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.
- 1 cup oil, preferably gingelly oil
- 3 tbsp mustard seeds
- 15 garlic cloves, thinly sliced
- 4 cm piece fresh ginger, thinly sliced
- 2 sprigs curry leaves
- ½ tsp ground turmeric
- ¾ tsp ground fenugreek
- 4 tbsp Kashmiri chilly powder, or regular chilly powder
- A pinch of asafetida
- 2-4 tbsp white vinegar
- 3 medium sized green apples, chopped, or thinly sliced
- Salt to taste
- Place chopped green apples in a large bowl. Set aside. Heat oil in a deep pan over medium-high heat. Splutter mustard seeds. Add ginger and garlic. Saute, stirring occasionally, until fragrant. Add curry leaves. Saute for few seconds.
- Reduce the heat to low. Add ground turmeric, ground fenugreek, red chilly powder and asafetida. Saute for few seconds. Add vinegar, salt and enough water. Increase the heat, and bring to a boil. Simmer for 2-3 minutes. Remove from heat. Pour the vinegar mixture into the bowl of green apples. Mix well. Once cooled, transfer it to a sterilized container.
Like this apple pickle? Then check out these pickle recipes: