Apple Chutney By Bibi Sarkar

 

Bibi Sarkar started out as a restaurateur showcasing global cuisine to the Kolkata palate in 1986. Three decades down the line her repertoire also includes cuisine from across the country. The first in the city to do food Pop Ups, she keeps herself busy with her cookery workshops, home deliveries, catering and of course her pop ups.

 

INGREDIENTS

  • APPLE — 1kg
  • SUGAR  — 300 gm
  • CINNAMON POWDER   — 1 ½ Tsp
  • WHITE OIL    — 1 Tsp
  • KISMIS     (RAISINS)     —  20 gm soaked

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

METHOD

  • Peel & dice apples and toss in lemon juice
  • Sauté apple in 1 Tsp oil
  • Add the sugar and cook on medium heat till apple gets cooked but not mushy.
  • Sprinkle water if necessary to prevent sticking to base of pan
  • Adjust taste with a pinch of salt and more sugar if required
  • Mix in the kismis and cinnamon powder before taking off the fire.
  • Cool before serving.
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