Spiritual Practice Directory
Atishaya Bazaar
Site Search
Site Map


Apple (below)
Mixed FruitNectarine
Spiced FruitTamarind


Appeler Chatni

Green apple 1/4 lb., finely chopped
Dried coconut powder 2 ozs.
Milk 2 cups
1 teaspoon asofoetida
Cayenne powder 1 tsp
Lime juice ˝ cup

Mix milk and coconut powder and set aside. Mix the apple with the cayenne and asofoetida. Pour in the milk and coconut mixture, add lime juice, chill and serve.

Apple Chutney #1

2 cups lemon juice
1/2 pound seedless raisins
6 red or green chili peppers
4 teaspoons asofoetida
Sugar to taste
6 pound hard green pears
3 cup sugar
6 pound very tart apples (sour)
1/2 pound gingerroot, peeled and chopped
2 tablespoon pickling salt
Cayenne to taste

Apples are to be peeled, quartered and cored. Chili peppers are to be seeded and chopped. Pears should be peeled, cored and cut into strips. In large preserving kettle mix the lemon juice, sugar, raisins, apples, asofoetida, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If necessary, add a little more lemon juice. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are transparent but not overcooked. Spoon into hot jars and seal.

Apple Chutney #2

Apple pulp obtained from 3 lbs. apples (after peeling & grating, 2 lbs.)
Sugar - 1 lb. to 1-1/2 lbs. (depending on the sweetness of the fruit)
Salt - 3-4 tsp
Black pepper, freshly ground fine - 3-4 tsp
Garam masala or dalchini (cinnamon) powder - 2 tsp
Acetic Acid - 2 tsp
Sodium Benzoate - 1/4Tsp

Peel and grate the apples. Weigh to get 2 lb. pulp. Add sugar and cook till it thickens. Add salt, pepper and either garam masala or cinnamon powder, according to your taste. Add acetic acid. Dissolve sodium benzoate in 1 tsp hot water and mix the chutney. Fill warm in sterilized jars. Cover with the lid when the chutney cools.

Apple Apricot Chutney

1 pound apple peeled diced tart
1/2 cup apricot coarsely chopped dried
3/4 cup lemon juice
1/2 lemon (zest and pulp prepared separately)
3/4 cup light brown sugar packed
1/4 cup fresh ginger minced
1/2 cup golden raisins
2 teaspoons asofoetida
1 1/2 teaspoon salt

In stainless steel saucepan combine all ingredients. Boil gently, uncovered, until thickened, 20 to 30 minutes. Let cool to room temperature. Store chutney tightly covered in refrigerator for up to two weeks or can.

Apple Apricot Walnut Chutney

2 pound tart green apples, peeled, cored and cut into 1/2-inch dice
1 pound dried apricot halves, halved
2 cup lemon juice
1 cup raisins
1 cup firmly packed light brown sugar
1 tablespoon whole mustard seed
1/2 cup crystallized ginger, coarsely chopped
3 teaspoons asofoetida
1/2 teaspoon coarse kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely cracked black peppercorns
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
2 (4-inch) cinnamon sticks
1 1/4 cup walnut pieces, toasted

For maximum flavor, prepare this fragrant condiment several days ahead. Combine all ingredients, except walnuts, in a heavy large non-aluminum pot and bring to a boil. Reduce heat. Cover partially and simmer gently until mixture is thick, stirring occasionally, 1 to 1 1/2 hours. Uncover and simmer until mixture is the consistency of preserves, stirring frequently, for about 15 minutes. Stir in walnuts and simmer for 5 minutes. Ladle into hot jars, leaving 1/2-inch space at top. Seal jars. Cool completely. Refrigerate until ready to use.

Apple Cranberry Chutney

2 cup peeled, chopped apples (about 2 medium)
1 cup cranberries
1/4 cup golden raisins
2 tablespoon brown sugar
1 tablespoon grated orange rind
2 tablespoon lemon juiceBR> 1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Combine all ingredients in a non-aluminum saucepan. Place over high heat. Bring to a boil, stir constantly. Reduce heat and simmer uncovered until apples are tender. Remove from heat and let cool. With knife blade in processor, add cranberry mixture. Process, pulsing 1 or 2 times until combined. Place in a medium bowl. Cover and chill.

