Wash the rose apples thoroughly. Cut into halves, de-seed and set aside.

Heat oil in a pan and add mustard seeds. Once the seeds pop, add the fenugreek seeds and fry lightly until fragrant and the colour starts to change. (Make sure you don't over do this otherwise the pickle will turn too bitter. )

Add the rose apples next with some salt. Saute lightly until the colour starts to lighten and its cooked more than half way through (about 7-10 mins).

To this, add the chilly powder, hing, turmeric powder and the curry leaves and mix well, frying lightly for another 5 mins or so on low heat.

Store in a clean, dry jar and use after let all the flavours mingle for 2 days.