Instant Green Apple Pickle
A spicy Kerala-style condiment of granny smith apples preserved in spices, vinegar and oil.
Ingredients
- 2 nos. Green Apples
- 2 tsp Salt (Adjust to taste)
- 4 tbsp Oil Sesame / Canola / Vegetable
- 1½ tsp Mustard Seeds
- 1 large sprig Curry Leaves
- 5 tsp Red Chilli Powder
- ½ tsp Fenugreek Powder
- 1/4 tsp Turmeric (optional)
- ½ tsp Asafoetida (Kaayam / Hing) Powder
- 2 tbsp Vinegar (Adjust to taste)
Instructions
- Clean and core apples. Then, dice them into bite-sized cubes.
- Add salt to the apples as soon as possible to prevent browning. Keep aside for some time (less than 5 minutes).
- Heat oil in a pan / kadai and throw in mustard seeds.
- When the mustard seeds splutter, add curry leaves. Sauté till the leaves are fried but not burnt.
- Remove the kadai from flame / heat.
- Add the spice powders and stir vigorously for 5 seconds.
- Toss in the diced apples and mix well to coat the apple pieces in the spice mixture.
- Add vinegar. Taste and add salt, if required.
- After the pickle cools down, transfer it to a dry and airtight jar.
Notes
- For fiery red pickle, skip adding turmeric powder.
- Take care to not add even a drop of water.
- If you generally eat apples without peeling the skin off, you can leave the skin on for the pickle as well. I usually peel the skin off because the apples I buy are mostly not organic and many a times have a waxy coating.
- You can substitute green apple with green mango.
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