This apple chutney recipe is a sweet and savoury Anglo Indian style relish with apples, raisins, and a dash of spices perfect for the fall season.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Apple Chutney
- Serving Suggestion
- Apple Chutney Recipe
Apple Chutney has its roots in Anglo-Indian Cuisine. It is an English style savoury spread with a touch of Indian spices.
Apple and cinnamon is an age-old friendship. Together they create a delectable flavor, which is hard to resist, leaving behind in the taste buds – the warmth of cinnamon, tartness of apples, and the sweetness of sugar .
Why You’ll Love This Apple Chutney Recipe
- easy to make
- one-pot recipe
- highly customizable
- vegan and gluten-free
- no added preservatives
Ingredients You’ll Need
- Apple: The firm, crisp, sweet, ripe apple is perfect for making the chutney. Royal Gala, Honeycrisp, Shimla Apple, California Apple , are a few of the varieties commonly used for making chutney.
- Raisins make the chutney sweet and gives it a delicious texture. Any variety of sweet-tasting raisins is fine.
- Onion is added for the savoury flavour. Use red onion or white onion.
- Sugar: Adjust the amount of sugar according to the sweetness/tartness of the apple. From granulated white sugar, brown sugar, to jaggery powder, use either of these sweeteners.
- Cinnamon Stick or powder, either of these are fine.
- Any flavourless oil is fine to saute the onion and spices.
- Apple Cider Vinegar helps in preserving the chutney.
- Seasoning: Salt, whole red chillies, and garam masala
How To Make Apple Chutney
Step 1) Peel, discard seeds, and grate the apples.
Step 2) Heat oil over medium flame in a pan. Add cinnamon, red chili, raisins, and saute for 10 – 20 seconds.
Step 3) Add chopped onion and saute for 1 – 2 minutes to soften ( image 4 ).
Step 4) Add the grated apples along with garam masala, salt, and vinegar to the pan. Stir to combine and continue to cook on medium-low heat till apples are soft and mushy.
Step 5) Once apples turn mushy add the sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.
Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick ( image 6 ). Once the apple raisin chutney has begun to turn thick, turn off the heat.
Let the chutney cool down to room temperature.
Then spoon the Apple Raisin Chutney into clean, dry, glass jars and seal with the lid.
Serving Suggestion
The apple chutney taste great with:
- cheese crackers
- grilled cheese sandwich
- paratha, palak puri , or cheese puri
Allow the apple chutney to cool down completely. Transfer to a clean, sterilized jar. Close the jar with a tight fitting lid. Store the chutney in the refrigerator for 1 – 2 months. At room temperature, it remains fresh for 1 – 2 days only.
More Indian Chutney Recipes
- Aam Ki Launji
- Mint Chutney
- Mango Chutney
- Coconut Chutney
- Green Mango Chutney
- Roasted Tomato Chutney
Ingredients
- ▢ 3-4 apples peeled, cored, and grated
- ▢ 2 tablespoon cooking oil
- ▢ 1 cinnamon stick
- ▢ 2 whole dry red chili
- ▢ ½ Cup raisins, chopped
- ▢ ½ Cup finely chopped onion
- ▢ ¼ Cup apple cider vinegar
- ▢ ½ teaspoon garam masala ( see recipe )
- ▢ Salt to taste
- ▢ ½ cup sugar or to taste
Instructions
- Peel, discard seeds, and grate the apples.
- To make Apple Raisin Chutney, begin by heating oil over medium flame in a pan. Add cinnamon, red chili, raisins, and saute for 10 – 20 seconds.
- Add chopped onion and saute for 1 – 2 minutes to soften.
- Add the grated apples along with garam masala, salt, and vinegar to the pan. Stir to combine and continue to cook on medium-low heat till apples are soft and mushy.
- Once apples turn mushy add the sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.
- Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick. Once the apple raisin chutney has begun to turn thick, turn off the heat.
- Let the chutney cool down to room temperature. Then spoon the Apple Raisin Chutney into clean, dry, glass jars and seal with the lid.
- Store the Apple Raisin Chutney in the refrigerator.
Recipe Notes:
- You can finely chop the apples as well. I like the texture of grated apples in the chutney.
- Adjust the amount of sugar according to the sweetness/tartness of apples.
- The consistency of apple chutney is semi-thick with a coarse texture.
- If the raisins are of small size, no need to chop them. Add the whole raisins.
- In place of dry red chili, you can add the red paprika powder as well.
Nutrition
We follow a strict NO SPAM Policy
Apple Chutney Recipe
Equipment
- Heavy Bottom Kadhai
Ingredients
- 3-4 apples peeled, cored, and grated
- 2 tablespoon cooking oil
- 1 cinnamon stick
- 2 whole dry red chili
- ½ Cup raisins, chopped
- ½ Cup finely chopped onion
- ¼ Cup apple cider vinegar
- ½ teaspoon garam masala ( see recipe )
- Salt to taste
- ½ cup sugar or to taste
Instructions
- Peel, discard seeds, and grate the apples.
- To make Apple Raisin Chutney, begin by heating oil over medium flame in a pan. Add cinnamon, red chili, raisins, and saute for 10 – 20 seconds.
- Add chopped onion and saute for 1 – 2 minutes to soften.
- Add the grated apples along with garam masala, salt, and vinegar to the pan. Stir to combine and continue to cook on medium-low heat till apples are soft and mushy.
- Once apples turn mushy add the sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.
- Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick. Once the apple raisin chutney has begun to turn thick, turn off the heat.
