Loads of apples, too tart to be enjoyed as a snack, not in a mood for an apple dessert! Believe it or not, this happens too often at our place.
Try searching for recipes with apples and google throws at you all the delicious tarts and pies and cakes. Just looking at the pictures makes you crave some calories. But with a lot of self control I typed in "apple savory recipes" and saw amazing images of apple pickles.
How interesting! But wouldn't it be all mushy and pulpy? The recipe claimed it did not. We weren't going to eat those tart apples anyway and the recipe looked too simple to be true. I decided that there was no harm in trying some apple pickle. And I was glad I did!
It almost tasted like Raw Mango pickle, just a tad bit sweet. This can be taken care of by addition of some white vinegar. I think its a must try! Maybe next time, I'll buy apples just to make some pickle!
Moreover, making homemade pickles has its own advantages. Firstly, I think it is super exciting to eat a fresh homemade pickle. Secondly, you can totally control the salt and oil getting into this. So great for calorie conscious or High Bloop Pressure candidates.
Just make sure you read the tips, right below the recipe before you try this apple pickle.
I say.. just go for it!
Level: Easy
Serves: 5 to 6 people ( If eaten as a pickle)
Ingredients:
3 medium green apples, chopped into tiny cubes
2 tsp red chilly powder
1 tsp fenugreek powder
3 pinches asafoetida
2 tsp vinegar
Salt to taste
3/4 tsp mustard seeds
2 tsp oil
Method:
Step 1 - Place the chopped apples in a large bowl. Add red chilly powder, fenugreek powder, 2 pinches asafoetida and salt. Mix well and adjust flavors to your taste. Leave this to marinate for 3 to 4 hours.
Step 2 - In a small pan, heat some oil. When the oil heats up, add in the mustard seeds and 1 pinch asafoetida and let them splutter. Immediately pour this into the apples and stir well.
If at this point, you think you need the pickle to be slightly sour, add in some vinegar and mix well.
Hope you enjoy making and eating this!
Happy cooking everyone!
Tips:
I used green apples, but there are recipes which have used red apples for pickles too.
Few recipes, call for peeling the apples before chopping, I did not do that. I think it looks prettier and holds shape better if we leave the apples skin-on.
Once you wash the apples before chopping them, make sure you wipe them dry with a tissue paper or a cloth. You want the apples to be as dry as possible. Water content, makes the pickle go bad quicker.
After chopping the apples, immediately go to Step 1. You dont want to wait for the apples to get discolored.
Try searching for recipes with apples and google throws at you all the delicious tarts and pies and cakes. Just looking at the pictures makes you crave some calories. But with a lot of self control I typed in "apple savory recipes" and saw amazing images of apple pickles.
How interesting! But wouldn't it be all mushy and pulpy? The recipe claimed it did not. We weren't going to eat those tart apples anyway and the recipe looked too simple to be true. I decided that there was no harm in trying some apple pickle. And I was glad I did!
It almost tasted like Raw Mango pickle, just a tad bit sweet. This can be taken care of by addition of some white vinegar. I think its a must try! Maybe next time, I'll buy apples just to make some pickle!
Moreover, making homemade pickles has its own advantages. Firstly, I think it is super exciting to eat a fresh homemade pickle. Secondly, you can totally control the salt and oil getting into this. So great for calorie conscious or High Bloop Pressure candidates.
Just make sure you read the tips, right below the recipe before you try this apple pickle.
I say.. just go for it!
Level: Easy
Serves: 5 to 6 people ( If eaten as a pickle)
Ingredients:
3 medium green apples, chopped into tiny cubes
2 tsp red chilly powder
1 tsp fenugreek powder
3 pinches asafoetida
2 tsp vinegar
Salt to taste
3/4 tsp mustard seeds
2 tsp oil
Method:
Step 1 - Place the chopped apples in a large bowl. Add red chilly powder, fenugreek powder, 2 pinches asafoetida and salt. Mix well and adjust flavors to your taste. Leave this to marinate for 3 to 4 hours.
Step 2 - In a small pan, heat some oil. When the oil heats up, add in the mustard seeds and 1 pinch asafoetida and let them splutter. Immediately pour this into the apples and stir well.
If at this point, you think you need the pickle to be slightly sour, add in some vinegar and mix well.
Hope you enjoy making and eating this!
Happy cooking everyone!
Tips:
I used green apples, but there are recipes which have used red apples for pickles too.
Few recipes, call for peeling the apples before chopping, I did not do that. I think it looks prettier and holds shape better if we leave the apples skin-on.
Once you wash the apples before chopping them, make sure you wipe them dry with a tissue paper or a cloth. You want the apples to be as dry as possible. Water content, makes the pickle go bad quicker.
After chopping the apples, immediately go to Step 1. You dont want to wait for the apples to get discolored.
Oh,Wow it is really really delicious , tasty and useful article,complete receipt about apple pickle, thanks for share!!!
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pregnant and loving it .. yummmyyyyyy :) thank you :D
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