Virtually any variety of apple can be used to make a good apple chutney. Choose firm, ripe apples and do not buy oversized or mealy ones. The recipe can be used just as well for chutneys made from other fruits such as apricots, plums, peaches, gooseberries, guavas, mangoes or blackberries. You can omit the asafoetida just the same. Vary the mass of dried chilies to your liking.
Remove the skin from the apples and remove the core. Then cut them into small pieces. Heat the ghee in a saucepan. When it starts to smoke, pour in the ginger, cinnamon sticks, anise seeds, cloves and chilies. Stir constantly until the anise turns brown. About 30 seconds. Then pour in the turmeric, the asafoetida and finally the apple pieces. Stir for 5-6 minutes until the apples are brown. Then add the water. Cover the pot and cook for about 15 minutes. Stir often until the apples are soft. Then mash the apple pieces in the saucepan. Add the sugar, increase the heat and stir until the chutney thickens. Let the chutney cool to room temperature before serving. Apple chutney goes very well with hot puris. You can also serve it together with a dessert at the end of a meal.