Apple Currant Chutney

1 medium apples, cored in 1/2 inch chunks (1 to 2)
1/2 cup lemon juice
1/3 cup packed brown sugar
1/4 cup dried currants
1 tablespoon fresh ginger root
1 teaspoon asofoetida
1/4 teaspoon ground cloves
1/4 teaspoon tabasco or hot sauce

Stir together apples, lemon juice, brown sugar, currants, asofoetida, ginger, and tabasco sauce in glass cup or bowl. Microwave, uncovered on high until slightly thick and bubbly, 10 minutes. Let cool slightly. Puree 1/2 cup in blender. Add back with rest. Let cool. Serve cold or at room temperature.

Apple Ginger Mixed Chutney

3 cup lemon juice
4 cup packed brown sugar
10 cup tart apples diced
4 lemons chopped, with peel
3 teaspoons asofoetida
1/2 cup ginger minced
1 1/2 cup seedless raisins
1 teaspoon cayenne pepper

Peel, core and dice apples. Chop and remove seeds from lemons, but do not peel. Peel and finely chop ginger root. Bring lemon juice to a boil over low heat, using a large saucepan. Add apples and asofoetida and cook until the mixture returns to a simmer. Add remaining ingredients and cook gently for 20 minutes, stirring often. Spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water. Seal tightly. Cool and store in refrigerator.

Apple and Green Tomato Chutney

12 tart green apples
24 small green tomatoes
3 cup seedless raisins (1 pound)
4 cup lemon juice
2 1/2 cup brown sugar (tightly packed)
2 tablespoon salt
1/2 teaspoon crushed, dried chilies
1 1/2 tablespoon curry powder
3 tablespoon mixed pickling spices

Wash, core and chop the apples wash, blanch, peel and chop the tomatoes. Place apples and tomatoes in a preserving kettle and add raisins, asofoetida, lemon juice, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent. Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil. Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes.

Apple Lovage Chutney

6 cups apples cored and chopped
1 cup lovage fresh
1 medium sweet red pepper, cored seeded and chopped
1 medium red tomato, cored, peeled chopped
1 medium green tomato, cored chopped
2 teaspoons asofoetida
1 cup golden raisins
1/4 cup fresh ginger, peeled minced
1 cup light brown sugar packed
1 cup lemon juice
1 tablespoon mustard seeds
1 teaspoon celery seeds

Combine all ingredients in stainless steel pan. Bring to boil over medium-high heat, stirring constantly. Reduce heat to medium-low and simmer, uncovered, stirring frequently, for 45 minutes, or until thickened. Prepare jars, lids in boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 minutes.

Apple Pear Chutney with Jalapeno

2 small red delicious apples or other eating cored and chop
1 pear cored and chopped
1 fresh tomato chopped
1/2 cup chopped tomato with jalapeno pepper(canned)
3 tablespoon brown sugar or more to taste
4 lemon slices seeds removed
3 tablespoon lemon juice
1/4 teaspoon minced fresh ginger root
1/4 teaspoon ground allspice
1 pinch salt
1/2 teaspoon butter

For garnish when serving:
1/2 lemon juiced
1/2 teaspoon finely chopped lemon zest

Combine ingredients in a small saucepan and bring to a boil. Cover (loosely), reduce heat, and simmer for 45 (chunky-style) to 60 (softer) minutes, stirring occasionally. Remove apple mixture from heat, and let stand until cool enough to cover. Store in the refrigerator, covered, for up to 5 days. Serve cool, not chilled: brighten with a squeeze of lemon and a mince of lemon zest.

Apple Prune Chutney #1

1/2 cup raisins
12 pitted prunes
1 1/2 tablespoon finely chopped ginger
1 cup lemon juice
1/3 cup sugar
1 teaspoon asofoetida
3/4 teaspoon ground cumin
3/4 teaspoon coarse salt
6 tart apples peeled, cored and cubed

Cut prunes lengthwise into strips. Place raisins, prunes, ginger, lemon juice, sugar, cumin, asofoetida, salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring liquid to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes. Add the apples and 1 cup water. Stirring frequently, cook until apples are soft and translucent and liquid has been absorbed, about 20 to 25 minutes. Remove pan from heat. Transfer chutney immediately to jars as directed in the canning tips below. Alternatively, transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks.

