In general, I don’t think I can live without spicy pickles. Pickles in summer. Pickles in winter. Honestly, no matter the weather, I always have a jar of pickle on my kitchen bench waiting to be devoured by a pickle addict (Ah, that’s me).
When it comes to pickle making, I don’t experiment very often. I’m usually happy with my classic favorites. But last week, the green apples in the fruit basket were actually begging for some attention. And that’s how this pickle idea came up. I’ve to tell you this – I was extremely pleased with the results. I even got rave reviews from my friends.
This green apple pickle features chopped granny smith apples preserved in a spicy chili-vinegar sauce. I’m pretty sure this it’s going to be your new favorite! First, heat oil in a deep pan. Add mustard seeds. Allow to pop.
Add ginger and garlic. Fry until they are lightly browned, and the raw smell disappears.
Add curry leaves. Fry for few seconds.
Now reduce the heat to low. Add all the dry spices – ground turmeric, ground fenugreek, red chilly powder and asafetida.
Mix well. Fry for few seconds.
Add white vinegar, enough water and salt. Increase the heat. Bring it to a boil. Reduce the heat, and simmer for 2-3 minutes. Check the seasoning. Remove from heat.
Pour the vinegar mixture into the green apples. Mix well. Leave it to cool. When ready, transfer pickle to sterilized jars.
Like this apple pickle? Then check out these pickle recipes: