In the middle of the winter if you crave the Kerala raw mango pickle, you know you are kind of lost…wait, you still have a choice. Lip smackingly good, tantalizing green apple pickle.
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 that I adore munching on.
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. So am up to making it up with Green granny smith apples based on the original Kerala style instant Mango Pickle.
Granny smith apples
It is interesting how some produce becomes close to 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 sell seedling till the end of her life on her orchard from an accidental growth ( Source) These apples are the best for baking and salads have had high acidity levels. This acidity level is therefore perfect to match up with the lesser tart mango varieties like the Thothapuri from India or the Blue Thai mangoes.
Therefore most Indian recipes, recreated with the Granny smith apples therefor have been of phenomenal success including this pickle. Though not a complex recipe, the pickle is a delicious one to try with just a handful of ingredients that tastes wonderful.
Here is an expert tip from my Uncle for this instant green apple pickle.
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. So here it is with the step by step instructions.
Green apple pickle
Instant pickle in Kerala Mango style
Ingredients
Main ingredient
- 4 medium green apple
for pickling
- 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
Instructions
- 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.
Notes
The cayanne adds the heat and the paprika the red colour. So vary the amounts based on your taste buds and spice levels. You can also use the serrano pepper powder or the Indian red chilli powder to make it up to your heat levels.
Nutrition
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!
Serving Ideas for this Green apple pickle.
I feel like Issac Newton now..only that the apple didn’t fall on my head!!! I still have a brilliant all season alternative for Instant Mango pickle. there are a few different ways you can us this recipe to jazz up your meals.
In a South Indian Thali: The pickles on the side of a South Indian thali makes it perfect.
With a Roti Platter- Whether you pair it with a simple dal, kachumber and phulka or with a Paratha, the green apple pickle adds a lot of freshness to the meal.
In a wrap- The instant green apple pickle relish provides an amazing spicy freshness addition to lunch wraps that you can make.
As a relish – Crisps, Matris and chips taste amazing with this Instant green apple pickle relish.
Collaboration
It is lovely to bring posts to readable updates. the Recipe usually remain the same, but over the period of time the experience that blogging brings gives new understanding of content. Utilizing what I know now, here is the updated version, All thanks to Foodies redoing old post for prompting these to be updates.
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Green apple pickle
Super duper and lip smacking. I agree with you that green apples is a great substitute for our desi mangoes.Would love to have Instant green apple pickle with my khichdi. I made a small batch during Fall and loved it but I used ready made pickle masala.
Wow! Seema, I am drooling here over the pickle. It is definitely a great idea to make pickles especially off-season with green apples. I will keep it in mind currently we have mangoes, raw mangoes in the markets. 😀
This will be a good substitute until I make that mango pickle. I must try making this one, you are tempting me now.