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Kerala Style Green Apple Pickle made with fresh Granny Smith or Green Apples and seasoned with mustard, fenugreek, asafoetida, and spice powders.
India’s love for pickles is unconditional. We love preserving vegetables and fruits through pickling and canning methods so that they can be enjoyed all year round.
It is best served with plain steamed rice, pulaos, biriyanis, parathas, and roti and thus becomes an integral part of our daily meal.
That said, there is quite a lot of difference between North Indian style pickles and South Indian style pickles.
The important one being the use of Mustard oil in North India and Gingelly oil or Sesame oil in South India. While both the oils add the required tanginess and salty heat to the pickle, the taste definitely varies.
Green Apple Achar
Achar as pickles is fondly called, today I am sharing an easy Green Apple Achar recipe made in Kerala style. I love Granny Smith Apples and it is available in the state mostly during September-December.
Green Apple Pickle resembles Mango Pickle in taste and texture. Therefore, you needn’t wait for mango season i.e., summer to relish a tart pickle. Green apples are a perfect substitute for raw mangoes because of their slightly sweet and tart taste.
This Green Apple pickle makes use of fresh green apples, mustard seeds, fenugreek seeds, garlic, green chilies, curry leaves, spice powders, gingelly (sesame) oil, a dash of vinegar, and salt.
You can make quite a few different variations to this pickle too.
🍴Variations You Can Make
Of course, you can use this recipe to make Mango Pickle. Substitute Green Apples with raw mangoes.
You can also use regular red apples instead of green apples. However, red apples are sweeter.
If you do not like the taste of gingelly (sesame) oil, use mustard oil or any vegetable oil of your choice. The taste witll vary significantly though.
You can also add about a tablespoon of chopped ginger while preparing this pickle.
If you do not have Kashmiri red chili powder, use paprika. A mixture of cayenne pepper and paprika will give the desired sweet and hot flavor to the pickle.
⌛Storage Instructions
Always store the pickle in an airtight jar, once cooled completely.
This pickle will last for about a week for a family of four. So, you can keep it in room temperature in an airtight container.
Do not put wet spoon into the pickle bottle. When exposed to moisture, pickles will turn rancid and leads to formation of mold. Remove the pickle with a clean, dry spoon every time.
Refrigerate if you are doubling the recipe or intend to use it for over a week.
💡Useful Tips
Chop the apples even and thin and do not remove the skin. It helps keep the apple hold together rather than turn into a mushy mess.
Lower the heat before adding the spice powder. It helps prevent the spices from getting burnt.
Do not overcook the apple. Mix everything well and allow to cook only for a couple of minutes after adding to the spices.
Let the pickle cool down completely before transfering to a clean, dry, airtight container.
Use only a dry spoon to serve.
You may store the pickle in room temperature for upto a week. For longer shelf life, refrigerate and use.
A dash of vinegar is added as preservative. It also increases the shelf life.
How to Make Green Apple Pickle
To make Green Apple Achar, wash and pat dry four green apples.
Core and chop the apples into small bits, about 1 cm. Do not remove the skin. Add salt and keep aside for about 30 minutes.
Heat oil in a pan and add mustard and fenugreek seeds. When they splutter, add sliced garlic, green chilies, and curry leaves. Saute till golden brown.
Lower the heat and add spice powders – Kashmiri red chili powder, Red chili powder, Turmeric powder, Fenugreek powder. Mix well.
Add asafoetida and vinegar and mix well.
6. Add chopped apples along with the little water that oozed out. Mix well to coat each bit.
Once cooled, store it in an airtight container.
South Indian Apple Pickle Recipe Video
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🥣Serving Suggestions
Serve about a teaspoon or tablespoon of this Green Apple Pickle as a dip in any of your meals. A typical Indian meal consists of rice and or roti along with accompaniments like Dal, Sabji (Stir-Fried Vegetables), Achar, Pappad, Yogurt/Buttermilk, and/or a non-vegetarian dish.
Kerala Style Green Apple Pickle made with fresh Granny Smith or Green Apples and seasoned with mustard, fenugreek, asafoetida, and spice powders.
4 Granny Smith Apples or Green Apples
1/2 cup Gingelly or Sesame Oil (നല്ലെണ്ണ)
2 tsp Mustard Seeds
4 tsp Garlic, sliced
5 Green Chilies, chopped
Curry leaves
3 tbsp Kashmiri Red Chili powder
2 tsp Red Chili powder
1/2 tsp Turmeric powder
1 tsp Fenugreek (ഉലുവ) powder
1/2 tsp Asafoetida (കായം) powder
3 tbsp Vingegar
Salt, to taste
Instructions
To make Green Apple Achar, wash and pat dry green apples.
Core and chop the apples into small bits, about 1 cm. Do not remove the skin. Add salt and keep aside for about 30 minutes.
Heat oil in a pan and add mustard seeds. When they splutter, add sliced garlic, green chilies, and curry leaves. Saute till golden brown.
Lower the heat and add spice powders – Kashmiri red chili powder, Red chili powder, Turmeric powder, and Fenugreek powder. Mix well.
Add Asafoetida and vinegar. Mix and bring to a boil.
Add chopped apples along with the little water that oozed out. Mix well to coat each bit.
Once cooled, store it in an airtight container to use.
Prep Time:40 mins
Cook Time:10 mins
Category:Pickles
Method:Stovetop
Cuisine:Kerala
Keywords: green apple pickle kerala style, green apple achar, pickling apples, indian apple pickle, green apple pickle indian recipe, how to make green apple pickle, granny smith apple recipes
Frequently Asked Questions
How long does apple pickle last?
Apple pickles will last only for about a week if kept at room temperature. For longer shelf life, refrigerate and use. However, I’d strongly suggest consuming it within 10-14 days.
Can we use red apples instead of green apples for pickling?
Yes, you may use red apples instead of green apples for pickling. However, red apples are sweeter in taste resulting in a sweet pickle.
Why shouldn’t we dip a wet spoon in a jar of pickle?
A wet spoon leads to exposure to moisture. This will make the pickle go rancid and formation of mold.
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