A simple homemade apple chutney flavoured with butter, star anise and paprika, inspired by a failed relish that turned into a delicious kitchen success.

Not every kitchen experiment is a success. But that doesn’t necessarily mean the result is inedible. In fact, some happy accidents turn into delightful surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I set out to make an apple relish. Unfortunately, I’d picked the wrong kind of apples — or rather, found them languishing in the fruit tray. Instead of being crisp and crunchy, they were soft and brittle, crumbling as I peeled them. But hey, no one ever called me a quitter!

So I forged ahead, peeling apples to the tune of Kishore Kumar’s Mere Saamnewali Khidki Mein. (Music is an essential kitchen ingredient. Good mood equals good food.)

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which, my dear friends, got a huge thumbs up from the parents. I’ve made it twice since, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being slathered on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.