Makes: around a Cup of Apple Pickle.
Raw Tart Apple 1
Red Chile Powder 2 Tbsps
Mustard Seeds 1 tsp
Fenugreek Seeds Powder 1/8 tsp
Lemon Juice 1 tsp
Salt 1 Tbsp
Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and grate the apple on thicker side of the grater.
Grind mustard seeds into fine powder.
In a mixing bowl, add roasted fenugreek seeds powder, red chile powder and salt.
Mix thoroughly and add grated apple, mustard seeds powder and lemon juice.
Heat oil in a small pan, add all talimpu ingredients in order.
When chana dal changes color, remove from heat.
Let the oil cool to room temperature and add to above pickle bowl.
Give the pickle a good stir and store it in a tight jar.
Ready to use after a few minutes of standing time.
This apple pickle stays for few days if refrigerated.
Notes: Make sure to choose raw apple with less moisture.
Suggestions: If the apple pickle is not tart enough, add more lemon juice. You can also finely chop the apple.
Waiting for the right Signature