Crab Apple Anchar (Achar)

Spread the cut crab apples on a baking tray.

Dry the crab apples in the sun for 2 days, or in a 160–180°F (70–80°C) oven for 6–8 hours until moisture is removed.

Then 360 min of waiting

Heat the vegetable oil in a pan over very low heat.

Add the garlic, Scotch bonnet peppers, and anchar masala to the pan, stirring to combine.

Gently heat the mixture until it begins to sizzle and cook out the rawness, about 4 minutes.

Stir in the dried crab apples, mixing well so they absorb the spice-infused oil.

Sprinkle in the salt and stir to distribute evenly.

Cook gently over low heat, stirring frequently, until well combined, about 12 minutes.

Turn off the heat and pour in the mustard oil.

Stir thoroughly off the heat so every piece of crab apple is coated in mustard oil.

Allow the anchar to cool completely before transferring it to a clean glass jar.

Store in a cool, dry place and shake the jar every day or two, allowing it to cure before eating.

Then 5 min of waiting