Apple, Peach & Apricot Chutney

Sev, aroo, aur kubani ki chutney

Preparation info
  • Makes about

    750 ml

    • Difficulty


Appears in

By Madhur Jaffrey

Published 2023

  • About

This superb fruity sweet-and-sour chutney has the thick consistency of a preserve and may be bottled and kept for long periods. Those who like their chutney very hot can add up to 1½ teaspoons of cayenne pepper. It may be served with all Indian meals as well as with gammon roasts, pork chops and ham.


  • 500 g/1 lb 2 oz sour cooking apples, peeled, cored and coarsely chopped


  1. Combine all the ingredients in a heavy stainless-steel or porcelain-lined pot and bring to the boil.
  2. Reduce the heat to medium-low and cook, keeping up a fairly vigorous simmer, for about 30 minutes, or until you have a thick, jam-like consistency. Stir frequently and reduce the heat slightly when the chutney thickens, as it could otherwise stick to the bottom