Friday, September 16, 2011

Apple Pickle

1 lb green apples with skin, thinly chopped (clean and wipe dry before you chop up the apples)

For dry masala
1/2 tsp-cumin
1/2 tsp- mustard
1/2 tsp- Fenugreek seeds

For wet masala
1/2 tsp- mustard seeds
1/2 tsp- cumin
1/2 tsp- fenugreek seeds
1 tsp - thinly sliced ginger
5,6 nos- minced green chillies
2 tbsp or to taste- Red chilly powder
1 tsp- Turmeric powder
1/2 tsp-Hing or asafetida powder
1 cup -vinegar
1/2 cup- sesame oil
A couple of curry leaves
1/2 tsp-sugar
Salt to taste

First step
Heat the pan on a medium heat. Add the first three ingredients, the cumin, mustard, and fenugreek seeds, and roast until they splutter. Let it cool for a couple of minutes. Grind them into a coarse form and keep it aside.

Second step
Heat a pan on a medium flame and add sesame oil. splutter the mustard,cumin, and fenugreek seeds.
Add the curry leaves, ginger and green chillies. Keep it on a very low flame.
Then slowly add the red chilly powder, turmeric powder, and asafetida powder. Stir well.
Then add the apples, salt, sugar, vinegar, and the dry masala that we already made. Saute very well and make sure the apple pieces are well coated with masala. Keep stirring for a couple of minutes on a low flame until the apple softens.


Store in an airtight jar. Mix the pickle every other day. The pickle will be ready to eat within a week’s time.


YumYum!   © 2008. Template Recipes by Emporium Digital