Instant Green Apple Pickle – Indian style pickle made with crispy and tart Green (Granny Smith) apples and seasoned with mustard, fenugreek and asafoetida.
Fresh pickle which can be made and enjoyed year around. Goes well with curd rice, dal rice, upma, pongal and many more.
Pickles in India are also called Achar.
India’s love for pickles goes back to many decades. The art of making and preserving fruits and veggies to enjoy year around is an age old tradition.
Today I am sharing the recipe of Green Apple Pickle, the taste and flavors of this pickle is very close to the green mango pickle we ate back home. The best part is this pickle can be made instantly.
Many years back I had this pickle at a friend’s place and was elated by the clever idea and since then I have been hooked on to this pickle.
Fresh crispy green apples are mixed with roasted fenugreek, mustard seed powder, red chili powder and salt. A tempering of hot sesame oil with whole mustard, garlic (optional) and asafoetida is added to the green apple. The apple and the spices are coated with the tempering and set aside for 1-2 hours. Green Apple pickle will then be ready to be savored.
I love the tartness of the green apple and I use them quite often in my green smoothies.
This Green Apple Pickle
- is made instantly in 10 minutes
- can be enjoyed with dal, yogurt rice, upma and pongal.
- stays fresh for up to 2 weeks in the refrigerator.
How to make pickle with Green Apple ( with step by step pics) –
Step 1- Roast the fenugreek till pale brown. Remove to a mortar. Now roast the mustard seeds till the mustard starts popping. Add it to the same mortar as fenugreek and powder them.
Step 2- Wash the apple and pat fry. Remove the stem and the seeds and cut them thinly as you prefer and transfer it to a large bowl.
Step 3- In a small pan heat oil and add the mustard seeds. When the mustard pops, add the garlic slices ( optional) and curry leaves. Fry for 30 seconds. Add two pinches of asafoetida and turn off the stove.
Step 4- Add the tempering , mustard-fenugreek powder, red chili powder and salt to the granny smith apple.
Step 5– Mix all the ingredients and set a side for 30 minutes.
Step 6- After 30 minutes taste the pickle and adjust the salt and red chili powder. Set a side for another 30 minutes and the instant green apple pickle is ready to be served.
Serving Suggestions:
Green Apple Pickle can be served with rice, dal, yogurt rice, upma, pongal, khichdi, and more.
What other fruits or vegetable can be used to make instant pickle?
Mango, carrot, cauliflower and lemon to name a few.
Can I skip fenugreek powder?
You may skip it. You can also add few fenugreek seeds in the tempering.
Can I skip garlic?
Yes, garlic is optional in this recipe.
More Instant Pickle recipes –
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Instant Green Apple Pickle
Ingredients
- 2 medium granny smith apple
- 1-2 tsp red chili powder or to taste
- salt to taste
To make fine powder –
- 1.5 tsp mustard seeds
- 1/2 tsp fenugreek seeds
For tempering-
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 2 garlic pods, thinly sliced (optional)
- 2 sprig curry leaves
- 2 pinches asafoetida
Instructions
- Roast the fenugreek till pale brown. Remove to a mortar. Now roast the mustard seeds till the mustard starts popping. Add it to the same mortar as fenugreek and powder them.
- Wash the apple and pat fry. Remove the stem and the seeds and cut them thinly as you prefer and transfer it to a large bow
- In a small pan heat oil and add the mustard seeds. When the mustard pops, add the garlic slices ( optional) and curry leaves. Fry for 30 seconds. Add two pinches of asafoetida and turn off the stove.
- Add the tempering , mustard-fenugreek powder, red chili powder and salt to the granny smith apple.
- Mix all the ingredients and set a side for 30 minutes.After 30 minutes taste the pickle and adjust the salt and red chili powder. Set a side for another 30 minutes and the instant green apple pickle is ready to be served.
- Green Apple Pickle can be served with rice, dal, yogurt rice, upma, pongal, khichdi, and more.
Notes
- Garlic is optional in this recipe.
- Stays fresh for up to 3 days outside and 2 weeks in the refrigerator.
Deepika
Super
Madhavi
Thank you