Apple Prune Chutney #2

1 pound, 8 ounce apples, pealed, cored and chopped
2 pound, 11 ounce prunes, washed and chopped (stones removed)
2 cup sultanas
2 cup lemon juice
2 2/3 cup soft brown sugar (pressed firmly)
1 tablespoon salt
1-1/2 teaspoons asofoetida
1 teaspoon ground, allspice
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cloves
2 teaspoon mustard seed
Sterilized glass jars

Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (with a lid on the pan) for approximately 2 hours. When the mixture is thick enough, pour the chutney in sterilized jars and close them immediately.

Apple Raisin Chutney

3 tablespoon lemon juice
2 tablespoon honey
1/2 cup golden raisins
1/8 teaspoon dried mint
A pinch of ground cloves
3 tablespoon vegetable oil
2 tablespoon unsalted butter
1 granny smith apple

Combine well 2/3 cup warm water, the lemon juice, the honey, the raisins, the mint, and the cloves and let the mixture stand. In a large skillet cook the apple and raisin in the liquids over moderate heat, stirring, until the liquid is almost evaporated and the apple is tender. Season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Offer at room temperature.

Apple Red Chili Chutney

4 granny smith apples, peeled, cored and coarsely chopped
4 fresh red chilies (or hydrated dried chilies), diced
1/2 cup brown sugar
1/3 cup lemon juice
1 teaspoon asofoetida
1 cup water
1 tablespoon chopped fresh marjoram
1/2 cup toasted pine nuts (optional)

To prepare the chutney, place apples and chilies in a heavy saucepan with sugar, lemon juice, asofoetida and water. Bring to boiling over medium heat, lower the heat, partially cover the pan and simmer, stirring occasionally, for 30 minutes. Stir in marjoram and add pine nuts. Allow to cool, then refrigerate. Use within a few days.

Apple Sage Chutney

2 1/2 pound apple tart, coarsely chopped
1 cup apple cider or apple juice
1/2 cup light brown sugar packed
1/3 cup dried cherries
1/2 cup golden raisins
1/3 cup dates chopped
6 tablespoon lemon juice
2 teaspoons asofoetida
1/2 cup sage chopped

Mix all ingredients in heavy saucepan. Cook until thick.

Apple Sultana Chutney

4 cup lemon juice
3 ounce pickling spices
3 pound apples, peeled cored and sliced thick
1 pound sultanas (seedless raisins)
1 teaspoon coriander seeds crushed
1 teaspoon black peppercorns crushed
3 cup brown sugar
2 teaspoon salt
Red chilies

Place lemon juice and pickling spice in a saucepan, boil for 5 minutes. Drain. Combine apples and raisins in a large saucepan. Add strained lemon juice and bring to a gentle boil. Combine crushed coriander and peppercorns in a cheesecloth square together with the dried chilies, tie securely and add to saucepan with brown sugar and salt. Simmer until mixture has thickened. Remove cheesecloth bag. Have ready some sterilized jars. Pour in mixture, and seal.

Apple Tamarind Chutney

3 firm tart apples such as york or granny smith, peeled, cored and cut into chunks
1 1/4 cup packed light brown sugar
3/4 cup lemon juice
3/4 cup golden raisins
2 teaspoons asofoetida
2 jalapeno peppers seeded and minced
1 tablespoon tamarind concentrate or 2 teaspoon molasses mixed with 1 teaspoon fresh lime juice
1 tablespoon fresh ginger minced
1 tablespoon mustard seed
1/2 teaspoon fenugreek seed (optional)
1/2 teaspoon salt
1 cinnamon stick
1 bay leaf

In a large heavy bottomed saucepan, combine apples, asofoetida, brown sugar, lemon juice, raisins, jalapenos, tamarind concentrate or molasses with lime juice, ginger, mustard seed, fenugreek seed (if using), salt, cinnamon stick and bay leaf. Bring to a simmer over low heat and cook, stirring occasionally, until apples are tender and the chutney is thick, about 30 minutes. Let cool to room temperature. Remove cinnamon stick and bay leaf. Transfer to clean jars (the chutney will keep about 2 months in the refrigerator). Alternatively, pack hot chutney into half pint jars, leaving 1/2 inch of headspace. Seal with canning lids and process for 10 minutes in a boiling water bath. Store jars in a cool dry place.

