| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Mridula’s, Indian, Kitchen |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Cooking oil |
| 1/2 |
ts |
Black mustard seeds |
| 1/4 |
ts |
Fenugreek seeds |
| 1/4 |
ts |
Ground turmeric |
| 1 |
pn |
Asafoetida |
| 2 |
lg |
Cooking apples; peeled and finely |
|
|
; chopped |
| 1/2 |
ts |
Chilli powder |
| 1 1/2 |
ts |
Salt or to taste |
| 3 |
tb |
Soft light brown sugar |
INSTRUCTIONS
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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