1 kg cooking apples
 tablespoon salt
2 tablespoons vegetable oil
 tablespoon brown mustard seeds
2 large cloves garlic, crushed
 tablespoon grated fresh ginger
½ teaspoons ground cumin
 teaspoon turmeric
½-1 teaspoon coarsely ground black pepper
½ cups white wine vinegar
½ cups brown sugar
Grated rind and juice of 1 lemon
½-1 teaspoon cayenne pepper


Peel, core and slice or chop apples into small pieces.

Place in a bowl with salt, stir and leave to stand for an hour. Drain away any liquid.

Heat oil in saucepan and add mustard seeds, garlic and fresh ginger and fry gently for a couple of minutes, stirring.

Add cumin, turmeric and pepper and cook for a few more seconds or until aromatic, then add apples with the vinegar, sugar, lemon rind and juice and cayenne pepper.

Simmer over a slow heat for about 30 minutes, stirring occasionally.

The mixture should be fairly thick.

Leave to cool.

Bottle in dry, sterilised jars and seal.



Cooking,Cooking tips,apple chatni,