Green Apple Pickle

Green Apple pickle is a simple, flavourful pickle that tastes almost similar to kadumanga achar (instant raw mango pickle) but with a sweet tinge along with sour flavours. This pickle can be made instantly and can be used from day 1. The green apple have a hard green skin and a sour sweet flavour than the red apples, the flesh is hard, crisp and juicier which makes them a right choice for making pickles. These apples are extremely acidic, but the taste is refreshing. I have not used any preservatives in this pickle as these apples are sour and have added lemon juice instead of vinegar. As I have added lemon juice only for preservation and so refrigeration is a must. I generally thaw a little amount as needed and use, which works fine. Do give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 300-350 g pickle

Ingredients 

green apples 3

hot chilly powder 1 tsp

salt 3/4 tsp

ginger chopped 2 tbsp

garlic chopped 2 tbsp or 10 cloves

curry leaves 2 sprigs

lemon 2, squeezed or 1/4 cup juice

kashmiri chilly powder 2 tbsp

turmeric powder 1/2 tsp

uluva podi(roasted fenugreek powder) 1/3 tsp

asafoetida powder (kayam podi) 1/3 tsp

salt 1/2 tsp

gingelly oil (nallenna) 3 tbsp

mustard seeds 1 tsp

water 1/4 cup

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Method

• Wash and wipe the apple very clean to remove any dirt or wax. Cut the apples in bite size pieces. Add 3/4 tsp salt and 1 tsp hot chilli powder. Mix well and keep for 20–30 minutes.
• Heat oil in a pan and add mustard seeds. Splutter mustard seeds and then add chopped ginger and garlic. Add in curry leaves and sauté until light crisp.
• Add the spice powders on low flame. Add in 1/4 cup water and boil the spices until the water is absorbed and oil separates to the masala. Add salt.
• Slide in the cut green apples along with the water. Combine well with the spices and cook for 1-2 minutes. Switch off flame and add the 1/4 cup squeezed lemon juice. Mix well.
• Cool completely and store in airtight glass containers.

NOTES

* You can use vinegar 1/4 cup too instead of lemon juice, which personally doesn't suit me much.

* I refrigerate the pickle and store, as I have used lemon juice only. If using vinegar, can leave outside.

* I have used two lemon, which yields 1/4 cup juice or 4tbsp.