Spiced Apple Chutney: A Fusion of Home and Heart
Living in London, far from the tropical warmth of Malaysia and the vibrant culture of Sri Lanka, I often find myself blending the best of both worlds in my kitchen. This apple chutney is a perfect example — fresh, crisp apples sourced from the local markets here are lovingly stirred with the spices that remind me of home, the aromas native to my heritage.
5 apples (if large then use 2 or 3), chopped or diced to small cubes
5 small onions (halved)
An inch of garlic (finely shopped)
1 or 2 birds eye chillies
Spices:
A teaspoon of mustard
1/2 teaspoon of fenugreek seeds
1 teaspoon of cummin seeds powder
1 teaspoon of coriander seeds powder
1 1/2 teaspoon of red chilli powder
1 cinnamon stick (optional)
1 or 2 teaspoon of sugar (I used muscavado sugar)
2 tablespoon of apple cider vinegar (you can also use white vinegar)
Salt to taste
2 table spoon of oil
Method:
1. Put the oil in the pan, when heated put mustard seeds and fenugreek seeds
2. Then add onions and chilli, saute a minute before adding chopped apple and ginger, mix, well.
3. After a minute of stirring add in salt and all the spice powders ( cummin, coriander and red chilli powder).
4. Cover and let it cook for 2 to 3 minutes.
5. By this time the apple mix will be mushy, add vinegar and sugar. Mix well.
6. Stir and mix for a minute or 2. Now your apple chutney is ready.
7. Let it to cool and store it in a jar
A Taste of Two Worlds
This apple chutney is more than just a condiment—it’s a little jar of home, blending the flavors of my Malaysian Tamil upbringing with the Sri Lankan spices I’ve come to love. Whether paired with crunchy crackers or warm rice, it’s a reminder that no matter where life takes us, the heart always finds a way to bring the familiar into the new.
Enjoy this sweet, sour, tangy, and spicy chutney — a true reflection of my journey, my kitchen, and my soul.
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