Apple Chutney

About Apple Chutney

Ingredients

• Medium apples, peeled and chopped 2
• Sugar 6 tbsps
• Salt to tase
• Red chilli powder 1 tsp
• Cinnamon 1 inch
• Vinegar 3 tsps

How to Make Apple Chutney (Stepwise Photos)

Method

1. 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.
2. Add vinegar and mix well. Discard the cinnamon stick, transfer the mixture into a blender jar and blend.
3. Transfer into a serving bowl and serve hot or chilled.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps