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Apple Chutney

Apple Chutney


Granny Smith Green Variety Apple from Washington Apples Collection – 1/4 of a big one.

Tomatoes – 2 big.

Chana dal – 2-3 scoops.

Green chillies – 4.

Ginger – a ¼ inch piece.

Asafoetida – ¼ teaspoon.

Grated coconut – 4-5 scoops.

Tamarind – the size of 1 medium-sized lemon.

Oil – 2 teaspoons.

Salt to taste.

Coriander leaves, curry leaves and mint leaves– 2 sprigs each.

Method: Heat a kadhai. Pour oil into it and heat till hot. Add Asafoetida then green chillies. After they are done add dal. Sauté till the dal becomes brown. Add apple and tomatoes chopped into pieces. Then add ginger, tamarind, coriander leaves, curry leaves and mint leaves and sauté for 3 minutes. Add grated coconut. Sauté for 1 minute and switch off the gas stove. Let it cool. Grind the entire mixture with little water and apple chutney is ready. Serve with rice, poori, chappati for lunch or dinner, with anything that requires a chutney.

About Gayatri T Rao

A double post-graduate (MSc. - Botany and MA - English Literature) Gayatri T Rao is a Senior Multimedia Journalist with vast experience in writing on varied topics.

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