Apple Pickle Recipe - An interesting story!
Why this recipe?
This recipe was not something that I researched and tried cooking. There is a little story behind why this recipe happened.
I am not sure of what apples these are! I have named them "Green SOUR apples"! Yes they are sour, with a taste very similar to raw mangoes, but with a touch of sweetness. Yes, there is a variety of raw mango in my native hometown, that tastes good only when raw and not when it is ripe. We either eat them raw with salt and red chili powder or use them for pickles and curries.
I personally love raw mangoes, and of course the ripe ones too. The green mangoes are my favourites and I love them in a variety of recipes like pickles, mango curry with fish (or fish curry with mangoes), mango rice, mango with salt and red chili powder, etc. I will now stop talking about mangoes and get back to my "Apple" story.
These green apples, I bought them off the farmers' market a week before, and I was so surprised that they had a big bowl for a pound (£1). I love green apples for their crunchiness added with sweetness and a little bit of sour taste. So off I went home with my bag of apples, and thought will have one as a snack before I had my lunch that day. I took one bite, and I just could not believe the degree of sourness. I have never before tasted sour apples like these, even the unripe apples that I love fresh from the trees did not taste this much sour. I managed and ate one. After 2 days ate another again. I managed to eat a few, must be because I liked raw mangoes. I looked at the basket and there were still quite a few left, around 11 of them. I thought about these apples and then mangoes, and this idea just sprung in my mind. Why not try a pickle? Yes, apple pickle. I put this idea aside for the weekend and today managed to experiment and prepare this recipe successfully.
Please bear with me with the measurements and ingredients. I have used my own measurements and ingredients, which I thought will add up to complete this recipe as intended. I can assure you that it turned out tasty!
Note: I am not sure how this recipe will turn out for sweet apples. So please try with apples that are at least a bit sour and most importantly crunchy. Do not go for the soft varieties as they can go mushy once dropped in hot oil.
I also need to admit that, I prepared this recipe with just the ingredients that I had at home. I did not take the effort to buy anything specially for this recipe. The slight change of ingredients are below:
- Usually most people use Sesame oil or mustard oil for pickles. I have used pure vegetable oil instead.
- Fresh curry leaves are used to season the oil for pickles, whereas I have used the available dried curry leaves that I already had at home.
- Adding vinegar is optional in pickles, I always add them as I use less salt than required. Instead of the ordinary plain vinegar, I have used vinegar with white wine which I had ready at home.
- 8 Apples, Small sour ones - Chopped
- 200 ml Oil, Sesame Oil
- 1 tablespoon Mustard seeds, Roasted and powdered
- 1 tablespoon Fenugreek seeds, Roasted and powdered
- 1 teaspoon Cumin seeds, Roasted and powdered
- 1/2 teaspoon Asafoetida powder
- A handful Curry leaves
- 10 Dry red chillies, Roasted and crushed
- 2 tablespoon Red chili powder
- 4 tablespoons White Vinegar
- To taste Salt
- For seasoning mustard seeds, fenugreek seeds
- 1/2 teaspoon Turmeric powder
- Roast the red chilies till they change colour a bit. They will turn from red to a kind of dark red shade. Take them off fire at this stage. Leave them to cool for a minute before you crush them. Do not powder, but crush them.
- While you are crushing the red chilies, put the fenugreek seeds, cumin seeds and mustard seeds together for roasting. They will start to change colour to a darker shade. Remove them from fire at this point. Cool them a bit and powder them coarsely.
- Heat oil in a pan. I used vegetable oil, but use sesame oil if you can, for that flavour and special taste. While oil is warming up, chop the apples, removing the seeds. When oil is hot, add some mustard seeds and fenugreek seeds and wait till they splutter. Then add curry leaves (preferably the fresh ones) and asafoetida powder
- Quickly add the chopped apples (because you do not want the curry leaves and asafoetida powder to burn), coarsely ground mixture of fenugreek seeds + cumin seeds + mustard seeds, turmeric powder, chili powder and crushed red chillies. Add salt to taste according to your preference and mix everything together. Leave on fire till the apple pieces get heated through. You will see that they turn from white to a reddish colour. At this point, add vinegar, mix well and take off from fire.
- Leave this to cool completely and store in sterilised bottles. The pickles I prepare stay for a few months. Hopefully this one should stay too. This is my first attempt with this recipe, so I am not in a situation to give you the shelf life for this pickle (I will add this later after my experimentation for a few weeks). You can also store the pickle it in a refrigerator.
Sorry, I do not have any nutritional information here for this recipe. I do not know how to calculate them either. You need to excuse me for this!
This pickle tastes good with rice and chapatis. I have tried this today and it is really really tasty. A mixture of spiciness, sourness and sweetness goes really well. You can adjust the amount of spiciness according to your taste. The recipe here is a bit spicy (just a little warning).
I hope you all enjoy this recipe, and please do not forget to drop me a line, if you try this. Also please do not hesitate to drop your ideas and thoughts about this recipe.
Thank you for reading.
Well I did not stop here. The taste of the pickle pushed me into preparing Apple Rice. I did reserve an apple for this as I was so sure that after tasting the pickle, I was not going to stop myself from preparing the rice recipe. You know, when you taste something (for example apple pickle here) and add up all the ingredients in your mind for a different recipe where you will be using similar ingredients, you know the taste even before you cook it. Hope I am right on this one!
Do check out my Apple Rice recipe and feel free to feedback! Happy feasting! :-)
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