Ingredients For chutney

  • Apples – 6 nos
  • Olive oil – 2 tbsp
  • Sugar – 5 tbsp
  • Vinegar – ½ cup
  • Salt – to taste
  • Black salt – to taste
  • Roasted cumin – 2 tsp
  • Red chilly powder – 1 ½ tsp

For Idli

  • Idli batter – 1 cup
  • Salt – a pinch
  • Olive oil – to drizzle
  • Gun powder – to sprinkle
  • Micro greens—to garnish


Peel and core the apples. Cut them into dices. Heat a pan and add the olive oil. Add apples, vinegar and sugar. Keep the heat to low and cover and cook for 5 mins.Now add salt, black salt, red chilly powder and again cook covered till the apples are mashy. Add the roasted cumin and toss for 2 minutes. Make sure the chutney is reduced to a jam consistency. Remove and cool.

Add a pinch of salt to idli batter. Lightly grease a flat tray and pour the idli batter, till 1 cm in height. Now steam the idli batter till it is risen and firm. Remove and allow to cool. Using a basic cutter cut into bite size rounds or using a knife cut into tiny squares. Drizzle with olive oil and then sprinkle generously with gunpowder.
Now using a spoon, pile up chilled apple chutney on the idli. Garnish with micro greens and serve as a canape.