My 101st recipe, “Instant Green Apple Pickle”, a quick and delicious side. After posting a series of Indian desserts over the last few days, I decided that today has to be something savory, very simple to make and yet extremely delicious. I can think of only one thing matching all those criteria. My favorite Mango Pickle. I absolutely love to have a spicy mango pickle along with my curd rice.
But RK doesn’t always buy into that idea. He makes sure that I dont eat too much of the mango pickle, since he considers them unhealthy with a lot of salt and spice. But no need to press the panic button yet, I just know what needs to be done. I have a very easy fix to that problem. My mom used to make an instant pickle with mangoes.
I knew that the instant pickle was very easy to make and unlike the store bought pickles, I could easily control how much spice and oil gets added to it. So, I chose to borrow her pickle recipe, and then wanted to turn it even more healthier. Hence, I replaced the mangoes with the lovely tart Grany Smith apples and now I get to enjoy a lovely healthy pickle without any guilt of too much salt or spice 😉
Instant Green Apple Pickle
Learn how to make an Indian Style Instant Green Apple Pickle. Loaded with mustard seeds, fenugreek and perfectly spiced to pair with rice.
- Grany Smith (Green) Apple - 1 Medium
- Salt - 1/2 tsp (adjust as needed)
- Sesame Oil - 1 Tbsp
- Mustard Seeds - 1/4 tsp
- Asafoetida - 1 Large pinch
- Curry Leaves - 1 Sprig
- Turmeric Powder - 1 Small pinch
- Fenugreek Powder - 1 Large pinch
- Red Chilli Powder - 1/2 tsp (adjust as needed)
- First wash and cut the apple into length wise pieces as shown. Add the salt to the chopped apple, mix well and keep aside for 15 mins.
- Heat a pan with oil, add mustard and once it splutters add the asafoetida and curry leaves.Wait for 5 secs and turn off the flame.
- Add the turmeric powder, fenugreek powder, red chilli powder and fry them in the oil for a few secs.
- Add the chopped apple and mix everything well together. Let it come to room temperature in the same pan, so that the apples get a chance to absorb the flavors.
- Enjoy with curd rice or dosa, etc.
- Turn off the flame before adding the powders, else they might burn and turn bitter.
- For fenugreek powder, you will have to dry roast fenugreek seeds in medium heat. Do not let them turn brown, they will taste bitter. Let them come to room temperature. Then grind them in a dry grinder/mixie to a fine powder.
- Adjust salt and chilli powder quantity as per your taste.
- A nicely tart apple lends the best flavor to this pickle.