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)

Ingredients

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

Procedure

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.