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Who doesn’t love a delicious apple chutney to accompany your food or just as a spread on your toast? We definitely do! And the best thing about this sweet, yet tart, chutney is that it effectively stimulates your agni (digestive fire) by improving your digestion by leaps and bounds. It is also rich Vitamin C and has the benefit of producing ojas in your body. Ojas is that by-product of food that gives us the power of immunity.
Here is how you can make this Apple Chutney.
¼ cup kishmish (raisins)
½ tsp dalchini (cinnamon)
½ tsp adrak (ginger)
¼ tsp grated nimbu ka chilka (lemon rind)
Juice from ¼ lemon
Salt to taste
1 tbsp sugar
¼ cup water
Start by preparing your raw ingredients. Cut and peel the apples, grind the ginger, and juice the lemon. You can obtain the lemon rind by gently rubbing the lemon peel with a grater.
Next, combine all the ingredients in a pot and allow them to come to boil.
Once they’ve come to a boil, reduce the heat. For around 30 minutes, allow the chutney to simmer. Keep stirring it occasionally to make sure it doesn’t stick to the pot.
After that, take the pot off the gas and allow it to cool. Then it's all yours to serve as you wish! Enjoy!
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