| 1 12 tsp Oil, (7 ml) | | 1/4 tsp Mustard seeds, (1 g) | | A pinch of fenugreek seeds | | A pinch of turmeric powder | | A pinch of asafoetida | | 1 lrg Cooking apple, peeled, cored and chopped fine | | 1/2 tsp Chilli powder, (2 g) | | Salt to taste | | 2 tsp Soft light brown sugar, (10 g) |
| | HEAT the oil over medium heat and season with the mustard seeds. When they splutter, add the fenugreek seeds, turmeric powder and asafoetida 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. | | Serve with almost all snacks and starters. | | NOTES : A mouth-watering relish with a sweet and sour, slightly hot flavour. Cooking apples are first tossed in a few spices and cooked until they are almost pulpy. |
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