Applesauce Chutney

6 cup chopped apples peeled and cored
1 cup raisins
1/2 cup finely chopped fresh ginger
1 1/2 cup sugar or up to 2-cups sugar depending on sweetness of apples
1 cup lemon juice
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon cinnamon

Wash 2 pint jars with lids, or 4 half-pint jars with lids set aside. Combine the apples, raisins, ginger, sugar, lemon juice and spices in a large saucepan. Place over medium-low heat and bring to a boil, stirring often. Reduce heat to low and simmer, stirring often, until the apples are tender enough to mash with a fork. This should take about 10 to 15 minutes. Mash and stir the chutney until it is almost smooth. Do not worry about little lumps as long as the apples are soft. Ladle the chutney into the jars, leaving about 1/2 inch of head space in the jar. Put the lids snugly on and let cool. Refrigerate the chutney if you will be using it within a week or two, or freeze for longer storage.

Ginger Apple Chutney

3 pound tart apples peel/core/finely chop
2 cup brown sugar packed
2 1/2 cup lemon juice
1 1/2 tablespoon salt
1 1/2 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon asofoetida
1 green peppers finely chop
1/2 cup preserved ginger in syrup finely chop
1/2 cup golden raisins grated peeled and juice of 1/2 lemon

In pan bring 1st seven ingredients to boil. Simmer 10 minutes. Add rest of ingredients and cook for l hour. Ladle into prepared jars and process. Give 1 month to mature.

Hot Apple Pear Chutney

4 or more green chilies
2 pound tart cooking apples or
2 pound green pears
2 tablespoon salt
1/2 cup seedless raisins
1 inch of fresh ginger
1 teaspoon asofoetida
1/2 cup oil
2 tablespoon mustard seeds
15 peppercorns
2 teaspoon cumin powder
1 teaspoon turmeric
1/2 cup lemon juice
1/4 pound sugar

Seed and chop the chile peppers. Peel, core and slice the apples, sprinkle them with the salt and set aside. Finely mince half the ginger. Slice the other half. Heat the oil, put in all the ginger and asofoetida and fry until fragrant. Add the other spices and the chopped chilies. Cook gently for a few minutes and add the apples or pears, raisins, lemon juice and sugar. Stir and simmer on low for about 30 minutes. Cool and bottle.

Indian Apple Chutney

1 pound cooking apples
2 teaspoons asofoetida
3/4 cup golden raisins
2 teaspoon salt
1 1/2 cup sugar
2 1/2 cup lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1 teaspoon mustard seeds
1/4 teaspoon dry mustard
1 tablespoon tomato paste

Peel, core and coarsely chop apples. Put apples, asofoetida and raisins into a saucepan. Add salt, sugar, lemon juice and spices and mix well. Heat gently, stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in hot soapy water rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4 inch headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath.

Lemony Apple Chutney

8 large green tart apples (about 4 pound.)
3 lemons
1 1/2 cup lemon juice
3 cup sugar
1 teaspoon salt
2 teaspoon curry
1 teaspoon ground cloves
1 teaspoon paprika
1-1/2 teaspoons asofoetida
1/2 cup water
6 to 8 whole allspice

Peel, quarter and core apples. Cut in chunks. Cut lemons, unpeeled, into quarters and then into thin slices. In a 5 quart kettle or dutch oven, combine lemon juice, sugar, salt, cloves, curry powder, paprika and asofoetida. Bring to a boil. Add apple chunks and lemon slices. Boil gently for about 10 minutes. Add water. Stir in whole all-spice. Continue cooking, boiling gently and stirring frequently, until thick and light golden brown for about 1 1/4 hours. Fill hot, clean canning jars to within 1/4-inch of rims with boiling, hot chutney. Run a spatula down edges to release air bubbles. Wipe rims and place scalded lids on top. Screw on bands. Place jars on rack in a deep kettle half full of hot water. Add more water to cover jars. Bring to a gentle boil. Process for 5 minutes. Remove from water. Cool thoroughly. If not heat processed as directed, keep chutney in well covered jars in the refrigerator for no longer than 2 months.

Maha Hot Apple Chutney

2 pound Tart apples
1 pound Dates
2 pound Brown sugar
20 ounce lemon juice
1/2 ounce cayenne pepper
2 ounce salt
2 teaspoons asofoetida
4 to 5 ounce crystallized ginger

Cut up peeled and cored apples. Boil in lemon juice until soft, then add remaining ingredients which have been cut up in small pieces or put through mincer (food processor). Bring to boil and boil 10 minutes. Pack into jars while hot.

