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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Roark Estate in Grand Prairie, Texas in 1984.

The longer this sits the better.

Ingredients Edit

  • ¼ pint vegetable oil
  • 2 tablespoons finely chopped fresh ginger
  • 1 head of garlic peeled and finely chopped
  • 2 tablespoons white mustard seeds
  • 1 teaspoon fenugreek seeds soaked in hot water drained
  • ½ teaspoon whole black peppercorns
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon turmeric
  • 8 ounces cider vinegar
  • 2 pounds cooking apples peeled and chopped small
  • 12 habaneros finely chopped
  • 4 ounces sugar
  • 1 tablespoon salt

Directions Edit

  1. Heat oil in pan and gently fry the garlic and ginger until it starts to color then add remaining spices and cook for another three minutes.
  2. Add vinegar, apples, habaneros, sugar and salt then simmer for 2 hours.
  3. Put into hot sterilized jars and seal at once with vinegar proof lids.

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