Instant Green Apple PickleVeg

1

Wash the green apples thoroughly and pat them completely dry.

2

Chop the apples into small, thin pieces.

3

Place the chopped apples in a bowl, add salt and apple cider vinegar, and mix well to coat. Let the mixture rest for 10 to 15 minutes.

4

Heat a pan over medium heat and add sesame oil.

5

Once the oil is hot, add mustard seeds and allow them to splutter.

6

Stir in finely chopped ginger and garlic, sautéing until they turn a light brown color.

7

Reduce the flame to low or turn it off entirely to prevent the spices from burning.

8

Add turmeric powder, roasted fenugreek powder, asafoetida, and red chili powder, stirring briefly to roast them in the residual heat.

9

Add the marinated green apples to the pan and mix thoroughly.

10

Increase the heat to medium and cook the mixture for 2 to 3 minutes.

11

Adjust seasoning by adding more salt if needed and sprinkle in some chili flakes. Mix everything well.

12

Turn off the heat. Transfer the pickle to a glass container (avoid steel to prevent reactions with the vinegar).

13

Allow the pickle to cool completely before storing it in a clean, dry glass jar. The pickle will stay fresh for up to 3 months when stored in the refrigerator