Skin and core apples. Cut into thin slices or use applesauce.
Mix the ground spices with a teaspoon of water to make a paste.
Saute mustard seed and cumin seed in ghee until mustard seeds begin to pop.
Then add spice paste.
As the spices begin to brown, add applesauce, sugar, chili, and a ¼c water.
Bring to a boil. Lower heat to simmer and cook until soft, or about twenty minutes.
