Indian Fresh Apple Pickle

• 4 sweet-tart apples, such as Braeburn or Mutsu, unpeeled (may substitute Granny Smith)
• 1 teaspoon salt
• 1/2 teaspoon cayenne or other hot red chile powder
• 1/2 teaspoon turmeric
• 3 tablespoons natural sesame oil (untoasted) or neutral vegetable oil
• 2 teaspoons black mustard seed
• 1/2 teaspoon asafoetida (hing) powder, available in specialty stores or online
• Juice of 1 large lime

1. Wash apples, cut in quarters and core.
2. Slice into thick batons about 1/2-inch thick by 1 1/2 inches long, and place in medium bowl.
3. Add salt, cayenne and turmeric and mix well.
4. Warm 1 tablespoon sesame oil in a small skillet over medium heat.
5. When oil is hot, add mustard seeds and cook until they begin to pop, about 1 minute.
6. Turn off heat and stir in asafoetida, then add contents of skillet to bowl.
7. Add remaining sesame oil and lime juice and mix well.
8. Leave 15 minutes for flavor to infuse.
9. Store refrigerated up to 3 days.

sweettart apples, salt, cayenne, turmeric, natural sesame oil, black mustard, asafoetida, lime

Taken from cooking.nytimes.com/recipes/1015226 (may not work)