Apple Recipes

For Autumn: Making Savoury Apple Dishes By Pairing The Right Flavours

Quick Summary

Apples have been usually associated with pies, cakes and other sweet treats for time immemorial, but they also have a long-standing place in savoury cooking, both in India and other countries. The iconic russet-hued fruit’s natural sweetness and acidity work really well with various flavourings and ingredients like spices, vegetables, nuts, cheese, and meat. Here are some lesser known yet iconic savoury apple dishes that demonstrate how different apple varieties can bring something special and unexpectedly seasonal to your dinner table.

Deep Dive

Apples need no introduction. From being considered the “forbidden fruit” in Christian mythology and retellings to becoming an icon and brand of a premium mobile phone, the journey has been truly long and diverse. But its seasonal relevance is a different ball game, especially in modern times. With the arrival of autumn, apples are often led into the familiar dessert territory with pies cooling on kitchen counters, cinnamon-scented cakes and warm crumbles being served after dinner. Yet, there is another side to this seasonal fruit that deserves your attention. 

Apples work great in savoury and boldly flavoured cooking as it can soften the heat of spices, lend freshness to rich ingredients and provide a crisp contrast to dishes built around attention-grabbing ingredients like potatoes, aubergines, grains or meat. Their usefulness in savoury cooking is not simply a modern culinary experiment. Several Indian and international food traditions have long made room for the ruby-red fruit in various savoury preparations. The secret lies in choosing the right apple varieties. 

For example, firm, tart apples are very useful in salads, pickles and dishes where the fruit needs to retain its bite and acidity, on the other hand, sweeter apples can work beautifully in fritters and cooked preparations, especially when paired with chilli, ginger or other savoury seasonings. Apples also change considerably with heat, both structurally and taste-wise: some soften into a sauce, while others hold their shape long enough to provide fun, distinct pieces in a curry or skillet dish. So, before cooking decide what you want your fruit to do, whether you want the fruit to contribute acidity, sweetness, crunch, or body. 

That decision is often a lot more useful than following any rigid rule about which apple variety belongs in a recipe. And the recipes below further demonstrate the fact that apples can do far more than just decorate a plate. 

8 Savoury Apple Dishes To Try This Autumn

1. Tchoonth Pakore, aka Kashmiri Apple Fritters

Kashmiri apple fritters have to be at the very beginning of the list of most convincing answers to the question of how apples can be used in Indian savoury cooking. Known as tchoonth pakore, they harmonise an initially odd pairing of apple wedges and a spiced chickpea-flour batter, creating a snack that is crisp and zesty on the outside and mildly sweet and tender within. The fruit's natural sweetness is balanced by the use of chilli and the earthy flavour of gram flour, making these fritters quite different from any conventional sweet ones. 

To make this at home, opt for a sweet, firm apple variety, then remove the core and cut the fruit into wedges. Coat those pieces in a batter seasoned with salt, turmeric, carom seeds, and chilli powder, and then fry until crunchy and golden. Serve hot with a Kashmiri walnut dip or any homemade savoury chutney of choice. This is a great snack option for autumn entertaining, when a familiar pakora format can introduce guests to a known fruit in a different dish. 

2. Apple And Almond Shorba

A savoury apple and almond shorba offers an unusual yet indulgent way of starting an autumn meal. In this smooth, gently textured soup, the almonds bring richness while the fruit lends a subtle sweetness and acidity to every sip. So, to whip it up at home with no further delay, just start by softening finely chopped onion and ginger in a little ghee or oil. Then tip in the diced apples along with a pinch of white pepper and enough vegetable stock to cover it all. Now, simmer until tender and then blend with the ground almonds until smooth. 

This is the time to adjust the seasoning and add a little more stock if the soup has become too thick. Serve as a warm starter, with a restrained garnish of toasted almonds and freshly ground pepper. Your aim is not to make a sweet apple soup, but to create a savoury preparation in which the fruit's flavour is balanced by the aromatics and stock. This is best presented as a contemporary shorba-style recipe instead of being credited to any specific Indian region.

3. Apple-Stuffed Paratha With Ginger And Cumin

A stuffed paratha is an easy format to adapt when you want to use apples in everyday Indian meals. However, its success depends on keeping the filling dry enough to roll yet savoury enough to balance your seasonal russet fruit. First, grate a firm apple and squeeze out the excess moisture. Then mix it with grated ginger, roasted cumin powder, chopped coriander, green chilli, and salt. Remember, use only a modest amount of filling in each portion of wholemeal dough, seal carefully and then roll gently before cooking on a hot tawa with a little ghee or oil. 

