Granny Smith Apple Pickle is one of the quickest recipes you will find for a South Indian style pickle using green apples. The sweet yet tart apples are perfect to make this instant apple pickle. This green apple pickle kinda imitates the instant raw mango pickle. :).
Pickles/achar are a good accompaniment to most Indian dishes - plain rice with curry/sabji, rotis, parathas, pulao, etc. Keep this Indian version of Granny Smith Pickle handy for days when you want some khatta meeta accompaniment to go with your Indian dishes.
If you L-O-V-E Indian pickles/achaar and you are looking for a preservative-free recipe, this is a must-try. It hardly takes 10 minutes to prepare this side dish and it lasts for about a week in an airtight container in the refrigerator.
This recipe was originally published on 14/04/2015. Republished with additional details and video on 06/01/2021.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
Granny Smith Apple
Cayenne Pepper/Indian red chilli powder (Adjust to suit your taste)
Paprika (See the section labeled"Changes From The Original Recipe")
Oil
Mustard Seeds
Methi seeds/Fenugreek Seeds
Asafoetida/Hing
Ground Turmeric/Haldi/Turmeric Powder
Curry leaves
Salt to taste
Equipment
Bowl
Chopping board & knife
Measuring cups/spoons
SKillet/Frying Pan
Cooking Spoons
Clean, dry, air-tight jar to save the leftover pickle.
Full recipe + measurements + video can be found in the recipe card below.
Step By Step Instructions
Prep work
Wash, core and chop the apples into small bits.
Mise-en place
Cooking
Heat oil on medium high heat in the kadhai/pan and add mustard seeds. When they crackle, add the methi seeds and curry leaves. Saute for a minute or two.
Reduce the heat and add the spice powders - Cayenne, Paprika, Ground Turmeric and Asafoetida. Saute for a couple of minutes.
Add a little water and salt to taste and bring it to a boil. Increase the heat and let this mix thicken a little bit.
Once the mixture has thickened, turn off the heat and add the chopped apple pieces and mix well to coat each piece.
Once cooled, store in an airtight jar in the refrigerator.
How Long Does This Last?
This is an instant pickle, with no preservatives. As soon as it cools down, if not using immediately, refrigerate it in an airtight container. This will last for 5-6 days (and flavors will develop over time) in the refrigerator. Remember to refrigerate leftovers as soon as possible.
How To Control The Spice?
In the video, I have used about 2 teaspoons of Kashmiri Red Chilli Powder. Sweet Paprika is a good substitute for Kashmiri Red Chilli Powder. To increase the heat, you can use Cayenne Pepper or a combination of Paprika and Cayenne. You could also use any Indian Red Chilli Powder.
My original recipe called for 1 teaspoon Sweet Paprika and 1 teaspoon Cayenne Pepper. That proportion is a wonderful combination if you like the spicy version of the pickle.
Hing/Asafetida
Hing/Asafetida is a common ingredient in the Indian Pickles. It acts as a flavor enhancer and also aids with digestion. You can buy this from your local Indian Store or online.
If you are following a gluten-free diet, please read the labels to ensure you are using a gluten-free product.
Useful Tips
- Cut the apple just before you are ready to cook to prevent browning.
- Before you add the spice powders, turn the heat to the lowest setting. This prevents the spice powders from burning.
- Start with ½ teaspoon of salt and increase if needed. I use about ¾ teaspoon of salt.
- The spice mix should thicken before you add the apple pieces. You add about ⅓ cup water. Cook it out and reduce it to about 1-2 tablespoons.
- Once you add the apple pieces, work quickly to mix everything. DO NOT overcook.
- Let the apple pickle come to room temperature before storing it in an airtight container.
- Use a dry spoon to serve.
- Store the leftovers in a clean, dry, air-tight jar in the refrigerator. Keep in mind that this pickle does not have a great shelf life since we are not adding any preservatives. Since it hardly takes any time to prepare this, you wouldn't mind making it over and over again. 🙂
Changes From The Original Recipe
I had first published this recipe on 2015/04/14. Almost 6 years now. It is still my favorite at home. And is my go-to pickle recipe for Sadya. I made a couple of changes to the recipe card as follows:
In the original recipe, I was using a combination of Sweet Paprika + Cayenne (1 teaspoon each, adjust to taste). In the updated recipe, I have used Kashmiri Chilli Powder (2 teaspoons; adjust to taste).
I have mentioned the quantity of water to use.
Also, when I do not have curry leaves (like when I shot the video), I omit them. So, I have marked them as optional.
Also, while using hing, use gluten-free if required.
Serving Suggestions
A typical Indian meal revolves around either rice or roti (chappathi) - an unleavened flatbread made with wheat flour. Along with the rice and/or roti, there will be a dal/beans dish. add to it a sabji (a dry stir fry made with seasonal vegetables). If your family eats non-vegetarian food, then you can also add meat or egg to your meal. Along with this, there will be yogurt or buttermilk(homemade, this is usually the liquid left behind when you remove butter from curd/yogurt), pappad (thin deep-fried lentil wafers), and achaar(Indian pickle with spices). This Granny Smith apple pickle is like the raw mango pickle.
