This is one chutney I prepared couple of weeks ago and since then I have made it thrice already. It is delicious, healthy and easy to make. It takes about 20 mins to make this chutney.
Preparation Time: 5 mins
Cooking Time: 15 mins
Red apple: 1 large, refer notes
Spinach: 2 cups, tightly packed
Green bell pepper: ¼ cup, cubed
Green chili: 2-3 nos, according to taste
Turmeric: a big pinch
Tamarind: 1 small marble sized
Salt: As needed
Asafoetida: a big pinch
Brown sugar or jaggery: 1 tsp
Coconut: ¼ cup, fresh or frozen
Water: As needed
Coconut oil: 1 tsp
Mustard seeds: ¾ tsp
- Wash, core and cube the red apples.
- Wash the spinach thoroughly and roughly chop them. Slit the green chilies.
- Add the spinach, cubed bell peppers, slit green chilies, turmeric and cubed red apples to a sauce pan. Add about a cup of water to it.
- Boil the vegetables for 3-4 mins. Add the tamarind, salt, jaggery and asafoetida to the sauce pan and boil until the vegetables are soft and tender.
- Allow the mixture to cool. If you are using frozen coconut, add the frozen coconut to the vegetable mix and allow to cool.
- Once the mixture comes to room temperature, make a coarse paste of all the ingredients. Do not add too much water. You can add the water that is used for cooking the spinach and apple. Use water wisely.
- Scoop out the paste to a bowl and prepare the tempering.
- Heat oil in a small wok. When oil is hot, throw in the mustard seeds. When mustard seeds crackle, throw in the curry leaves and turn off the heat.
- Add the tempering to the chutney.
- Mix well and serve it hot with rice or chapathi.
- I use red delicious apple or Fuji apple (sweeter apple) for preparing this chutney. If you are using a sour variety of apple, make sure to use less tamarind and more jaggery.
- Coconut oil tempering is perfect for this chutney, however you are free to use an oil of your choice.