Spicy apple pickle

I am very partial to pickles and chutneys, and this year, when I was making khuchla, I had some apples left over so decided to experiment making an Indian style pickle, similar to a mango pickle. The result? Yum, yum, yum. This has now become one of my favourite pickles. Can't wait for summer to make some more. I've kept this my first batch in the fridge, but I think if the apple is dried well and there's a thin layer of oil on the surface, the pickle should keep at room temperature for several months like most other pickles. Will try this with the next batch.

Ingredients

• • 1.5 kg green granny smith apples

  • 1 tsp salt, or to taste

  • 1 level tsp turmeric powder

  • 1 heaped tsp fennel seeds

  • 2 tsp cumin seeds

  • 2 tsp fenugreek seeds

  • Chilli powder to taste

  • 1/2 tsp mustard seeds

  • Oil

Method

• 1. Wash, dry and core the apples. Cut each apple into eight pieces.

  2. Toss the apple pieces with salt and turmeric and spread on a tray.

  3. Put the tray out in the sun for several hours to dry the apples.

  4. Dry roast the fennel and cumin seeds and crush coarsely.

  5. Mix the ground spice, fenugreek seeds and chilli powder into the dried apples.

  6. Heat about 1/4 cup oil and add mustard seeds. Remove from heat as they start popping and set aside to cool.

  7. Once the oil as cooled, add to the apple mixture and stir well so that all the apple pieces are well coated with the spice mixture.

  8. Put into a sterilised jar and set aside for a week for the pickle to mature.