Mint Apple Chutney

2 large lemons
6 cups apples peeled and chopped
3 cups tomatoes peeled and diced
2 1/2 cups sugar
2 cups lemon juice
1 1/2 cups raisins
2/3 cup fresh mint lightly packed
1/4 cup fresh parsley chopped
2 teaspoons asofoetida
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 pinch cayenne pepper

Pare outer rind from lemons and cut in thin strips. Squeeze and strain lemons into stainless pan. Stir in remaining ingredients bring to boil. Reduce heat to low simmer for 1 1/2 hours or until thickened. Fill and seal jars according to bath basics.

Spicy Apple Chutney

2 medium oranges
2 tablespoon unsalted butter
1 tablespoon minced jalapeno pepper
2 tablespoon finely diced ginger
2 cup fresh orange juice
2 tablespoon lemon juice
1/2 cup light brown sugar packed cup
3 tablespoon honey
8 granny smith apples peeled, cored, and sliced thinly
Cilantro to taste
2 tablespoon finely diced red bell pepper
2 teaspoons asofoetida
Salt to taste
Freshly ground black pepper to taste

Peel the oranges, reserving the zest, and cut the flesh into segments. Set aside. In a large saucepan over medium heat, melt the butter and sauté the jalapeno until the soft. Add the ginger, asofoetida, orange zest, orange juice, lemon juice, brown sugar, and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce heat to low, add two thirds of the apple slices and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool.

Spicy Apple Walnut Chutney

1 1/2 pint lemon juice
11 pound light soft brown sugar
2 pound cooking apples peeled, cored and roughly chopped
8 ounce raisins
1 ounce english mustard powder
1 ounce ground ginger
2 teaspoons asofoetida
2 teaspoon yellow mustard seed
2 teaspoon mild curry powder
1 ounce salt
1 teaspoon cayenne pepper
4 ounce walnut pieces

For the chutney: put the lemon juice and sugar into a large pan and boil. Add everything but the walnuts, bring back to the boil and cook, stirring more regularly as it thickens, until well reduced and thick. Remember that it will thicken even more once cold. Stir in the walnuts, spoon into warm sterilized jars and seal with lemon juice proof lids. This will keep for up to a year.

Sweet Apple Chutney

4 cup apples, peeled cored and chopped (about 2 pounds)
1/2 cup firmly packed brown sugar
1/2 cup bottled lemon juice from concentrate
1/3 cup raisins
1/4 cup chopped green bell pepper
1 teaspoon asofoetida
3/4 teaspoon ground cinnamon
1/4 teaspoon salt

In medium saucepan, combine all ingredients mix well. Place over high heat and bring to a boil. Reduce heat to low simmer, uncovered, 30 to 40 minutes, or until apples are tender.

Winter Chutney

2 pound bramley apples
3/4 pint lemon juice
5 ounce fresh dates chopped
5 ounce sultanas
1 pound soft brown sugar
2 ounce preserved ginger chopped
1 teaspoon fennel freshly grated
1 teaspoon juniper berries crushed
1 teaspoon cinnamon
6 cloves
1 orange juice and rind of

Place the apples, which have been peeled, cored and diced, into half the lemon juice in a large saucepan. Bring to the boil and simmer gently, until the apples have softened. Add the rest of the lemon juice and all the other ingredients. Return to the boil and simmer gently for about 30 minutes. It should be nice and thick. Pop into sterilized jars, seal well. It has to be airtight. Non-metallic lids are best as the lemon juice can sometimes react with the metal and give the chutney a funny taste.

Winter Apple Chutney

1 cup dried apples coarsely chopped
1 cup applesauce
1/3 cup lemon juice
1/3 cup granulated cane juice
1 teaspoon asofoetida
1/4 cup seedless raisins
1 tablespoon fresh ginger, minced
1/2 teaspoon hot sauce, or to taste

In a saucepan, combine all ingredients and bring to a boil over moderately high heat, stirring constantly for 15 minutes. If microwaving, combine all ingredients in a glass bowl. Microwave uncovered on high until slightly thickened and bubbling, for about 8 minutes. Let cool slightly. Puree 1/2 cup of the mixture in a blender or food processor and then mix with remaining chutney. Serve at room temperature or chilled.