To make instant green apple pickle, firstly, wash, pat dry and chop apple into small cubes.

In a pan heat oil and splutter mustard seeds. Once the mustard seeds are spluttered, add fenugreek seeds and asafoetida.

Now, add garlic, curry leaves and green chilly. Fry until garlic is golden brown.

Next add all the spices, while keeping the flame low, to prevent spices from burning.

Finally, turn off the flame and add chopped apple. Mix everything well.

Let it cool completely before transferring into the bottle. Keep refrigerated to prevent spoiling.