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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
Cover and simmer until the apple is tender (5-6 minutes), stirring
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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