Indian Fresh Apple Pickle

1. 1

   Wash apples, cut in quarters and core.

2. 2

   Slice into thick batons about 1/2-inch thick by 1 1/2 inches long, and place in medium bowl.

3. 3

   Add salt, cayenne and turmeric and mix well.

4. 4

   Warm 1 tablespoon sesame oil in a small skillet over medium heat.

5. 5

   When oil is hot, add mustard seeds and cook until they begin to pop, about 1 minute.

6. 6

   Turn off heat and stir in asafoetida, then add contents of skillet to bowl.

7. 7

   Add remaining sesame oil and lime juice and mix well.

8. 8

   Leave 15 minutes for flavor to infuse.

9. 9

   Store refrigerated up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.