The inspiration for Apple Pickled Chutney is Bengali cuisine and flavors and this recipe is a fusion adaptation of sweet and sour Bengali Mango Chutney. I have used panch phoron which is a whole spice blend of fenugreek seeds,nigella seeds, cumin seeds, black mustard seeds and fennel seeds in equal parts. I have used a smaller proportion of fenugreek seeds as it has a mildly bitter taste. I have used distilled white vinegar to provide a little tanginess and sugar is added to balance the tangy flavor. I added cayenne pepper, garlic and mustard oil to contrast the tartness of the apple. A pinch of turmeric is added just to give the bright yellow color.
- 1 red apple
- 2 tsp fresh lemon juice
- 1/4 tsp black mustard seeds
- 1/4 tsp cumin seeds
- 1/4 tsp fennel seeds
- 1/4 tsp nigella seeds
- 3-4 fenugreek seeds
- 2 tsp mustard oil
- 2 dry red chillies
- 2 tsp finely chopped garlic
- 1/2 tsp cayenne pepper
- 1/2 tsp black salt (adjust as per taste)
- pinch of salt ( or as required)
- 2 tbsp distilled white vinegar
- 1/4 cup sugar
- Wash and clean the apple with water. Peel, core and dice the apples into small pieces. Add it into a bowl and mix it with 2 teaspoon of lemon juice. Keep it aside.
- Heat a pan and add mustard oil into it. When the oil starts to simmer, add fenugreek seeds, cumin seeds, mustard seeds, fennel seeds and nigella seeds. Saute on low medium heat till the seeds stop to crackle. Add dry red chillies and chopped garlic. Saute for 2 minutes till the raw smell of the garlic goes away.
- Add chopped apples, sugar, vinegar, cayenne,black salt, pinch of salt and turmeric powder. Stir and mix. Cover and cook on low medium heat for 15-20 minutes, until the apples are softened.
- Turn off the heat. Take out the apple pickled chutney in a small bowl and serve it as a side dish with rice.