Apple and Fennel Achaar

Ingredients: 

(Makes 1 large jar) 

• 6 Bramley cooking apples, cut into 1cm discs 
• 2 bulbs of fennel, shaved thinly  
• 3 tsp salt 
• 3 tsp ground turmeric  
• 6 tbsp rapeseed oil  
• 3 tbsp paanch phoran (Indian five spice blend), coarsely ground 
• 10 cloves 
• 1 tbsp chilli flakes  
• 3 tbsp finely grated ginger 
• 3 tbsp finely chopped garlic  
• 100g grated jaggery (natural sweetener) or soft brown sugar  
• 140g white wine vinegar  

 Directions 

1. Put apples into a gallon tub, mix in salt and turmeric and leave for 2 hours or overnight.
2. Whilst waiting for the apples, heat rapeseed oil in a frying pan and add spices. 
3. Once they are crackling, add the ginger and garlic. Fry until they are fragrant. 
4. Then sprinkle in sugar and vinegar.  Bring to a boil, then simmer for 5 – 10 minutes or until vinegar has reduced to a rich sauce.
5. Drain the excess water from the apples and add them to the pickling mix, along with the fennel and toss.
6. Take off the heat and leave to cool. Will keep in the fridge for up to a week.