First, take 2 pieces of elephant apple. Cut them into pieces and then clean them perfectly. Then, take a pan and add 2 cups of water, 1 tsp salt, and 1/4th tsp turmeric powder. Boil it for 5 to 7 mins under high flame.

Now, take a frying pan and dry roast 3 pieces of dry red chilis, 1 tsp cumin seeds, 1 tsp fennel seeds, and 1 tsp coriander seeds on medium flame. Dry roast them until they emit a nice aroma and change color.

Leave the spices to cool, and then coarsely grind them.

Meanwhile, strain the elephant apples.

Now, take each of the apple pieces and grind them with a stone pestle. Make sure to do this for all the apple pieces.

Then, take a frying pan and add ½ cup of mustard oil. Let it heat for a couple of minutes. Then, add 1 tsp panch foron, 1 dry red chili, and 2 bay leaves. Sauté them for 30 to 40 secs.

Add the apple pieces into it and stir for 1 min.

Add 1 tbsp mustard paste made with 1 tsp yellow mustard seeds, 1 tsp black mustard seeds, and 1 tbsp white vinegar. Stir everything for 1½ min to 2 mins. (Pro tip: Vinegar enhances the taste and extends the shelf life of the pickle. It also maintains the color.)

Now, add 1 tsp Kashmiri red chili powder, 1/4th tsp turmeric powder, and ½ tsp salt into it. Mix everything nicely for 1 min.

Add ½ cup jaggery into the mixture. Stir it for 2 to 3 mins.

Add 2 tbsp white vinegar. Stir it continuously until it thickens. (Pro tip: Vinegar extends the shelf life of the pickle. It also maintains the color.)

After 3 mins, the elephant apple pickle is almost ready.

Add 1 tsp red food color and mix it nicely.

Sprinkle some spice mix on the pickle, and your elephant apple pickle is ready.