Preparation / Directions:
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.
Time required: 10 minutes plus cooling time
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 chile 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.
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