How to make Apple aur Ginger ki Chutney - Apples and ginger make an excellent combination in this chutney.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Red apples, Sugar (चीनी)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

Apple aur Ginger ki Chutney Recipe Card

Apple aur Ginger ki Chutney

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Pickles, Jams and Chutneys recipes like Cucumber Chutney, Nariyal aur Kachche Aam ki Chutney, Valentine Choco Dip, Kori Uppenkai.

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Apple aur Ginger ki Chutney Recipe

  • Red apples 4

  • Sugar 1 1/2 cups

  • Vinegar 1-2 tsps + 2 tbsps

  • Oil 2 tablespoons

  • Raisins 2 tablespoons

  • Ginger piece 1 inch

  • Red chilli powder 1 teaspoon

  • Roasted cumin powder 1/2 teaspoon

  • Black salt (kala namak) 1/2 teaspoon

  • Salt to taste


Step 1

Take 3 cups water in a bowl, add 1-2 tsps vinegar and mix. Peel and chop the apples and add to the water.

Step 2

Finely chop ginger.

Step 3

Heat oil in a non-stick pan, add ginger and sauté for a minute. Add raisins and sauté for 2-3 minutes.

Step 4

Drain and add apples and mix well. Sauté for 2-3 minutes. Add sugar, mix well and cook for 10-12 minutes or till the apples become soft and sugar dissolves completely.

Step 5

Add red chilli powder, roasted cumin powder, black salt and salt and mix well.

Step 6

Add the remaining vinegar and mix.

Step 7

Cool down to room temperature, store in a glass jar and use as required.