Ginger Apple Relish (Pickle, Thokku)

Small apples tempt me as they sit in their meshed sack. I am drawn to their tangy yet sweet flavors. I sink my teeth into one and my daughter reaches out and says, I want that appool J I hand it over to her and grab a second one, absently washing it before crunch – the second apple meets its fate between my teeth. These were additive little Jazz apples. But their taste so perfectly lent themselves to the quickly forming idea in my head to make a pickle/relish call it what you will. I am quick to follow through with this instinct. I grab my grater, some ginger and I am on the highway to heaven J. I had kneaded some atta for chappaties that day and these would perfectly complement them and make for a complete(ly) satisfying dinner.

Ingredients

4 small jazz apples (grated with skin on) (discard core)

1 inch thick and long piece of ginger (peeled and grated)

5-6 Red Chilies (ground)

1tsp turmeric

4-5 tbsp of Sesame Oil

1 mustard seeds

¼ tsp hing (asafetida)

Salt

Preparation

Splutter mustard in 1 tbsp of oil along with hing

Add the ground chilies and turmeric to the oil

Add the grated ginger and apples

Add 3 tbsp of oil and turn well ensuring all of it is covered with the oil

Let it cook for about 3-5 minutes until you see that it is darkening to pickle color

With a mashed press and mush up the relish a bit

You can add one additional tbsp of oil before removing from flame if you plan to store

Not necessary if you use right away, which we did

Enjoy with chappatis as shown or with yogurt rice

Will also be great on a sandwich with some melted cheese :)

You will love the sweet, salty, spicy and predominantly tangy flavors of this one!