The Indian tropics are famed for a variety of fruits from bananas to mangoes. Although apples grow aplenty in the northern cooler Himalayan belts, green apples have so far been a novelty, with mostly imported varietals from the USA and New Zealand dotting fruit markets across the country.
Being high in vitamins, fibre and antioxidants, green apples increase the body’s metabolism and help in detoxification; while the tartaric and maleic acids keep digestive health intact. Meaty and juicy, green apples nonetheless carry a sharp sour taste, which is often limiting to the Indian palate which yearns for saccharine sweet fruits. We don’t often find Indians munching on green apples as they do the sweeter reds. So we thought, how about a recipe which blends green apples to create an inspiring spread? Sort of like chutney, which could go well with anything from plain slices of bread to say crispy crepes?
Arun Katoch, Asst. Vice President – Corporate Chef, Atmosphere Hotels & Resorts, Maldives, shares the recipe of green apple chutney.
1 Granny Smith apple, cored and chopped
1 tbsp water (possibly more)
2 tsp grated ginger
2 garlic cloves, chopped
¼ tsp brown sugar
1 tsp kosher salt
2 handfuls of cilantro (with leaves and stems)
Juice of 1 lime
Core and chop the apple, leaving the skin on. Add to a blender with a spoonful of water and puree. Add chopped chillies with seeds. (1 will be spicy, while 2 will be spicier). Add sugar, salt, ginger, garlic and pulse again. Finally add cilantro and lime juice. Pulse a few more times.
Enjoy this exotic chutney with yam pancakes, a welcome breather from the ubiquitous coriander-mint chutneys!