Sometimes I prepare a new dish, take couple of photos, prepare a mental note for posting the recipe but unfortunately after several days, I forget about the ingredients used and how I made the dish. These days, I am trying to remind myself to jot down the recipe on a piece of paper so that it helps with my brain fog. 😉
I usually buy Organic Apples in bulk and sometimes I don’t know what to do with too may apples lying around in my kitchen! On one such day, I decided to try an Apple Chutney with Coconut. I was totally blown away by the results. This mildly sweet, tangy and spicy chutney tasted fabulous. We had this Apple Chutney (Chammanthi) with Brown Rice Dosa and hubby was impressed. This recipe is a keeper. I will be making this Chutney more often as an accompaniment to Idli and Dosa (Dosha).
I guess you can turn many fruits and vegetables into a Chutney using Coconut. My aunt makes Sour Grapes Chutney (Munthiri Chammanthi) using unripe grapes and it tastes just like Mango Chammanti which we have with rice.
- Sweet Red Apples (Peeled & diced) – 2 medium
- Grated Coconut – 1/2 cup
- Indian Green Chillies – 2 (Alter according to your spice tolerance)
- Peeled Ginger – a small piece
- Coconut Oil – 1 + 1 tbsp
- Diced Shallots – 2
- Curry Leaves – a sprig
- Dried Red Chillies – 3 or 4
- Water – as needed
- Salt – to taste
- Peel the apple and dice it into small pieces.
- Heat 1 tbsp oil in a non stick pan and throw in the diced apples, ginger and green chillies. Allow it to cook for 7-8 minutes so that it softens. Stir occasionally so that the apples don’t stick to the pan. Once cooked, remove from heat and allow it to cool.
- Once cooled, grind apple, coconut, ginger and green chillies along with 1/4 cup water to form a paste.
- Heat another tablespoon of coconut oil in the same pan. Splutter 1/4 tsp mustard seeds.
- Add the diced shallots, curry leaves and dried red chillies. Saute until the shallots begin to lightly brown.
- Pour the apple-coconut paste to the pan. Clean the mixie/blender bowl with a few tablespoons of water and pour it to the pan.
- Add salt to taste. Stir gently and simmer for a few more minutes.