Apple Pickle

 

Apple - 3 
Kashmiri red chili powder - 3 tbsp
Garlic - 5 cloves (Sliced)
Fenugreek seeds - 1/2 tsp
Asafoetida powder - 2 pinch
Salt (to taste)
Oil - 1 tbsp.

1.Chop the apples into small pieces.

2.Heat oil in a pan and put mustard seeds, fenugreek seeds and curry leaves and when it splutters, add sliced garlic.

3. Reduce the flame to low and add red chili powder (Do not allow the red chili powder to get burnt) and toast till its raw smell disappears.

4.Now add the chopped apple pieces and stir gently making sure that each of the chopped apple pieces have got a nice coating of the red chili powder. Check for salt.

5. To this mixture add asafoetida,  cook for 2 minutes stirring well.

Note : If you want add chili powder directly to the apple pieces and saute it in the pan. Since no preservatives are added, this must be stored in an airtight container and refrigerated. This will be best if consumed within two to three weeks.