Apple Chhundo / Shredded Apple Jam
This recipe makes enough for four people to enjoy with dinner. About a quarter cup? A lot depends on the type and size of apples you use. This lasts in the fridge for months (the same way a normal jam or jelly you buy would last), or at room temperature for around a week (in Chicago!!! That would be around 70 degrees F!).
If you have ever had mango (keri) chhundo, you will love this recipe. The proper type of mango (kachi keri) to make a pickle (athana/achar) is not frequently available in the US. However, apples are plentiful all year round.
This recipe taste great with naan, rice, bread (toasted), roti, paratha, poori, veggies, or really anything. I personally enjoy eating spoonfuls by itself, the way a normal person would eat Nutella. YMMV.
Note: Sugar and salt amounts depend on the type of apple you use and how sweet or tart it is. A Granny Smith apple would require more sugar than a Macintosh, for example. Start at the bottom of the scale and work your way up, tasting the jam along the way. (You can add more sugar and salt than I’ve suggested, as I said, it depends on your taste :)) (If you want to be super fancy, you can add some ghol/jaggery in addition to the sugar — just a few tsp will make a huge difference in taste. If you don’t have ghol, you can use brown sugar. Whatever you like. If you are partial to molasses cookies, you will like the recipe with brown sugar or ghol. If you are partial to sugar cookies, you will like it with plain sugar. Experiment to find what you like best).
Note: This recipe is pretty mild, but full of spices. It is not hot the way most people think of Indian food as being. My family and I are from Chicago, and do not eat spicy food. If you want to increase the heat quotient, increase the amount of paprika, or add a red chili pepper (dried) to the vaghar. Most Indian people in India add chili peppers to vaghar, that is why the food is so darn spicy. My family and I do not do this. It is horrible, like cooking with chili oil. However, if that is your thing, go for it! If you absolutely (for health reasons or whatever) cannot tolerate hot food, omit the paprika. If you cannot tolerate spicy food, omit the cinnamon, black pepper, clove, and paprika. Don’t worry, it will still taste good without it 😉
1 apple, shredded (use a hard apple, like Macintosh, Granny Smith, Red Delicious)
1/4 tsp mustard seeds (rye)
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek seeds (methi)
1/2 tsp turmeric (haldar)
1/8 tsp asafoetida (hing)
3 whole black pepper
1 in cinnamon stick
2 whole cloves
1/4 tsp paprika
1/4 – 1/2 tsp salt (depending on taste)
2-3 tbsp sugar (depending on taste)
1 tbsp vegetable oil
3 bay leaves
- Vaghar – put oil on heated pot until oil is hot. Add mustard seeds (they will splatter). Add fenugreek seeds. Add cumin. Add bay leaves, cinnamon stick, cloves, black pepper. Add turmeric and asafoetida. Add paprika.
- Add shredded apple. Let cook until all moisture is gone.
- Add paprika, salt and sugar.
- Let cook until all moisture is gone. Sugar will lose water and then thicken into jam consistency.
- It takes a few minutes after you add the sugar until the sugar comes together in a thick syrup.
- Remove from stove.
NOTE: I usually enjoy with with poori and a nice hot cup of Indian tea.
NOTE: Most people can’t taste the difference between this apple chhundo and a normal gujarati keri chhundo. 😉