Here, amid the flaky layers of paratha, the apple brings a mild sweetness, while ginger and cumin supply plenty of warmth and savouriness to every bite. Serve with plain yoghurt, pickle or a sharp green chutney for the best experience. These apple-stuffed parathas are a useful breakfast or lunch option for those who wish to experiment with apple recipes without trying any unfamiliar techniques or ingredients.

4. Tchoonth Wangan, Or Kashmiri-Inspired Apple And Aubergine Curry

Tchoonth wangan is a Kashmiri dish traditionally associated with quince apple and aubergine, and its apple versions have become undeniably popular over time. To make this adaptation, brown your aubergine pieces first and set them aside. Then prepare a fragrant base with fresh ginger, fennel powder, dried ginger, and Kashmiri chilli, before pouring in your apple wedges and the aubergine pieces. Now simmer gently in the spice mix until the fruit softens and the vegetable absorbs the spices. 

For this recipe, a firm, slightly tart apple will help preserve the balance between the fruit and the savoury masala. Serve with steamed rice or flatbread for a truly useful illustration as to why fruit can work in a savoury curry. Here, the apple adds another layer of flavour without requiring the sauce to become sweet. So, keep the seasoning measured and let the aubergine and spices maintain the delicate framework of the dish. .

5. Waldorf Salad

Few savoury apple dishes are as internationally recognisable as the Waldorf salad. First served at New York's Waldorf Hotel in the nineteenth century, the original preparation combined apples, celery and mayonnaise. Of course, walnuts became a familiar addition later on, and many contemporary versions also include lettuce or grapes to further brighten up the salad. To prepare the classic dish at home, start by dicing your crisp apples and tossing them in lemon juice to limit browning. Then add the finely chopped celery and walnuts, and fold in the mayonnaise or a yoghurt-based dressing seasoned well with salt and black pepper. 

Finally, serve chilled on lettuce leaves. Though rather simple to make, the Waldorf salad’s appeal lies in the contrast of textures: crisp apple, crunchy celery and walnuts against a creamy, savoury dressing. A firm, pleasantly tart apple variety works particularly well in this case, as it prevents the salad from becoming too sweet. Serve it as a starter, a side dish or, with additional protein such as cooked chicken or grilled paneer, as a more substantial lunch or dinner.

6. Normandy-Style Chicken With Apples And Cream

Normandy's culinary traditions make truly judicious use of apples, cider, cream, and poultry, with “Poulet Vallée d'Auge” being a classic culinary example, combining chicken with apples and a rich, indulgent sauce associated with the region’s cooking tradition. It is an excellent choice for a hearty or celebratory autumn dinner. To create this at home, first brown your chicken pieces in butter and set them aside. In the same pan, soften shallots or onions, then tip in the apple wedges and cook until lightly golden. Now, return your chicken to the pan with stock, thyme and a little dry cider, and then simmer until the meat is properly cooked through. 

Finish the dish with cream and adjust the seasoning by doing a taste test. For an alcohol-free adaptation, you can use unsweetened apple juice with chicken stock and a small splash of vinegar. Always, choose firm, tart apples for such dishes so that they retain some shape during and after cooking. Serve with steamed potatoes or crusty bread to make the most of the delectable sauce. The flavour combination works because the apple's acidity and gentle sweetness complement the savoury chicken and creamy sauce without requiring an abundance of additional spices.

7. Chicken With Apples And Onions, Inspired By Danish Æbleflæsk

Traditional Danish “æbleflæsk” combines apples and onions with pork, and is usually served on rye bread. To make a chicken-based æbleflæsk at home, start by browning your chicken thigh pieces in a skillet, then remove them and cook sliced onions in the same pan. After that, add your apple wedges, thyme and black pepper, allowing the fruit to soften while still maintaining some texture. Now return the chicken with a little stock and simmer until thoroughly cooked. A small splash of cider vinegar can provide the sharp finish your taste buds appreciate while preventing the onions and apples from tasting overly sweet. Serve with rye bread, boiled potatoes or a simple cabbage side. Unlike the richer Normandy preparation, this skillet-based version relies on browned onions, pan juices and thyme for its umami character. 

Bottom Line

Apples do not need to be forced into unfamiliar or odd flavour combinations to earn a place in savoury cooking. The above savoury apple dishes demonstrate how the fruit can contribute crunch, acidity, gentle sweetness, or body to a dish, depending on its requirement. Therefore, the most useful starting point before venturing on a journey of seasonal apple recipes is to decide what your meal needs. So, choose a crisp, tart apple for a salad or pickle, a sweeter variety for fritters, and a firm apple that can withstand gentle cooking for curries and skillet dishes.