Sweet, spicy and tangy chutney made from apples and dates that is a perfect complement to steaming hot paranthas!
Author: Indira Shyju
Recipe type: Chutney, Jam, Side dish
Cuisine: Fusion, Indian
Serves: 2-3
RecipeIngredients
2 medium size apple, peeled and chopped
4 dates,pitted and chopped
1 tbsp lemon juice
½ inch piece of fresh ginger, chopped fine
¼ tsp red chilli powder / cayenne pepper (Omit for AIP)
¼ tsp fennel seeds or ground fennel (omit for AIP)
¼ tsp cinnamon powder
pinch salt
1 tbsp coconut sugar or brown sugar or jaggery (use coconut sugar for paleo and AIP)
½ cup water
RecipeInstructions
Take all the ingredients and add to a medium size cooking pot. Place on the stove on medium heat. After 1 minute, cover with a lid and reduce heat to low and let simmer for about 10 minutes.(Stir occasionally to avoid any burning). Now open the lid - the apple and date pieces should have softened.(If not, again cook for about 5 more minutes).
Once the apples are all mushy, cook uncovered for another 10 minutes or so until the mixture thickens and resembles a nice thick chutney/spread consistency. Chutney can stay outside at room temperature for about 2 days and in refrigerate for up to 1 week
Notes
Use a sour and soft variety of apples like Granny Smith or Gala. If you use a variety that is harder, the cook time will increase. So you may need to cook for longer -up to 30 minutes and would also need to add additional water until the apples turn soft.
Recipe by Cook2Nourish at https://cook2nourish.com/2013/10/apple-and-date-chutney.html