.
Arrange the nachos on
a serving plate, top it up with tomato chutney, sprinkle grated cheese and serve immediately.