It’s thanksgiving week! I went apple picking a few weeks ago and I felt this apple chutney dish would be a perfect vegetarian side dish for thanksgiving. Plus, it helped me use up the pounds and pounds of apples I picked! I bought both fuji and pink lady apples that were slightly tart. I made this chutney South Indian style, it’s actually called thokku in Tamil. It turned out great! I brought it to my office pot-luck and it was a success! Serve it with bread, on sandwiches or a relish to spice up any meal!
You will need:
- About 15 apples (mine were pretty small)
- Mustard seeds
- Fenugreek seeds
- Asafoetida powder
- Red chili powder
- Dried red chillies
- Turmeric
- Salt
- Curry leaves
To Prepare:
- Peel and core about 15 apples. Chop them finely or grate. This part of the process is the mos.t time-intensive
- In a large pot, heat a few tbsp of oil, add 1 tsp mustard seeds.
- Once they sputter, break about 3-4 dried red chillies, 1 tsp turmeric, and 1/2 tsp asafoetida powder. Add some red chilli powder for extra heat and 1/2 tsp fenugreek seeds and 5-6 curry leaves if you have them.
- Add in the apples and cook down well. Add about 1-2 tsp salt.
- Keep cooking down for about 20 minutes on low heat, adding water if necessary and a few tbsps more oil, and stirring occasionally.
- Once it forms a pasty consistency, taste and add chilli powder or salt as necessary.
Spiced Apple Thokku (Chutney)
Servings: 10
Ingredients
- 15 Apples mine were pretty small
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 1/2 tsp Asafoetida powder
- 1 tsp Red chili powder
- 3-4 Dried red chillies
- 1 tsp Turmeric
- 1 tsp Salt to taste
- 5-6 Curry leaves
Instructions
- Peel and core about 15 apples. Chop them finely or grate. This part of the process is the most time and labor-intensive
- In a large pot, heat a few tbsp of oil, add 1 tsp mustard seeds.
- Once they sputter, break about 3-4 dried red chillies, 1 tsp turmeric, and 1/2 tsp asafoetida powder. Add some red chilli powder for extra heat and 1/2 tsp fenugreek seeds and 5-6 curry leaves if you have them.
- Add in the apples and cook down well. Add about 1-2 tsp salt.
- Keep cooking down for about 20 minutes on low heat, adding water if necessary and a few tbsps more oil, and stirring occasionally.
- Once it forms a pasty consistency, taste and add chilli powder or salt as necessary.
This recipe makes enough servings to last you a while! Stays in the refrigerator for a few weeks.