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Apple Chutney

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


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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