Pickles are usually served just about a teaspoon or a tablespoon for a meal.
Rice
Plain Rice
Stir Frys
Curry
Granny Smith Apple Pickle
Pickles/achar are a good accompaniment to most Indian dishes - plain rice with curry/sabji, rotis, parathas, pulao, etc. Keep this Indian version of Granny Smith Pickle handy for days when you want some khatta meeta accompaniment to go with your Indian dishes.
Ingredients
- 1 Granny Smith Apple
- 2 teaspoon Kashmiri Red Chilli Powder Adjust to suit your taste
- 1 teaspoon Paprika See Recipe Notes
- 1 ½ teaspoon Oil
- ½ teaspoon Mustard Seeds
- ⅛ teaspoon Methi seeds/Fenugreek Seeds; crush gently if you prefer
- ⅛ teaspoon Asafoetida/Hing; use gluten-free if required
- ¼ teaspoon Ground Turmeric/Haldi/Turmeric Powder
- 5-8 Curry leaves; optional
- Salt to taste
Required Equipment
- Kadhai/Pan
- Spatula
- Measuring cups and spoons if you can eyeball the measurements, then no need for these
- Clean dry jar to save the leftover pickle.
- Cutting board and knife
Instructions
how to make granny smith apple pickle or green apple pickle
- Wash, core and chop the apples into small bits. (See recipe Notes)
- Heat oil on medium high heat in the kadhai/pan and add mustard seeds. When they crackle, add the methi seeds and curry leaves. Saute for a minute or two.
- Reduce the heat and add the spice powders - Kashmiri red chilli powder, Ground Turmeric and Asafoetida. Saute for a couple of minutes.
- Add a little water (approx.⅓ cup) and salt to taste and bring it to a boil. Increase the heat and let this mix thicken a little bit.
- Once the mixture has thickened, turn off the heat and add the chopped apple pieces and mix well to coat each piece.
- Once cooled, store in an airtight jar in the refrigerator.
Video
Notes
- Cut the apple just before you are ready to cook to prevent browning.
- Before you add the spice powders, turn the heat to the lowest setting. This prevents the spice powders from burning.
- Start with ½ teaspoon of salt and increase if needed. I use about ¾ teaspoon of salt.
- The spice mix should thicken before you add the apple pieces. You add about ⅓ cup water. Cook it out and reduce it to about 1-2 tablespoons.
- Once you add the apple pieces, work quickly to mix everything. DO NOT overcook.
- Let the apple pickle come to room temperature before storing in an airtight container.
- Use a dry spoon to serve.
- Store the leftovers in a clean, dry, air tight jar in the refrigerator. Keep in mind that this pickle does not have a great shelf life since we are not adding any preservatives.
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 1 TEASPOON = 5ML; 1 TABLESPOON=15 ML.
- Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
- Serving size – This serves 6-8 people. Pickles are usually served just about a teaspoon or a tablespoon in an Indian meal. Adjust the serving size to fit your dietary needs.
Dee Lak says
Your recipe calls for 1 apple it seems to little . Did u mean 1 lb? The recipe is easy and I'll try it.
Dee
Framed Recipes says
Thanks Dee. The recipe is correct, I just used one apple for this recipe. It is a side dish/Indian style pickle. You can skip Cayyenne Pepper, if you think it is too spicy for your taste. This is a pretty flexible recipe. You can add more apples and adjust the spice powders according to your taste.
Sandhya's Kitchen says
Barani Jar is lovely.. It has an extended handle right? I am going to come back to see this recipe, when I want to make apple pickle like manga kari.
Framed Recipes says
Thanks Sandhya for stopping by. Do try it. And yeah, the bharani jar has an extended handle. Did you post a picture with a similar jar? I love those old stuff and this is a flea market find.
Sushma Iyer says
The pictures are all so drool worthy and the recipe also seems so quick and easy; will surely give it a try.. 🙂
Framed Recipes says
Sure Sushma. Would love your feedback.
Ritu ahuja says
Lovely pickle. It will go great with any meal. Love it. Yum yum 🙂
Framed Recipes says
Thank you Ritu.
anupama (MGGK) says
Oh YUM! This apple pickle looks gorgeous and delicious. Will give it a try soon! 🙂
Framed Recipes says
Sure Anupama. <3
Vidya Srinivasan says
I had apple pickle in a potluck recently and thinking should try in home.. Yours looks so inviting
Framed Recipes says
I too had it for the first time at a potluck party. It was so tasty that I Had to learn how to make it. Do try it Vidya. I am sure you will like it. It takes less than 10 minutes to make.