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Apple Pickle

Apple Pickle


Honeycrisp Apple Variety from the Washington Apples Collection – ¾ – chopped to small pieces.

Til oil – a few scoops.

Mustard seeds – 1 teaspoon.

Fenugreek seeds – 1 teaspoon.

Flax seeds – ½ teaspoon.

Asafoetida – ¼ teaspoon.

Turmeric – ½ teaspoon.

Bedekar Pickle Masala – 4 teaspoons.

Salt – to taste.

Method: Heat a kadhai and add 1 scoop til oil to it. Let it heat up. Add mustard seeds, fenugreek seeds, flax seeds, asafetida and turmeric. Mix till done. Add Bedekar Pickle Masala to the mixture. After mixing it into the contents of the kadhai, add the chopped apple pieces. Oil should cover the mixture in the kadhai. If the oil does not cover it, add 1 – 1 ½ scoops of oil to the contents and heat. Add salt to taste. Cover the kadhai and switch off the stove. Leave the kadhai on the stove for 5 more minutes. Then it is ready to serve.

About Gayatri T Rao

A double post-graduate (MSc. - Botany and MA - English Literature) Gayatri T Rao is a Senior Multimedia Journalist with vast experience in writing on varied topics.

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