In general, I don’t think I can live without spicy pickles. Pickles in summer. Pickles in winter. Honestly, no matter the weather, I always have a jar of pickle on my kitchen bench waiting to be devoured by a pickle addict (Ah, that’s me).
When it comes to pickle making, I don’t experiment very often. I’m usually happy with my classic favorites. But last week, the green apples in the fruit basket were actually begging for some attention. And that’s how this pickle idea came up. I’ve to tell you this – I was extremely pleased with the results. I even got rave reviews from my friends.
This green apple pickle features chopped granny smith apples preserved in a spicy chili-vinegar sauce. I’m pretty sure this it’s going to be your new favorite!
More Pickle Recipes
- Raw Mango and Carrot Pickle
- Celery Pickle
- Raw Mango Pickle (Kadumanga Achar)
- Kerala Lemon Pickle
- Lemon Curry
- Fish Pickle
More Apple Recipes
- Upside Down Apple Cake
- Homemade Apple Fritters
- Apple Momos (Dumplings) with Toffee Sauce
- Apple Kheer | Apple Payasam | Apple Pudding
- Caramel Apple Roses
- Grapes Apple Mint Raita
Ingredients
- 1 cup oil preferably gingelly oil
- 3 tablespoon mustard seeds
- 15 garlic cloves thinly sliced
- 4 cm piece fresh ginger thinly sliced
- 2 sprigs curry leaves
- ½ teaspoon ground turmeric
- ¾ teaspoon ground fenugreek
- 4 tablespoon Kashmiri chilly powder or regular chilly powder
- A pinch of asafetida
- 2-4 tablespoon white vinegar
- 3 medium sized green apples chopped, or thinly sliced
- Water
- Salt to taste
Instructions
- Place chopped green apples in a large bowl. Set aside. Heat oil in a deep pan over medium-high heat. Splutter mustard seeds. Add ginger and garlic. Saute, stirring occasionally, until fragrant. Add curry leaves. Saute for few seconds.
- Reduce the heat to low. Add ground turmeric, ground fenugreek, red chilly powder and asafetida. Saute for few seconds. Add vinegar, salt and enough water. Increase the heat, and bring to a boil. Simmer for 2-3 minutes. Remove from heat. Pour the vinegar mixture into the bowl of green apples. Mix well. Once cooled, transfer it to a sterilized container.
Nutrition
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Leena says
I just tried this pickle and absolutely loved it. Thanks for sharing the recipe 🙂
Nish Kitchen says
Thanks Leena! Glad to know you liked it!
Sulekha says
I tried this and I just loved it.
vimla westwood says
Reduce the heat to low. Add ground turmeric, ground fenugreek, red chilly powder and asafetida. Saute for few seconds. Add vinegar, salt and enough water. Increase the heat, and bring to a boil. Simmer for 2-3 minutes. Remove from heat. Pour the vinegar mixture into the bowl of green apples. Mix well. Once cooled, transfer it to a sterilized container.
Every step I can follow except the the last two sentences, where you say 'remove from heat. Pour the vinegar mixture into into the bowl of green apples. Not sure if I understood . If the vinegar is already added and cooked. Do you mean the liquid has to be sieved and apple put in a bowl and then add the liquid on it when it is cool. Please explain
Rose Mary George says
"Vinegar mixture" means the mixture of cooked spices and vinegar that's cooked on the stove. Pour this into sliced green apples and set aside to cool. Transfer them into jars when cooled. The liquid doesn't need to be sieved. And make sure the you add "hot" liquid to green apples.Hope this helps!
Carol says
I’ve just made the pickle- it looks great. Can you me : How long does it keep?
janice says
I'd like to know how long this keeps too and whether the apples go soft or retain some firmness?
Thanks
Rose Mary George says
The apples retain some firmness as we are not cooking them. And you can store this in the refrigerator for about a month. 🙂