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Spicy Apple Chutney (Thokku)

dsc_0046It’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!

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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

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To Prepare:

  1. Peel and core  about 15 apples.  Chop them finely or grate.  This part of the process is the mos.t time-intensivedsc_0069
  2. In a large pot, heat a few tbsp of oil, add 1 tsp mustard seeds.
  3. 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.
  4. Add in the apples and cook down well. Add about 1-2 tsp salt.
  5. Keep cooking down for about 20 minutes on low heat, adding water if necessary and a few tbsps more oil, and stirring occasionally.
  6. Once it forms a pasty consistency, taste and add chilli powder or salt as necessary. dsc_0114dsc_0110
Print Recipe

Spiced Apple Thokku (Chutney)

Prep Time15 minutes
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.

About Karunya