Introducing a delicious and tangy Gujarati-style instant green apple pickle, made using fresh, tart, and crispy Granny Smith apples and seasoned with mustard, fenugreek, asafetida, and a blend of spices. This pickle can be enjoyed all year round and pairs perfectly with curd rice, dal rice, paratha, and many other dishes.
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Pickles are an essential part of Indian cuisine and a prevalent condiment nationwide. In Telugu, it is known as pachadi, in Gujarati as Athanu, and Hindi as achar.
India’s love for pickles dates back many decades. The tradition of making and preserving fruits and vegetables to enjoy throughout the year is an age-old practice.
I am a huge fan of pickles, and I cannot imagine living without spicy pickles. I enjoy them in the summer and winter and always keep a jar of pickles on my kitchen counter, waiting to be enjoyed by a pickle addict.
Today, I am sharing the recipe for the Green Apple Pickle, which tastes similar to the green mango methia pickle. The best part is that this pickle can be made instantly.
I first tried this pickle many years ago at a Derasar (Jains Temple), and I was thrilled with the clever idea. Since then, I have been hooked on this pickle.
To make this pickle, fresh, crispy green apples mixed with fenugreek, mustard seed, red chili powder, turmeric powder, fennel seeds, and salt. A tempering of hot peanut oil is added to the green apple, and the apple and spices are coated with the pickle masala mixture. The mixture is then set aside for 1-2 hours, after which the green apple pickle is ready to be savored.
If you’re a fan of pickles, you should try making this apple pickle. It’s not only delicious but also very easy to prepare. The crunchy texture of the apple complements Indian meals perfectly.
This green apple pickle can be an excellent substitute for raw mango pickle. Raw mangoes are difficult to find during winter, and this spicy apple pickle is a great alternative.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Apple – For this pickle, the Granny Smith apple (green apples) works best. If you’re using any other apple, make sure to pick something that is crunchy, sour, and tart.
- Red chili powder – I use Kashmiri red chili powder for this recipe because it is less spicy than other Indian red chili powders and gives a great color to the pickle.
- Crushed Fenugreek seeds – Crushed Fenugreek seeds, also known as methi na kuria, add a lot of flavor to Instant pickles. You can find it at an Indian store or online on Amazon.
- Crushed mustard seeds – Crushed mustard seeds, also known as rain a kuria in Gujarati, can also be found in an Indian store or online on Amazon.
- Fennal seeds – Fennel seeds add a very nice flavor to the pickle.
- Spices – Asafetida, turmeric powder, and salt are the other spices you’ll need.
- Oil – For making pickles, I prefer to use peanut oil, but it can be substituted with any cooking oil.
- Vinegar – Vinegar is also necessary for freshness and to preserve the pickle for a longer period of time.
Step-by-step process
- In a blender jar, take fenugreek seeds and mustard seeds. Coarsely crush them.
- Take this coarsely crushed mixture in a bowl along with, fennel seeds, salt, red chili powder, hing and turmeric powder.
- In a pot, heat peanut oil very well. Once the oil is hot, switch off the flame and add this hot oil into the spice mix.
- Cover the bowl and let it sit for at least 5 minutes.
- Open the bowl, and mix everything really well. Let the mixture cool down completely.
- Wash the apples and wipe them.
- Quarter them and remove the seeds. Now chop them into small pieces.
- Place the chopped apples into a cooled pickle masala mixture. Add vinegar and mix everything really well.
- Let the pickle sit for 2 hours.
- Your Instant Green Apple Pickle is ready to enjoy.
- Store it in an air-tight container in the fridge. It stays good up to a month.
Storage
Apple pickle does not have a long shelf life. It will stay good in the refrigerator for a month. Always store the pickle in an airtight jar in the fridge, once cooled completely.
Tips, notes and quick FAQs
- It’s important to use a dry spoon when serving pickles, as moisture can cause them to spoil and develop mold.
- Choose firm green (Granny Smith apples) without any blemishes.
- Chop the apples just before you make the pickle. Otherwise, the apples will oxidize and turn black.
- Chopping the apples thinly and evenly without removing the skin is recommended. This will help the apple hold together instead of turning mushy.
- Adjust the chili powder based on your heat tolerance.
- Let the pickle masala cool down completely before adding the apple pieces.
- A dash of vinegar is added as a preservative. It also increases the shelf life.
Yes, apple pickle is a vegan recipe.
I love using cranberries instead of green apple to make this pickle.
Tart and firm apple are the best to prepare spicy hot South Indian pickle. I use Granny Smith apples but any tart variety works just fine.
Sure you can use readymade pickle masala.
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Instant Green Apple Pickle
Ingredients
- 400 grams Chopped Granny Smith green Apple
- 2 tablespoon Salt or to taste
- 1 ½ tablespoon Kashmiri red Chili powder
- 1 teaspoon Turmeric powder
- ½ teaspoon Hing
- ⅓ cup Crushed fenugreek seeds Methi na Kuria
- ½ cup Crushed mustard seeds Rai na Kuria
- 2 tablespoon fennel seeds
- ½ cup cold pressed peanut Oil or any cooking oil
- 2 tablespoon Vinegar
Instructions
- In a blender jar, take fenugreek seeds and mustard seeds. Coarsely crush them.
- Take this coarsely crushed mixture in a bowl along with fennel seeds, salt, red chili powder, hing, and turmeric powder.
- In a pot, heat peanut oil very well. Once the oil is hot, switch off the flame and add this hot oil to the spice mix.
- Cover the bowl and let it sit for at least 5 minutes.
- Open the bowl and mix everything well. Let the mixture cool down completely.
- Wash the apples and wipe them.
- Quarter them and remove the seeds. Now chop them into small pieces.
- Place the chopped apples into a cooled pickle masala mixture. Add vinegar and mix everything well.
- Let the pickle sit for 2 hours.
- Your Instant Green Apple Pickle is ready to enjoy.
- Store it in an air-tight container in the fridge. It stays good for up to a month.
Notes
- It’s essential to use a dry spoon when serving pickles, as moisture can cause them to spoil and develop mold.
- Choose firm green (Granny Smith apples) without any blemishes.
- Chop the apples just before you make the pickle. Otherwise, the apples will oxidize and turn black.
- Chopping the apples thinly and evenly without removing the skin is recommended. This will help the apple hold together instead of turning mushy.
- Adjust the chili powder based on your heat tolerance.
- Let the pickle masala cool down completely before adding the apple pieces.
- A dash of vinegar is added as a preservative. It also increases the shelf life.
- This post is updated with new content, originally published in Nov.2016.
Nutrition
Warm regards,
Dhwani.
Yummy ?
Will it tastes good with boiled rice ? ?
Yeah Hima, it will. Thanks 🙂
Can you add black rai instead of yellow
Yes, you can. Crush them roughly and then use.
Do you have to store in sunlight before consumption?
No Sonali. You don’t need to.
How long can I preserve it for
In the fridge for about 2 to 3 weeks.