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!