Granny Smith Apple Pickle
An Indian-inspired instant pickle using crisp and tart green apples. 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.
- 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
- 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
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.
- 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.