Remove the skin from the apples, remove the cores and cut into small pieces. Rinse, halve and seed the chilies. 2.
Heat the ghee (I always use clarified butter). Stir-fry the spices in it at medium temperature for about half a minute. Add the apple pieces and fry for about 4 minutes. Pour about 10 tablespoons of water. Cook the chutney at low temperature with the lid closed for about 20 minutes until the apples are soft. Add the sugar and the juice of one lemon and cook the chutney at medium temperature until it becomes viscous. Always stir during this process. Allow the chutney to cool.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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