PREP TIME: 5 Mins
COOKING TIME: 15 Mins
Ingredients – roast & grind
Dry red chilli – 10 – 15
Cumin Seeds – 1 teaspoon
Coriander seeds – 1 teaspoon
Fenugreek Seeds – ¼ teaspoon
Curry leaves – 5 sprigs (50 grams)
Apple – 4 chopped (OR) Grated
Mustard – ½ teaspoon
Turmeric powder – 1/4 teaspoon
Asafoetida – ¼ teaspoon
Masala powder – 2 teaspoons (prepared using the above ingredients)
Lemon juice – 1 teaspoon (preservative)
Salt – to taste
Sesame Oil – 5 teaspoons
STEP 1: Heat a pan and dry roast the ingredients given under “ingredients – to roast & grind” and make a fine masala powder.
STEP 2: Heat oil in a pan, add mustard and wait to splutter. Add asafoetida, turmeric powder and the prepared masala powder.
STEP 3: Cook for a minute and add the chopped apples. Mix well.
STEP 4: Cook on low heat till the oil separates from the mixture (take about 10 – 15 minutes depending upon the texture of the apple. The apples I used were crunchy so it took about 15 minutes to soften).
STEP 5: Add salt and mix well. Just a minute before turning off the heat add lemon juice and mix well.
STEP 6: Let the pickle cool down and transfer the pickle to a dry glass jar. The lemon juice serves as a preservative so the pickle can be stored for a couple of days.
TIP: You can avoid adding the lemon juice if are not planning on storing the pickle.