- November 2005
- Makes 450g
- Takes 35 minutes to make, plus cooling overnight
A homage to the apples of Shimla, this apple achaar recipe, or South Asian pickle, takes no time to cook and offers almost instant gratification.
- Dairy-free recipes
- Gluten-free recipes
- 1.2g (0.1g saturated)
- 1.8g (1.7g sugar)
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- 1 level tsp black or yellow mustard seeds
- 3 tbsp vegetable oil
- 1 large onion, sliced
- ¼ tsp ground turmeric
- ½ tsp ground fenugreek
- 1 tsp salt
- 1 tsp sugar
- 6 small green chillies, deseeded if you can’t stand the heat, and sliced as finely as possible
- 450g Jonagold or Bramley apples (1 large or 2-3 small), peeled, cored and sliced thinly
- Pound the whole spices in a pestle and mortar. Dry-fry for 30 seconds or so in a small pan. Set aside.
- Heat the oil in a wok or frying pan over a medium heat, add the onion and cook, stirring occasionally, for 10 minutes, until very soft. Add all the spices, the salt, sugar and chillies and stir well. Add the apple and cook for 10 minutes more, stirring occasionally, until soft. Allow to cool, ideally overnight, before eating.
Note that this, like apple sauce, is not a chutney for keeping, though it is fine for a week or so. Traditionally you need Bramleys, but if you’re happy to do some sleuthing, seek out the savoury-sweet Jonagold – a great apple for juicing, cooking and eating.
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