Use large apples and prepare them quickly before the apples begin to darken.
Make sure you have all the other ingredients prepared before peeling the apples.
If you do not have asafoetida pieces use powder but increase the quantity by one tsp.
Use light sesame oil.
Do not use the dark toasted sesame oil that you get in Chinese or Japanese markets.
Granny Smith Goes To Heaven
Granny Smith apples grated – 12
Pink Lady Apples grated – 2
Thai Chillies – 12
Kosher Salt – 14 tsp
Light sesame oil – 1 cup
Canola Oil – 3 cups
Black mustard seed – 2 tsp
Fenugreek seeds roasted – 2 tsp
Dried Chili – 6
Ground turmeric – 4 tsp
Coarse chili powder – 12 tsp
Asafoetida powder – 1 tsp
Sugar or jaggery – 2 tbsp
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.
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.
Slice the Serrano or Thai Peppers lengthwise into inch long pieces
Heat the sesame oil in a large heavy bottom 6 quart sauté pan
Add mustard seeds and allow to spLutter for a few seconds
Add dried chilies broken into large pieces and stir
Add the turmeric and asafoetida. As soon as they are fried add the fenugreek powder and all the other dry ingredients and stir for 1 minute.
Add the cut ingredients and heat over a medium flame while stirring gently and frequently until the mix comes to a boil.
Add sugar and stir in.
Continue stirring constantly until the apple juice begins to thicken and the entire mixture gets to a jam like consistency.