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1 1/2 ts Oil; (7 ml)
1/4 ts Mustard seeds; (1 g)
A pinch of fenugreek seeds
A pinch of turmeric powder
A pinch of asafoetida
1 lg Cooking apple; peeled, cored and chopped fine
1/2 ts Chilli powder; (2 g)
Salt to taste
2 ts 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,
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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