Authentic Apple Chutney Recipe – Sesame & Mustard Seed Flavors

Last Updated on 5 months ago by Neha Deshmukh

Authentic Apple Chutney Recipe – Sesame & Mustard Seed Flavors

Hey everyone! If you’re anything like me, you’re always looking for ways to use up seasonal fruit and add a little something extra to your meals. This apple chutney is exactly that – a sweet, tangy, and slightly spicy condiment that’s unbelievably versatile. I first stumbled upon a version of this while visiting my aunt in Himachal Pradesh, and I’ve been tweaking it ever since to get it just right. It’s become a family favourite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average apple sauce! This chutney is packed with flavour thanks to the simple yet powerful combination of sesame oil, mustard seeds, and warming spices. It’s surprisingly easy to make, requires minimal ingredients, and keeps well – perfect for batch cooking. Plus, it’s a fantastic way to experience a different side of Indian cuisine, moving beyond the usual tomato-based chutneys.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 kg Apples, peeled, cored and grated
• ¼ cup Sesame oil
• 1 tsp Mustard Seeds
• 5 tbsp Red chilli powder (adjust to your spice preference!)
• ½ tsp Turmeric powder (Haldi powder)
• Salt as per taste

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

• Sesame Oil: Don’t skimp on the sesame oil! It’s the star of the show, lending a beautiful nutty aroma and flavour. I prefer using cold-pressed sesame oil for the most authentic taste.
• Mustard Seeds: Black mustard seeds are traditional, and they really pop when they splutter in the hot oil. Make sure they’re fresh for the best flavour.
• Regional Apple Varieties: While any apple will work, I find that slightly tart apples like Royal Delicious or even Granny Smith hold their shape and flavour better during cooking. In India, Himalayan apples are fantastic if you can get your hands on them! They have a lovely crispness.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, heat the sesame oil in a non-stick pan or kadhai over medium heat. You want the oil nice and warm, but not smoking.
2. Add the mustard seeds and let them splutter for about 30 seconds. This is where things start to smell amazing! Be careful, they can pop quite vigorously.
3. Now, stir in the grated apples and cook for about 5 minutes on low heat, stirring occasionally. We want them to soften slightly, but not turn to mush.
4. Time for the spices! Mix in the red chilli powder, turmeric powder, and salt. Continue to cook for another 15-20 minutes, stirring frequently. You’ll notice the mixture thickening and the oil starting to release from the sides – that’s exactly what we want!
5. Once it’s reached a nice, jam-like consistency, take it off the heat and let it cool completely.
6. Finally, transfer the cooled chutney to an airtight glass jar. It’ll keep in the refrigerator for up to 3 weeks.

Expert Tips

A few little things I’ve learned along the way:

• Don’t overcrowd the pan. If you’re making a large batch, work in smaller portions to ensure the apples cook evenly.
• Stir frequently to prevent sticking and burning.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different!

Variations

Want to make this chutney your own? Here are a few ideas:

• Spice Level: For a milder chutney, reduce the red chilli powder to 2-3 tablespoons. For a real kick, add a pinch of cayenne pepper! My friend, Priya, loves adding a finely chopped green chilli for extra heat.
• Festival Adaptations: This chutney is fantastic during Diwali, served alongside mathri and other savoury snacks. It also makes a lovely addition to a Christmas cheese board – the sweet and spicy flavours pair beautifully with mature cheddar.
• Storage – Long Term Preservation: For longer storage, you can process the chutney in sterilized jars using a water bath canning method. This will extend its shelf life to a year or more.

Serving Suggestions

Okay, this is the fun part! This chutney is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• Spread it on toast or crackers with cheese.
• Serve it alongside grilled meats or vegetables.
• Use it as a dipping sauce for samosas or pakoras.
• Add a spoonful to your yogurt for a flavour boost.
• My personal favourite? With a simple dal-chawal (lentils and rice) – it takes it to a whole new level!

Storage Instructions

To keep your chutney fresh and delicious:

• Store in an airtight glass jar in the refrigerator for up to 3 weeks.
• Make sure to use a clean spoon each time you scoop out chutney to prevent contamination.

FAQs

Got questions? I’ve got answers!

• Is this chutney best served hot or cold? Honestly, both! It’s delicious warm, at room temperature, or straight from the fridge.
• Can I use a different type of oil? While sesame oil is traditional, you can substitute with vegetable oil or sunflower oil in a pinch. But you’ll miss out on that signature flavour!
• What kind of apples work best for this chutney? Slightly tart apples like Royal Delicious or Granny Smith are ideal.
• How long will this chutney realistically last in the refrigerator? Up to 3 weeks, as long as it’s stored in an airtight container.
• Can this chutney be frozen? Yes! Freeze in small portions for up to 3 months. Just thaw completely before using.

Enjoy making (and eating!) this chutney. Let me know how it turns out for you in the comments below!