I grew up eating apple butter when I lived in Michigan. Fall in Michigan is known for its colors and beautiful apple orchards. My mom used to take my brother and I apple picking every fall, and I loved it. My favorite part was trying the orchard’s products like hot apple cider, fresh apple butter, and doughnuts.
Apple butter can be so versatile, and when combined with Indian flavors, it is divine! I made an apple butter chutney this year to marinate chicken, and realized it can be used in lieu of a classic tamarind date chutney given its natural sweetness from the apples, combined with classic tamarind chutney spices like cumin, coriander and fennel.
Check out my Apple Butter Chutney Chicken recipe or use this as a chutney with any savory snack, especially my Paleo Samosas. If you try this, leave a comment and let me know how you like it. Enjoy!
Apple Butter Chutney
- 1 cup apple butter buy a brand with no added sugars like Eden brand which I found at Whole Foods
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp ground fennel seeds
- 1/4 tsp red chili powder
- 1/4-1/2 tsp salt taste and adjust to your liking
- 1/8 tsp black pepper
- 1/4 cup water only use water if using chutney as a dipping sauce. If using as marinade for meat, omit adding water.
- Mix all ingredients together. Serve with savory snacks as a dip (like my paleo samosas) or in lieu of tamarind date chutney. You may also use this as a marinade for chicken!