Kiwi and Green Apple Chutney

Over the last week, I made a lot of fruit smoothies. But these recipes will come another day :). I then wanted to play with the flavour profile to make a fruit pickle or chutney/spread. Sandwich chutneys are typically made from coriander or cilantro, which lend them a green hue. I decided to keep the green theme and chose kiwis and green apples as the main ingredients. The tangy nature of kiwis merged with the slightly sweet green apples and I absolutely loved the outcome of the chutney. I added some spices to give it a kick. Kiwis and green apples are also very nutritious. I topped some store-bought vegetable puffs with the chutney and it livened the slightly bland puff. I also tried this chutney with adais (dal pancakes) and it was an amazing combination. It can also be served with plain salted chips.

Recipe Details :
Serves: 4 pax
Time: 25 mins
Difficulty: Easy

Ingredients :

  • 4 kiwis, peeled and cubed (small)
  • 1 green apple, finely grated
  • 1 green chilli, finely chopped
  • 1 tbsp sugar (I used brown sugar)
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp oil (I used olive oil)
  • 1 tsp salt

Kiwi and green apple chutney
Kiwi and green apple chutney


  • Heat oil in a pan and add the mustard seeds and wait for them to splutter.
  • Once they splutter, add the green chillies, kiwis and green apples and give them a stir.
  • Now add all the spices along with salt and sugar, mix them well and stir them for about 10 mins on low flame.
  • As you keep stirring for another 5 mins, you will slowly see the excess liquid evaporate and the whole mixture will get a jam-like consistency.
  • Switch off the flame and let it cool down to room temperature and it is ready to be served. For preservation, store in the refrigerator in an air tight vessel. It will easily last for a week.
  • The spices and brown sugar can turn the chutney light brown. You can use white sugar and less spice to keep the green colour intact.
  • When had alone, it will be a tangy, reminding you of the water added in a pani puri. Put a dollop of it on bread, puffs, or plain pancakes and you are going to enjoy one delicious bite of fruits.

Tips :

  • Keep stirring while the fruits are on the flame else they might stick to the bottom of the pan.
  • Keep a balance in the ingredients. You want the sour, salt and sweet flavours to complement each other.

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