Apple Sauce

My love for fruits and our conscious efforts to have a healthy diet often results in excessive stocking of fruits and greens in my pantry and then I need to devise ways to finish them off before they turn bad. Honestly, that is precisely how I landed up with this recipe. I had a basket of apples lying for almost a week and I was bored just looking at them. So thought of making something nice out of these which I could stock up for a longer period. Thus came the idea of scones with applesauce – something easy as well as new for our taste buds and for my blog.

I found that I could make either apple sauce or apple jam (which required pectin that I did not have) or apple butter (which needs very slow cooking for a very long period of time, something that I was not ready for). So I chose the simplest one and baked some scones to go with it. Turned out we had a perfect English snack for the evening with a cup of coffee.


  • Apples – 7
  • Water – 1/2 to 3/4 cup
  • Lemon juice – 1 tsp
  • Salt – 1/4 tsp
  • Sugar – 1/4 cup or to taste (will vary depending on the sweetness of the apples)
  • Vanilla – 1 tsp (optional)


  • The texture and taste of the apple sauce will definitely depend on the type of apple chosen (as says my recipe search), however I used whatever I had in my kitchen and adjusted the sweetness accordingly.
  • All ingredients can be adjusted according to preferred taste and quantity of apple used. I just mentioned whatever I used.
  • Often additional spices like cinnamon and cloves are added the apple sauce though I preferred not to.


  • Wash the apples, peel off the skin using a peeler. Cut them in halves, remove the core and cut them into quarters or small pieces.
  • In a large pot add water and vanilla and the cut apples, cover and cook on high. When it starts boiling lower the heat to medium and cook till the apples turn soft.
  •  If you want the sauce to be very smooth you may grind/blend the cooked apples, mashing them with a potato masher will yield slightly chunky apple sauce. I wanted my sauce to have some texture but didn’t have a masher so I used a ladle and gently crushed the apples while cooking.
  • If using a grinder transfer the ground apples to the pot on medium flame. Add lemon juice salt and sugar and mix well. Let the sauce cook to the desired consistency.
  • Transfer it to a jar and let it cool down completely before refrigerating.

If making in bulk there are ways to store them in jars for more than a year. Click here for storage process. Since I made in small quantity I ended up storing it in a bowl tightly sealed with a plastic wrap.

Can be served with pancakes, scones, or any bread.


Coriander Chutney

A very basic chutney used in most Indian household is the one with ground coriander leaves. This can be used with starters as a dip or with roti, paratha and rice or for that matter even in sandwiches. Though simple and easy to prepare, surprisingly I had never made this at home before and used to buy it from the Indian stores. But honestly, I do not know why since we never liked it. So this time I got two extra bunches of coriander so that I can prepare at home according to our taste preferences.

Coriander chutney has many variations, some use mint leaves or onions, garlic or tomatoes. However for today here is the basic version with the least possible ingredients. All spices to be used are to taste and can be increased or decreased.


  • Coriander – 1 bunch
  • Ginger, grated – 1 tbsp
  • Lemon juice – 1.5 tbsp or 1/2 lemon squeezed or to taste
  • Green chillies, roughly cut into slices – 2 or to taste
  • Roasted cumin powder – 1 tsp
  • Salt – to taste
  • Chat masala – 1/2 tsp or to taste (optional)
  • Sugar – to taste (optional)
  • Sweet tamarind chutney – to taste (optional, if added need to adjust the quantity with the lemon juice)
  • Oil – 1 tsp


  • Except the oil add all other ingredients in a blender and grind into a smooth paste. If blender size is add coriander leaves in batches. I added half of them with all the other ingredients, ground, then added rest of the leaves to the paste and ground again.Do not grind the leaves for too long, often that results in a slightly bitter taste.
  • Adjust the spices to taste. Salt, sugar and lemon juice is completely to taste.
  • Add oil, mix it well and transfer to a jar. The chutney is ready to be stored in refrigerator.


  • Can be served as it is with any starters.
  • Add it with ground coconut or ground peanuts
  • Mix it with some yogurt or cream cheese or ground coconut or ground peanuts to add variety to the dip.
  • Can be frozen as cubes (in ice tray) for prolonged use.