- Let the chutney cool down to room temperature. Then spoon the Apple Raisin Chutney into clean, dry, glass jars and seal with the lid.
- Store the Apple Raisin Chutney in the refrigerator.
Notes
- You can finely chop the apples as well. I like the texture of grated apples in the chutney.
- Adjust the amount of sugar according to the sweetness/tartness of apples.
- The consistency of apple chutney is semi-thick with a coarse texture.
- If the raisins are of small size, no need to chop them. Add the whole raisins.
- In place of dry red chili, you can add the red paprika powder as well.
Nutrition
Looking for an easy microwave chocolate cake recipe? This one-bowl cake recipe is a saviour. Be sure to watch the video!
Estimated reading time: 3 minutes
- Tips for Perfect Microwave Cake
- Microwave Cake Recipe Variations
- Watch Microwave Cake Video
- Microwave Chocolate Cake Recipe
With readers of the blog continuously requesting a foolproof, tried, and tested microwave cake recipe and my oven being under repair, it gave me enough reasons to experiment with microwave cooking.
Hence, I created a few delicious and easy microwave recipes like Mug Dhokla , Microwave Mug Pasta , and this chocolate cake.
This is a fuss-free, easy-to-bake microwave chocolate cake recipe. Trust me, after the first trial; you will surely bookmark it.
- it has no butter
- takes just 5 minutes to bake
- with a layer of ganache; the cake can compete with any oven-baked counterparts .
Tips for Perfect Microwave Cake
- Ensure sure all the ingredients are at room temperature . Be precise with the measurement of the ingredients .
- Microwave the cake batter for exactly 5 minutes, covered at 800 watts . For covering the cake pan, use either the cling film or the lid. It prevents cake from drying.
- Any flavourless/odourless vegetable oil or olive oil is good enough for this microwave chocolate cake recipe.
- Use good quality unsweetened cocoa powder . If you are using sweetened cocoa powder, adjust the amount of sugar accordingly.
- Lastly, do not mix the cake batter for more than 2 – 3 minutes . Once no flour streaks or lumps remain, stop mixing.
Microwave Cake Recipe Variations
For Cake Decoration
- I stick to a simple chocolate ganache for decorating the cake. Microwave ¼ cup of chopped dark chocolate with a tablespoon of unsalted butter. Whisk for a few minutes to get a smooth, spoon-dropping ganache.
- Embellish the cake with fresh seasonal fruits (strawberries, peaches, mangoes, pineapple, passion fruit, etc.) or chocolate curls and sprinkles.
Chocolate Mug Cake
- Divide the cake batter between two to three coffee mugs and bake in the microwave for 2 – 3 minutes. Half-fill the mugs, allowing the cake batter to rise and expand without spilling over. Add a tablespoon of chocolate chips to each cup before popping them in the microwave.
Eggless Chocolate Cake
- My eggless chocolate cake recipe is the perfect answer to the above question.
- Replace 2 eggs with ½ cup yogurt or curd . Make sure yoghurt is thick, not flavoured, and at room temperature.
Watch Microwave Cake Video
More Cake Recipes
- Eggless Rava Cake
- Lemon Pound Cake
- Christmas Fruit Cake
- Spiced Pumpkin Cake
- Eggless Tutti Frutti Cake
- Teatime Strawberry Cake
Ingredients
1 Cup = 250 ml
- ▢ 1 Cup all-purpose flour (maida)
- ▢ 3 tablespoon unsweetened cocoa powder
- ▢ 2 teaspoon baking powder
- ▢ 1 teaspoon instant coffee powder
- ▢ 2 eggs, at room temperature
- ▢ ½ Cup olive oil
- ▢ ¼ teaspoon salt
- ▢ 1 teaspoon vanilla essence
- ▢ 1 Cup caster sugar or powdered sugar
- ▢ ¼ Cup lukewarm water
Ingredients for the chocolate ganache
- ▢ 100 gram dark chocolate, broken into pieces
- ▢ 5 tablespoon cream
Instructions
- Sift flour, baking powder, coffee powder and salt together in a large mixing bowl.
- Now add olive oil, eggs, vanilla essence and sugar. Mix nicely. Make sure no lumps or flour streaks remain in the cake batter. Do not mix the batter for too long.
- Pour lukewarm water and combine the cake batter once again to get a smooth consistency.
- Grease a round microwave-safe dish with a teaspoon of butter.
- Pour the prepared batter cake batter into the dish. Gently tap to pop any air bubbles. Cover the dish with a lid or cling foil.
- Microwave on full power (800 watts) for 5 minutes. Insert a skewer and check if the cake is cooked. If it comes out clean it is ready.
- Allow cake to stand for 5 minutes in the pan, then remove the cling film and turn out onto a cooling rack.
Prepare Chocolate Ganache:
- Melt the chocolate in microwave on half power (600 watts) for approximately 2 minutes, stirring every 30 secs until melted.
- Add the cream and mix thoroughly until the ganache turns smooth and glossy.
- Spread the chocolate ganache over the cake only when it cools down to room temperature.
- Cut slices of microwave chocolate cake and serve.
Recipe Notes:
- Ensure all ingredients are at room temperature before preparing the cake batter .
- You must bake this microwave cake for exactly 5 minutes, covered at 800 watts .
- Do not mix the cake batter for more than 2 – 3 minutes . Once no flour streaks or lumps remain, stop mixing.
- Any flavourless/odourless vegetable oil or olive oil is good enough for the microwave cake recipe.
Nutrition
We follow a strict NO SPAM Policy
