In the middle of the winter if you crave for the Kerala raw mango pickle, you know you are kind of lost…wait, you still have a choice.
I love the summer mangoes in India, the tree in my parent’s house has always been benevolent when it comes to my arrival. If not, the neighbours’ have been. There was always, mango thokku (grated mango pickle) mango jam, and varied curries with mango and vegetables always for every meal. I seriously cannot get away from the mango craze as it is a big part of Kerala in me as much as is the Plantain chips.
Now all these memories and the knowledge that the pickles and jams will have to wait as I can find any of those juicy treats just increases the salivation to a 100 fold.
I really need to do something about the taste craving right now…
Wondering what I am up to next?
I am planning to harp on one of the ideas of cooking with tart apples to form an instant swap for the mangoes.
Here is the original Kerala style instant Mango Pickle
Granny smith apple
It is interesting how some produce becomes close yo your heart due to the little bits of info it carries along with it. The same happens to me with granny smith apples. These bright green apple cultivars are a top variety of Australian apples. The British Australian Orchardist, Maria Ann Smith, was the one to grow and propagate this variety and selling seedling till the end of her life on her orchard from an accidental growth. These apples are the best for baking and salads have had high acidity levels which helps through it.
I feel like Isssac Newton now..only that the apple dint fall on my head!!! But I sure have a brilliant recipe to stop my mango craving.
Here is a little tip from my Uncle
When it comes to chopping the mangoes or apples for the instant pickle, I remember the advice an uncle of mine (foodie to the core) gave me a long while ago. He asked me to keep the chop even and thin and long so the pickling is even and the skin to hold it together, will not fall apart gooey on the next day. Since the apples are a bit more tender than the mangoes, I am trying out this advice as I cut them. The recipe does taste a lot like a pickle made with Thotthapuri mangoes, slightly sweet and a fair bit tart. The mix of cayenne and paprika brought about the perfect colour and heat. The recipe stayed well for a couple of days in the refrigerator and then we decided to swap it for salsa..so it just vanished.
To serve, pair this recipe with any mild dal curry and rice, Mujaddara, Peas and lemon rice, Bargara rice or roti or even a batch of chips. So what are we waiting for bring on the heat… I am off to make the next batch.
See you soon with more recipes.
Green apple pickle
Instant pickle in Kerala Mango style
- 4 medium green apple
- 2 tsp cayanne pepper ( or Indian chilli powder)
- 1 tsp paprika ( or kashmiri chilli powder)
- Rock salt or any crystalline salt
for the tempering
- 1.5 tsp Sesame oil ( or any oil used for cooking at high heat)
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 pinch Asafoetida (hing)
- 10 curry leaves
- Wash core and slice the apples thinly. Now cut them into small bits.
- Add these into a mixing bowl and add the salt, cayenne and paprika
- Mix well and set aside
- In a small pan add the oil and when the oil heats up add the mustard seeds.
- As the mustard splutters aff the rest of the ingredients to the tempering and saute till the curry leaves are crispy
- Add this tempering to the prepared apple and toss well. Taste test the pickle and adjust the salt levels.
- Wait for 20 minutes and you can use the pickle
- To store use clean dry bottles and refrigerate. When needed remove using a clean dry spoon.
The cayanne adds the heat and the paprika the red colour. So vary the amounts based on your taste buds.
Calories: 74kcalCarbohydrates: 15gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 610mgPotassium: 136mgFiber: 3gSugar: 11g
Tried this recipe?Let us know how it was!