Fiery Apple Chutney !

Made n Enjoyed
Hello readers,

Right now the British Apple season is in full swing ! From early August till May next year keeping doctor away is British !! New season British apples are harvested here. They have started making appearances in farmers' market and farmers' shop. If you are lucky, you might have an apple tree within easy foraging distance or in your own garden, it's branches soon to be sighing with more fruit than you can munch on !! So how do you deal with seasonal glut ?  With munching those juicy apples you can begin to peel them, bake them or make chutney, crumble, pie, jelly or jam.

I am not lucky enough to have an apple tree in my garden, but fortunate enough to have Apple trees in near distance, and I can have as many as I want :) . Few days back I picked them, they were quite sour to munch on, but good enough make chutney ! I like my most of the chutneys to be KHATTA, MEETHA and TIKKHA ( tangy, sweet and fiery ) !!

I had an idea of making this chutney, after I saw Raw Mango Chutney (the best chutney from her kitchen) from Nivedita's Kitchen. She is lucky enough to have a MANGO tree in her garden, envious of her :P !  Of course I've made Raw Mango Chutney numerous times, but this time I thought of using apples instead of raw mango. Ingredients and method are the same, versatile chutney can be eaten with your full thali or any snack !!

You will need :-

• 3-4 small green apples
• TO ROAST WITH LITTLE OIL
• 1 tbsp urad daal
• 1 tbsp channa daal
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/4 cup desiccated coconut
• 1 tbsp sesame seeds
• 1 tsp dry coriander seeds
• 1 tsp methi seeds
• 1/2 " fresh ginger
• 10-12 curry leaves
• 2-3 dry red chillies ( adjust to your taste )
• TO ADD
• Salt to taste
• 2-3 tsp red chilli powder ( adjust to your taste )
• 1 tbsp lemon juice
• 2 tbsp jaggery, sugar or dark muscavado sugar ( muscavado sugar gives fruity flavour )
• 1 tbsp oil
• pinch of hing ( asafoetida )

Method:-
Heat oil in a heavy bottom pan. Roast all the ingredients the way have given in the " TO ROAST WITH LITTLE OIL " section.
Meanwhile wash and peel and cut the apples, add lemon juice to prevent going brown.
Once you get a nice aroma of roasted , add apples and fry for less than one minutes.
Turn of the heat.
Once mixture is cooled, add " TO ADD " ingredients and grind into a coarse paste by adding little water.
The fiery chutney is ready to serve.
I served mine with thin crackers for starters, spread in my sandwiches, and licked off my fingers with my dinner :D

Linking this to my own event SuperFoods SuperPower.
Sowmya's guest event Taste of the Tropics - Coconut event by Mirellie .
And event pickles and chutney of Ammaji's recipe.