A fruity-spicy chutney with tart apples, Ayurvedic spices and the sweetness of Jaggery – perfect with curries, Dals, Kitchari or as a special accompaniment to cheese platters. Harmonizes Agni (digestive fire) and brings warmth to the cold season.
Ingredients (for approx. 4–5 jars of 200 ml each)
Fruit & Base:
800g Tart apples
1 Lemon (juice & zest)
50g Fresh ginger
100ml Apple cider vinegar
150ml Water
200g Jaggery (or alternatively unrefined cane sugar)
Spices:
1 tsp Black peppercorns (roughly crushed)
2 Cinnamon sticks
5 Star anise
1 tbsp Tamarind (paste or dried)
½ tsp Salt
Preparation (approx. 3–4 hours + cooling time)
Preparation: Wash lemon in hot water, finely zest the skin and squeeze the juice. Peel ginger and chop finely. Roughly crush pepper. Peel, core and dice the apples into small pieces.
Cook chutney: Place apple pieces, lemon juice and zest, ginger, Jaggery, vinegar, water and spices (cinnamon sticks, star anise, pepper, tamarind, salt) in a large pot.
Simmer: Bring to a boil, then simmer over low heat for 2–4 hours, stirring regularly. The mixture should become thick and sticky.
Bottle: While still hot, pour into sterilized jars and seal well. When stored cool and dark, the chutney will keep for approx. 4 weeks.
Ayurveda Tips:
Effect: Warming, aids digestion, mildly diaphoretic – ideal in autumn and winter.
Constitution: Particularly good for Kapha and Vata types.
Tip: Goes wonderfully with rice dishes, Dals or as a contrast to mild cheeses.
Nutritional Values per Serving (approx. 30 g)
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 85 kcal | 4.3% |
| Protein | 0.3g | 0.6% |
| Carbohydrates | 21.2g | 7.1% |
| Fat | 0.1g | 0.1% |
*Based on a 2000-calorie diet
