Sikkimese Apple Chutney

Ingredients

In Sikkimese cuisine, the apple chutney is adapted to incorporate local spices like Sikkim cardamom and Sikkim red chili powder, which give it a unique flavor profile. The cooking technique and texture of the chutney remain similar to the original Indian recipe. We alse have the original recipe for Apple Chutney, so you can check it out.

• 4 apples, peeled, cored, and chopped 4 apples, peeled, cored, and chopped
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 teaspoon Sikkim cardamom powder 1 teaspoon Sikkim cardamom powder
• 1 teaspoon Sikkim red chili powder 1 teaspoon Sikkim red chili powder
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced 1 teaspoon garlic, minced
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 46g, 42g
• Protein: 0g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add grated ginger and minced garlic to the pan. Sauté for a minute until fragrant.
3. 3.
   Add the chopped apples to the pan and cook for 5 minutes, stirring occasionally.
4. 4.
   In a separate bowl, mix sugar and water until the sugar dissolves completely. Pour this mixture into the pan with the apples.
5. 5.
   Add Sikkim cardamom powder, Sikkim red chili powder, and salt to the pan. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer the chutney for 30-40 minutes, or until the apples are soft and the mixture thickens.
7. 7.
   Remove from heat and let the chutney cool completely.
8. 8.
   Transfer the chutney to a sterilized jar and refrigerate for at least 24 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples like Granny Smith or Fuji for the best flavor and texture.
• Sikkim cardamom powder — If you can't find Sikkim cardamom, you can substitute it with regular cardamom powder, but the flavor will be slightly different.

Tips & Tricks

• Adjust the amount of Sikkim red chili powder according to your spice preference.
• For a smoother texture, you can blend the chutney after it has cooled down.
• Serve the chutney chilled for the best flavor.

Serving advice

Sikkimese Apple Chutney is a versatile condiment that can be served with various dishes. It pairs exceptionally well with traditional Sikkimese momos, steamed rice, or even as a spread on sandwiches or wraps.

Presentation advice

Serve the Sikkimese Apple Chutney in a small bowl or jar, garnished with a sprinkle of Sikkim red chili powder for an added touch of color. Accompany it with a plate of freshly steamed momos or a bowl of fragrant steamed rice.