Apple Pickle

MAKE THIS PICKLE IN ADVANCE, AS THE SPICES NEED TO INFUSE AND SETTLE. THE TOASTED SPICES MAKE A REAL DIFFERENCE TO THIS TART APPLE CONDIMENT. EAT ALONGSIDE CHEESE, BREADS AND PLAIN PARANTHA.

SERVES 4–6 | PREPARATION TIME: 30 MINUTES | STANDING TIME: 1½ HOURS

FRESH

260g sour cooking apples, cored and thinly sliced

1 red chilli, slit lengthways down the middle

7–8 fresh curry leaves

6–8 whole garlic cloves

SPICES

1 teaspoon fennel seeds

2 teaspoons mustard seeds

1 tablespoon chilli powder

½ teaspoon ground turmeric

½ teaspoon fenugreek seeds

PANTRY/LARDER

3 teaspoons soft brown sugar

2 teaspoons salt, or to taste

2–3 tablespoons oil

4 tablespoons white wine vinegar

1. Heat a non-stick frying pan over a low heat. Add the fennel and mustard seeds and toast and toss for about 40–60 seconds. Cool and grind to a powder using a mortar and pestle. Set aside.

2. In a large bowl, mix together the apples, chilli powder, turmeric, sugar and salt to taste, making sure the apples are well coated. Leave to stand for 10 minutes.

3. Heat the oil in a heavy-based frying pan or wok over a low–medium heat. Add the red chilli, garlic, curry leaves and fenugreek seeds and fry gently for 30–40 seconds.

4. Stir in the mustard and fennel powder and keep mixing and frying for 1 minute.

5. Stir in the apples and vinegar, making sure they are all well coated, and cook for a further 5 minutes.

6. Remove the pan from the heat, cover with a lid and leave to rest for 1–1 ½ hours. Once cooled completely, transfer to a sterilised jar with a tight-fitting lid and refrigerate for 3–5 weeks.

NOTE: Give the apples a good rub with a clean tea towel before adding them to the pan, as there should be no moisture.