When I read about Nithu Bala’s event and that the main ingredient to be used is fruit, the first thing that came to my mind is apple pickle. It was my cousin Biji who told me that we could pickle apples too. Being a pickle lover, I bought green apples and tried it. To tell you the truth, it wasn’t that good when I tasted it immediately after preparing it. That disappointed me..but amazingly after a few hours or so, after the pickle had cooled up, hesitantly I tried it again! Voila, my effort didn’t go unrewarded. The pickle had turned out good! It tasted sweet, tangy……..To add a twist to the apple pickle, I took a little pickle in a bowl and added sour yoghurt to it, as my mother used to do with kaduku mango pickle. So that makes it two recipes :). Try it and I am sure you will enjoy it too.
- Green Apple – 1 chopped (Sour green apples are best for this pickle)
- Kashmiri chilli powder – 2 – 3 tsp
- Fenugreek powder / uluva podi – 1/4 tsp
- Hing/Asafoetida – 2 pinches
- Vinegar – 1 – 2 tsp
- Salt – To taste
- Mustard seeds – 1/2 tsp
- Dry red chillies – 1
- Gingelly/Sesame oil – 2 – 3 tsp
1. Combine the chopped green apple with chilli powder, fenugreek powder, hing and salt. Keep it aside for a few hours.
2. In a pan add gingelly oil and splutter the mustard seeds. Add dry red chilies and then the chopped green apple. Mix well and switch off. I added 2 tsp of vinegar for extra sourness.
3. You could add around 2 tbsp yoghurt to 3 – 4 tbsp of this pickle for an extra taste but consume it within 2-3 days. Add extra salt if needed.
Sending this recipe to Nithubala’s event.