Heat the oil over medium heat and fry the mustard seeds until they pop. Add the fenugreek, turmeric and asafoetida and immediately follow with the apples. Stir and mix thoroughly. Add the chilli powder, salt and sugar, stir and cook until the apple starts secreting juice. Cover and simmer until the apple is tender (5-6 minutes), stirring frequently. Allow the chutney to cool and store in a moisture free air tight or screw top jar. It can then be stored in the refrigerator for 4-6 weeks. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (68g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 133 (44%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 3527mg||122 %|
|Potassium 127.3mg||3 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 42.4g|
|Protein 0.9g||1 %|
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Calories per serving: 300
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