GRANNY SMITH GOES TO HEAVEN!

A perfect recipe for apple thokku ( chutney or relish) South Indian style.

Ingredients

12 large Granny Smith Apples
2 large Fuji, Gala or Pink Lady Apples
12 fresh Serrano or Thai peppers
14 tsp sea salt or table salt
1 cup virgin raw sesame oil (light)
3 cups canola or vegetable oil
2 tsp mustard seeds
6 dried chilies
4 tsp turmeric powder
12 tsp coarse chili powder
1 tsp asafetida (lightly fried and ground)
3 tsp fenugreek seeds (toasted dark and ground)
2 tbsp white sugar


Ø Heat a small cast iron pan on the stove and dry roast the fenugreek seeds. Stir constantly until the seeds begin to splutter and spin and turn dark brown. Remove from heat when you see a light smoke and immediately transfer the roasted seeds to a cup. Allow them to cool and then grind them to a coarse powder using a mortar and pestle or a small electric grinder.
Ø Peel and core the apples and grate them coarsely using a hand-held grater or a Molinex grater. The coarser the shreds the more texture you will have in the final product.
Ø Slice the Serrano or Thai Peppers lengthwise into inch long pieces
Ø Heat the sesame oil in a large heavy bottom 6 quart sauté pan
Ø Add mustard seeds and allow to sputter for a few seconds
Ø Add dried chilies broken into large pieces and stir
Ø Add the turmeric and asafetida. As soon as they are fried add the fenugreek powder and all the other dry ingredients and stir for 1 minute.
Ø Add the cut ingredients and heat over a medium flame while stirring gently and frequently until the mix comes to a boil.
Ø Add sugar and stir in.
Ø Continue stirring constantly until the apple juice begins to thicken and the entire mixture gets to a jam like consistency.
Ø Remove from heat and allow it to cool uncovered.
Ø Spoon into canning bottles.
Ø Refrigerate
Ø Send a jar or two to Shankar


HINTS
ü Use large apples and prepare them quickly before the apples begin to darken.
ü Make sure you have all the other ingredients prepared before peeling the apples.
ü If you do not have asafetida pieces use powder but increase the quantity by one tsp.
ü Use light sesame oil.
ü Do not use the dark toasted sesame oil that you get in Chinese or Japanese markets.