Chickpea-Apple Curry (Chutney)

Chickpeas and apples do not seem to make sense together. But when you think of the apples as a tart and sweet flavor; that flavor does go great with chickpeas. Also, when you end up buying apples that are a tad tart to eat on their own (we just like our apples sweet), you have to come up with creative ways to use them.

Chickpea-Apple curried chutney

I am not sure whether to call this a curry or a chutney because while the consistency is curry-like, the flavor is chutney-like. That is where the famous word "curried" comes in and I decided to call it a curried chutney. The tart-sweet flavor accentuated by spices is always a hit with my taste buds and I loved the curry down to the last drop. I served this with spinach pesto parathas. Any kind of flavored parathas would go really well with this. The dish does not photograph too well and even I had not taken much effort to take a pretty picture. I was in a rush to finish the picture taking and dig in.

Chickpea Apple curry chutney

1 can chickpeas
2 slightly tart apples
1/4 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp cumin seeds
1 small onion
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp turmeric powder
1/4 tsp chilli powder
1 tsp coriander powder
1 tsp fennel seeds
2 cardamom pods
1/4 tsp clove powder
1 tsp cinnamon powder
1 tsp tomato paste
1 tbsp brown sugar
2 tsp yogurt
1/2 tsp pepper powder
  • Heat a tablespoon of oil in a pan. Add mustard seeds. When they crackle, add asafoetida and cumin seeds.
  • Add the chopped onion and ginger, garlic pastes. Saute for a couple of minutes.
  • Add the turmeric, chilli, coriander, clove and cinnamon powders. Coarsely grind the fennel and cardamom seeds in a mortar-pestle and add them.
  • Add the peeled and chopped apples and the tomato paste. Saute for a couple of minutes.
  • Add the drained and washed chickpeas and 1/2 cup of water. Add salt to taste. Cover and cook till the apples are completely cooked. This could take 20 minutes.
  • Add the brown sugar, yogurt and pepper powder. Let the curry simmer for about 5 minutes.
  • Serve with parathas.
Chickpea Apple curry with palak paratha
Half a teaspoon of chana masala can be added to the curry.

I am sending this to my favorite blogosphere event : My Legume Love Affair. This 61st edition is hosted on My Diverse Kitchen. This event was started by Susan of The Well-Seasoned Cook and is now run by Lisa of Lisa's Kitchen.


  1. A very unusual and interesting preparation. Thanks for participating in this edition of MLLA.

  2. Thanks. It was my pleasure to participate in the MLLA

  3. Hi,
    We’ve recently launched the website It’s a search engine that aims to gather all the best recipes from US websites and blogs in one place. is part of the world’s second largest family of recipe sites, with sites in 37 countries and hundreds of thousands of visitors every week. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: or send us an email on We look forward to hearing from you!

    Kind regards,


Post a Comment

I really appreciate your feedback! Thank you!

Popular posts from this blog

Food for life

A special Gujarati meal - Chana bataka nu shaak (black chickpeas and potato curry), Gujarati Kadhi

Lauki ke gatte ki sabzi - Steamed bottlegourd besan dumplings in yogurt gravy