You probably know by now that my daughters grew up loving fruits. They enjoyed fruits in any form. In smoothies, milkshakes, desserts, parfaits, yogurt, you name it. One of the things Anvita requested me to make was this chutney that she loved during her childhood days. As a kid she often consumed it with Rotis and Parathas. A lot of the times she even used it as a preserve and spread it on her toast. It is primarily made of plums and apples but here is my twist to it as this time i also using a mango. Most recipes for this chutney require a lot of ingredients like apple cider, ginger, garlic, cinnamon, bay leaves etc, however mine is a very minimalist version using minimal ingredients.
- 1 apple, peeled and chopped
- 1 ripe mango, peeled and chopped
- 7 plums, pitted and chopped
- 4 tsp. sugar
- 1/2 tsp. salt
- For tempering
- 2 tsp. oil
- 1/2 tsp. red chilly powder
- 1 tsp. fennel / saunf
- 1/2 tsp. nigella sativa seed / kalongi
- Wash, peel and core the fruits are required.
- In a saucepan, heat the oil. Temper it with fennel, nigella sativa seeds.
- Add the chopped fruits. Add salt, sugar & red chilly powder. Cover and cook until it becomes mushy. If you are a texture freak, use a masher and mash it completely or else enjoy the chunky texture.
- Use it as a spread on the toast or relish it with Rotis / Parathas.