|
Ingredients
|
Quantity
|
|
Oil
|
1 ½ tsp
|
|
Mustard seeds
|
¼ tsp
|
|
Fenugreek seeds
|
1 pinch
|
|
Turmeric powder
|
1 pinch
|
|
Asafoetida
|
1 pinch
|
|
Apple (peeled & cored) – finely chopped
|
1 large
|
|
Chilli powder
|
½ tsp
|
|
Salt
|
to taste
|
|
Soft light brown sugar
|
2 tsp
|
A mouth-watering relish with a sweet and sour, slightly hot
flavor. Cooking apples are first tossed in a few spices and cooked until they
are almost pulpy.
Heat the oil over medium heat and season with the mustard seeds.
When they splutter, add the fenugreek seeds, turmeric powder and asafetida and
immediately follow with the apples. Stir and mix thoroughly. Add the chilli
powder, salt and sugar, stir and cook until the apple starts turning soft,
stirring frequently.
Allow the chutney to cool and store in a dry airtight or screw top
jar. It can then be stored in the refrigerator for four to six weeks.
