1.5tspSesame oil( or any oil used for cooking at high heat)
1/2tspmustard seeds
1/2tspfenugreek seeds
1pinchAsafoetida(hing)
10curry leaves
Instructions
Wash core and slice the apples thinly. Now cut them into small bits.
Add these into a mixing bowl and add the salt, cayenne and paprika
Mix well and set aside
In a small pan add the oil and when the oil heats up add the mustard seeds.
As the mustard splutters aff the rest of the ingredients to the tempering and saute till the curry leaves are crispy
Add this tempering to the prepared apple and toss well.
Taste test the pickle and adjust the salt levels.
Wait for 20 minutes and you can use the pickle
To store use clean dry bottles and refrigerate. When needed remove using a clean dry spoon.
Notes
The cayanne adds the heat and the paprika the red colour. So vary the amounts based on your taste buds and spice levels. You can also use the serrano pepper powder or the Indian red chilli powder to make it up to your heat levels.