This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties

Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I’d set out to make an apple relish but with the wrong core ingredient – the apples I’d picked (or rather, found piled on the fruit tray) had a strange texture. Rather than being crisp and crunchy, they were of a soft, brittle variety that started to crumble when peeled. But hey, no one called me a quitter! I forged ahead, determined to make something out of the apples I’d peeled to the tune of Kishore Kumar’s ‘Mere saamne wali khidki mein’ – please note, tunes are important during the act of peeling because ‘good mood is important to make ‘good food’!

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which eventually got a huge thumbs up from the parents. It has now been made twice, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being used generously on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it ❤️

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Print

Apple Chutney

Prep Time

10 mins

Cook Time

15 mins

 

A mushy apple chutney flavoured with butter and star anise

Course: Chutneys, Side Dish

Keyword: apple, chutney, relish

Ingredients

• 1¾ cups Peeled & chopped apples
• 1.5 tablespoon Butter
• ½ tablespoon Brown sugar
• 1 Star anise
• ¼ teaspoon Paprika

Instructions

1. Wash, peel and roughly chop the apples. Do note, the measurement noted in the recipe is of apples AFTER the peel-chop process.
2. Place a non-stick saucepan on low heat.

3. Add the butter and sugar in the pan and stir until the sugar has melted.

4. Add the chopped apples and give it a good stir.
5. Drop in the star anise, cover and cook till the apples have nearly melted and the mixture is leaving the sides of the pans.
6. Add a pinch of paprika and do a quick taste test.
7. Adjust the amount of sugar and paprika if required.
8. Remove from the heat and let it cool.
9. Store in a glass container with a tight lid; if you have the willpower, let it rest for a day before you dig in.