Cheranda Nali Appayya shares this unusual hot and sweet chutney recipe.
Apple Chutney with Capsicum and Tomato
- 1 apple
- ½ capsicum
- 3 big ripe tomatoes
- 4 green chilies
- 1 head garlic
- 1 big onion
- A few curry leaves
- 1 block of white jaggery (100gms)
- Salt to taste
- ½ teaspoon of red chilli powder
- ¾ cup tomato sauce
- ¼ tsp jeera
- ¼ cup white vinegar
- ½ cup of refined oil
Cut the apple, capsicum and 2 tomatoes into cubes and set aside.
Chop the onion, garlic, green chilies into small pieces.
Boil the remaining tomato in ¼ cup of water. Strain the cooked tomato and reserve the purée.
Heat the oil in a saucepan, then add jeera and curry leaves.
Add tomato purée, apple, onion, garlic, green chilies, jaggery, salt, vinegar, capsicum, tomato sauce and red chilli powder.
Cook on a slow fire for 10 minutes. Turn off the heat and allow to cool before bottling the chutney.
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