For the chutney:

  • ¾ cup apple cider vinegar
  • ¾ cup apple cider (you can substitute apple or orange juice)
  • ⅓ cup (heaping) brown sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons fresh, grated ginger (or 1 teaspoon ground ginger)
  • 1 large or 2 small cloves garlic, grated or minced
  • 1 pound apples, peeled and chopped
  • ½ cup raisins
For the chapatis (can substitute with whole grain or gluten-free wraps of choice):
  • 1 cup whole wheat or spelt flour
  • 1 cup unbleached, all-purpose flour
  • 1 teaspoon kosher salt
  • ¾ cup warm water
  • Vegetable oil (such as coconut, grapeseed, or safflower)
For the wraps:


Serves: 4 (2 wraps per person)
Cook Time: 50 minutes

  1. To make the chutney, heat the cider, vinegar, and sugar in a large saucepan, stirring until the sugar dissolves. Add all remaining ingredients and bring to a boil. Lower the heat to a simmer and simmer, uncovered, for 25-30 minutes, or until the apples are totally tender and breaking down. Allow the chutney to cool a bit before transferring it to jars (or an airtight container) and storing in the fridge for up to a week. Makes 2 cups (recipe can be doubled).
  2. To make the chapati (skip if using store-bought wraps), combine the flours and salt in a large mixing bowl. Add the water, little by little, using your hands to incorporate, until you have a rough ball of dough. Transfer the dough to a floured surface and knead for 10 minutes, or until the dough is smooth. Place the dough in an oiled bowl and cover with a damp towel. Allow it to rest for 20 minutes.
  3. Cut the dough ball into 8 evenly sized pieces. Shape each into a small ball with your hands, then use a rolling pin to roll it into a very thin, flat circle (about 6-7 inches diameter). Stack the circles on a baking sheet with layers of paper towel in between them, to prevent sticking.
  4. Heat a large cast-iron or non-stick skillet over medium high heat and coat it lightly with oil. Add one of the disks of dough. Cook for about 20-30 seconds, until you see some bubbles appear on the dough. Flip the dough over and begin pressing on it firmly with a spatula—this will help it to puff up the way it’s supposed to! Keep flipping and pressing until the dough has puffed and both sides have some brown spots. Remove the bread from the skillet, wrapping it in cloth to keep it warm. Repeat with the remaining dough circles. Freeze any chapati you don’t wish to consume within a day.
  5. To assemble the wraps, cook the Dr. Praeger’s Bombay Burgers according to package instructions. Cut each burger in half. Place a chapati on a flat surface and place a burger along the center. Top it with a few tablespoons chutney, followed by some cilantro and pickled onions. Serve.