Smoky, zesty and with a hint of sweetness, this addictive fresh apple chutney from chef Aktar Islam makes a brilliant barbecue side dish for chicken, beef or lamb.
- Why it’s so good: “A smoky, sweet and fiery chutney, this one is unusual in that you char and burn some of the ingredients first (just like when making Mexican salsas),” says Aktar. “It’s wonderful with most things, especially barbecued meat.”
- Make ahead: You can make this chutney up to 24 hours in advance and keep it in the fridge.
Not barbecue weather? Serve the chutney as part of a Friday night feast, together with more of our authentic Indian recipes.
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Ingredients
- 12 garlic cloves, unpeeled
- 4 banana (echalion) shallots, halved lengthways
- 4 bird’s eye green chillies
- 2 granny smith apples
- 50ml vegetable oil
- Bunch (30g) coriander
- Juice 1 lemon
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Method
- Put the garlic, shallots and chillies in a fine metal sieve. Char them over the embers of your barbecue or a gas hob until completely blackened all over. Set aside to cool, then peel the shallots and garlic and discard the chilli stalks. Transfer to a blender
- Core and chop the apples, then add them to the blender with the remaining ingredients and a pinch of salt. Whizz to a coarse purée, then season to taste with salt and more lemon juice as needed.
Nutrition
- 124kcals Calories
- 8.8g (0.6g saturated) Fat
- 1.3g Protein
- 9g (7.5g sugars) Carbs
- 1.4g Fibre
- 0.1g Salt
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