Makes a generous 2 cups
1/2 teaspoon nigella seed (also called kalonji or black onion seed)
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed
2 crisp green apples, such as Granny Smith
Grated zest and juice of 1 lemon
Generous pinch sugar, or as needed
Pinch sea salt, or as needed
11/4 cups plain, low-fat Greek-style yogurt
2 tablespoons coarsely chopped mint
1. Lightly toast the nigella, cumin, and fennel seed in a heavy-bottomed skillet over gentle heat for a few minutes, until they are fragrant and turning a light golden brown. Remove from the heat, and let them cool slightly.
2. Grate the flesh of the apples on a Microplane or cheese grater, making sure you don't get into the core; transfer to a mixing bowl. Add the lemon zest, and squeeze the lemon juice over the apple, giving the mixture a stir so the fruit is coated. Add the sugar and salt before stirring in the yogurt and mint.
3. Roughly crush the toasted spices in a mortar and pestle (or use a dedicated spice grinder), then add to the relish. Taste, and add salt and/or sugar, as needed. Serve right away, or transfer to an airtight container, and refrigerate for up to 3 days.
Note: The relish can be refrigerated in an airtight container for up to 3 days. (The relish may be slightly more watery by the third day; you can add a bit more freshly grated apple.)
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