No onion No Garlic Apple Pickled Chutney without Vinegar(Pressure Cooker Recipe)

No onion No Garlic Apple Pickled Chutney without Vinegar(Pressure Cooker Recipe)

No onion No Garlic Apple Pickled Chutney without Vinegar – A sweet tart fruit relish made from chunks of red apples and dried raisins, seasoned with ginger, whole spice blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds, cooked in a sweet and sour blend of cayenne, paprika, herbs like basil, sugar and lemon juice. To speed up the process, this chutney is cooked in a pressure cooker and the chutney is ready in just 30 minutes !!

Some tips to make your chutney flavorful :

  • Fruit – Fruits suitable for pickling include apples, mango, peaches, pears, figs, plums and watermelon rind. Smaller fruits such as blueberries, seedless grapes and gooseberries can also be pickled.
  • Lemon juice – I prefer to use lemon juice but you may also use malt vinegar. Cider vinegar has a mellow acidic taste but may darken light colored fruits. White distilled vinegar has a sharp, pungent, acidic taste and is recommended for light colored fruits.
  • Spices – Since ground spices change the color of the fruit pickle, whole spices are better. You can vary the spices you add.For instance, in this recipe I have used cumin seeds, nigella seeds, fennel seeds and fenugreek seeds. You can also use cinnamon, cloves and green cardamom pods. Ground spices can be used in chutney recipes like cayenne, paprika or cumin powder.
  • Sugar – You may either use white granulated sugar or powdered jaggery in chutney recipes.
  • Raisins– The Western-style chutneys originated from Anglo-Indians at the time of the British Raj recreated Indian chutneys by using dried fruit such as raisins, currants and sultanas.
  • Herbs– A little amount of herbs like fresh basil or fresh cilantro adds freshness to the preparation of chutneys. In addition, garlic is often used in chutneys, but I used ginger in this recipe.
No onion No Garlic Apple Pickled Chutney without Vinegar
No onion No Garlic Apple Pickled Chutney without Vinegar

Apple Pickled Chutney
Prep time
Cook time
Total time
Recipe type: Accompaniment
Cuisine: Fusion
Serves: 4 people
  • 2 red apples
  • ⅓ cup sugar
  • ½ cup raisins
  • ½ teaspoon hot chilly powder or cayenne
  • 1 teaspoon paprika or Kashmiri Mirch powder( for color)
  • 1 teaspoon salt or as needed
  • ¼ cup lemon juice ( you can also use malt vinegar)
  • 2 fresh basil leaves finely chopped(optional)
  • Half a knob ginger peeled, smashed and finely chopped or ground
  • 4 green chillies slit
  • ½ teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon nigella seeds
  • ¼ teaspoon fenugreek seeds
  • 2 teaspoon refined oil or any vegetable oil
  • ¼ cup water
  1. Wash and clean the apples with water. Peel, core and dice the apples into small pieces.
  2. Combine diced apple, raisins, sugar and lemon juice in a medium size mixing bowl.
  3. Heat oil in a pressure cooker. When hot, add mustard seeds, nigella, cumin, fennel and fenugreek seeds. Saute at low heat till you feel the aroma of the spices.
  4. Add ginger and green chillies. Saute at low heat till the raw smell of the ginger goes away.
  5. Now add the apple raisins mixture. Add cayenne, paprika and salt. Stir and mix well at low medium heat for 5-6 minutes.
  6. Stir in quarter cup of water and close the lid of the pressure cooker with pressure weight.
  7. Cook on medium high heat until 4 whistles and continue cooking for another 5 minutes on low heat.
  8. Turn off the heat and let the steam cool off. Open the cooker , give it a little stir and transfer the apple chutney in a small bowl.




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