Apple Mango Chutney
Medium Size (Peeled and Chopped)
Small Size (Peeled and Chopped)
Nigella Seeds / Kalonji
Roasted cumin powder
Heat a wide pan on low heat and add chopped Apple, Mango, chillies and ginger to it. Add 4-5 tablespoon of water and cover the pan with lid and let it cook for 8-10 minutes.
Uncover and add sugar and salt to it and let it cook on medium heat for 15-20 minutes until mango pieces are tender and apple pieces are pulpy.
In another small pan, heat oil and add nigella seeds to it. Once roasted add turmeric powder and sauté for a minute. Now add this tempering to the apple & mango mixture and mix well.
Now add cinnamon powder, roasted cumin powder and vinegar to it. Mix it well and let it cook for 7-8 minutes until most of the water is evaporated and you get pulpy consistency.
Add crushed cardamom seeds and mix. Switch off the heat and let it cool completely. Store in an airtight jar.
Amount of sugar depends on sweetness of fruits and your taste.
For more tangy taste, you can use raw mangoes instead of ripen ones.
You can keep this chutney in airtight jars for 2-3 months in fridge.
The jars should be completely dried before storing chutney into them.