An apple a day keeps the doctor away! We’ve all heard this many times, but do we really eat an apple everyday? Not really, right? So, how about making something with it that can be consumed everyday in our meals? Don’t worry, I’m not talking about desserts that will further add calories to our intake, rather something that can help burn those calories with the hot spices added to it. Green Apple Pickle! You must be thinking “Oh god, how would it taste?”, right? It tastes fabulous! Yes, believe me, if you’re a fan of Indian pickles, I’m sure you would add this one to your favorite pickles list. It is tangy, spicy and mildly sweet. It is very similar to a mango pickle in its appearance but tastes totally different, in fact I would say it tastes unique. It’s very easy to make and the best part is you can make this pickle at any time of the year as green apples are mostly available all year round. It doesn’t require a lot of oil unlike other pickles, and as green apple emits lots of moisture/juice, we don’t need to add much oil except for tempering. So, what are you waiting for? Go grab a green apple and try your hands on this piquant pickle! I’m sure you’ll love it!
Click here for the recipes of other Chutneys & Pickles on my blog!
Green Apple Pickle Recipe:
Wash and pat dry the green apple with a tissue paper. Whenever we make pickles, we should make sure there is no moisture left on the vegetables or fruits we use. Otherwise, there’s a big chance of spoiling the pickle. Cut the apple in the middle and remove the seeds. Chop the green apple finely. Place the cut pieces into a wide bowl.
Add turmeric powder, red chili powder, roasted and powdered fenugreek and salt. For pickles, we always use powdered mustard or fenugreek or sometimes both together. For this pickle I used only powdered fenugreek. For 1 apple, I used 2 1/2 table spoons red chili powder, 1 table spoon salt, 1tsp methi powder and 1/4 tsp of turmeric powder.
Combine all of them well with a ladle, to coat the spices evenly onto the chopped apples. Heat oil in a tempering pan, add mustard seeds, 4-5 fenugreek seeds, 2-3 dry red chilies and a pinch of asafoetida (hing). Add this tempering to the pickle while the oil is still hot. Leave it for 5-6 hours for the spices to settle in and then serve. Transfer it into a dry bottle or an airtight container and store in the refrigerator for later use. It will easily last a week to 10 days. Use a clean, moisture free spoon to remove the pickle from the bottle to avoid getting it spoilt. Enjoy the spicy and tasty green apple pickle!
Click here to see the recipes of other dishes on my blog!
