APPLE THOKKU | INDIAN STYLE APPLE RELISH/CHUTNEY | How to make APPLE THOKKU | INDIAN STYLE APPLE RELISH/CHUTNEY

By Vanitha Bhat  |  23rd Dec 2018  |  
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  • Photo of APPLE THOKKU | INDIAN STYLE APPLE RELISH/CHUTNEY by Vanitha Bhat at BetterButter
APPLE THOKKU | INDIAN STYLE APPLE RELISH/CHUTNEYby Vanitha Bhat
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

0

0

About APPLE THOKKU | INDIAN STYLE APPLE RELISH/CHUTNEY Recipe

A spicy, tangy lip-smacking south Indian relish or chutney made with apples! With this gorgeous fruit available all year around, this thokku is the perfect spicy way to enjoy its flavors! Made with apples and some simple Indian spices, it goes well with dosas, idlis, flat breads or even as a sandwich spread.

APPLE THOKKU | INDIAN STYLE APPLE RELISH/CHUTNEY

Ingredients to make APPLE THOKKU | INDIAN STYLE APPLE RELISH/CHUTNEY

  • 2 ½ cups grated apples (peeled, cored and grated big)
  • ¼ cup oil (any cooking oil or if you like it sesame oil)
  • 1 tbsp mustard seeds
  • Few curry leaves
  • ½ tsp hing/asafetida powder
  • 4 methi/fenugreek seeds
  • ½ tsp haldi/turmeric powder
  • 1 tbsp red chilli powder/cayenne
  • 1 tbsp sambar powder (or any curry powder of your choice)
  • 1 tbsp garam masala powder
  • salt to taste

How to make APPLE THOKKU | INDIAN STYLE APPLE RELISH/CHUTNEY

  1. Peel, core and grate apples (make large grates); do this just before you start to cook to prevent it from browning.
  2. Heat oil in a large deep saucepan and add mustard seeds to it. Once they start to splutter and crackle, add curry leaves, methi seeds and hing powder. Let it aromatize the oil for a few seconds.
  3. Immediately, add grated apples along with salt, chilli powder, sambar powder and garam masala powder.
  4. Mix well and cook on medium heat, stirring often until the apples are well cooked, all the moisture is gone and the oil starts to separate. Remove from heat and let cool.
  5. Serve with idlis, dosas, chapattis, rotis, parathas, as a spread for bread or even mixed up with some rice and ghee! It goes great as a condiment with curd/yogurt rice too! Enjoy!!

My Tip:

Stays fresh outside for a couple of days. In the refrigerator, it can last for at least 10 days. You can scale up the recipe to make a larger quantity. Store in a glass jars and use only dry spoons to serve it up.

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