Green Apple and Pomegranate Pachadi

My cousin's wife from Muscat, Oman came to visit my family and I and made this for us. This is her creation. It is an unique combination for pachadi, but I like the tart/hot mixture. Whenever pomegranate is available, I like to make this.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 1 -1 1⁄2 cup  fresh pomegranate seeds
• 2  cups  diced granny smith apples (I leave the skin on)
• 1⁄2 cup red onion, thinly sliced
• 2 -3  cloves garlic, minced
• 4 -5  green chilies, split (depends on how hot you want it)
• 5  cups plain yogurt
• 1  inch  fresh gingerroot, finely chopped
• 2  teaspoons mustard seeds (divided)
•  salt, to taste
•  chopped fresh cilantro, for garnish
• 1  tablespoon  oil, for sauteeing

Directions

1. Saute red onions, ginger, garlic and green chillies in a saucepan with oil.
2. Add salt for seasoning; then add 1 teaspoon mustard seed.
3. Mix again.
4. Place in another bowl and reserve.
5. Take the yogurt, place into a large bowl and whip well.
6. Grind remaining 1 teaspoon mustard seed with a mortar and pestle and add to yogurt.
7. Add the sauteed onion mixture to the yogurt.
8. Saute the apples in the same saucepan until softened (I generally do not add more oil.).
9. Add the apples to the yogurt mixture along with the pomegranate seeds.
10. Mix well and season with salt to taste; garnish with freshly chopped cilantro.
11. Mix well and refrigerate until chilled.