| 1 tbl Cooking oil | | 12 tsp Black mustard seeds | | 1/4 tsp Fenugreek seeds | | 1/4 tsp Ground turmeric | | 1 pch Asafoetida | | 2 lrg Cooking apples, peeled and finely chopped | | 1/2 tsp Chilli powder | | 1 1/2 tsp Salt or to taste | | 3 tbl Soft light brown sugar |
| | Heat the oil over medium heat and fry the mustard seeds until they pop. | | Add the fenugreek , turmeric 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 secreting juice. | | Cover and simmer until the apple is tender (5-6 minutes), stirring frequently. | | Allow the chutney to cool and store in a moisture free air tight or screw top jar. It can then be stored in the refrigerator for 4-6 weeks. |
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