Khuchla

Ingredients

• • 2 kg green apples

  • 1/2 tsp turmeric powder

  • 3 plump cloves of garlic

  • 1/2 tsp cumin seeds

  • 1/3 cup oil

  • 1 stalk of curry leaf, leaves picked, washed and dried

  • 1/2 tsp black mustard seeds

  • Salt

  • Dried chilli flakes or chilli powder

  • Sugar to taste

Method

• 1. Peel, core and grate the apples. To prevent the apples from going brown, have a large bowl of water with a squeeze of lemon or lime juice and put the apples in the water as you peel and core them.

  2. Sprinkle the turmeric over the grated apple and stir gently so that the turmeric is mixed into the apple.

  3. Spread on a large tray or plate and put outside in the sun to dry. Some metals react with acidic food so if you're using a metal tray, you may want to cover it with some foil.

  4. Keep an eye on the drying and stir the apples so that the apple dries evenly - about once every 1-2 hours. The drying time will depend on how hot it is and can be anywhere between 4 to 8 hours on a fine hot day. You can dry it over two days, but don't over dry the apple to the leathery stage, it should still be tacky but without excess moisture. Transfer to a large bowl (to make mixing easier).

  5. Heat oil and add mustard seeds. As the mustard seeds start to pop, add the curry leaves and remove from heat.

  6. Grind the cumin seeds and garlic to a paste (adding a bit of salt helps with the grinding).

  7. Add the cumin garlic paste to the now cooled (slightly warm is ok) oil and mix well to combine.

  8. Add to the apple together with salt, sugar and chilli. How much will depend on the apples and your personal taste but start with about a teaspoon each of salt and chilli and about a tablespoon of sugar. Mix well to combine. Taste and adjust seasoning.

  9. Spoon into a sterilised jar and keep refrigerated. Should keep for 1-2 months (probably longer, but never lasts longer for me to test it will keep).

Notes

• 1. If, after mixing all the ingredients together, you think that the apple looks a bit too moist (and not from the oil), leave the khuchla in the bowl overnight and out it out in the sun for a few hours the next day - don't forget to stir a couple of times while it's out in the sun. Allow the khuchla to cool down before you bottle it (it can get hot from the sun).

  2. Waiting a day before bottling allows the flavours time to develop and you can do a final taste and adjust the seasoning if needed.

  3. Depending on the apples, you may not need to add any sugar.