Indian Fresh Apple Pickle
Published October 15, 2013
Fred R. Conrad/The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 sweet-tart apples, such as Braeburn or Mutsu, unpeeled (may substitute Granny Smith)
1 teaspoon salt
½ teaspoon cayenne or other hot red chile powder
½ teaspoon turmeric
3 tablespoons natural sesame oil (untoasted) or neutral vegetable oil
2 teaspoons black mustard seed
½ teaspoon asafoetida (hing) powder, available in specialty stores or online
Juice of 1 large lime
Nutritional analysis per serving
27 grams carbs; 208 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 6 grams fiber; 483 milligrams sodium; 1 gram protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash apples, cut in quarters and core. Slice into thick batons about ½-inch thick by 1 ½ inches long, and place in medium bowl.
- Step 2
Add salt, cayenne and turmeric and mix well.
- Step 3
Warm 1 tablespoon sesame oil in a small skillet over medium heat. When oil is hot, add mustard seeds and cook until they begin to pop, about 1 minute. Turn off heat and stir in asafoetida, then add contents of skillet to bowl. Add remaining sesame oil and lime juice and mix well. Leave 15 minutes for flavor to infuse. Store refrigerated up to 3 days.
Private Notes
Comments
the 1/2 tsp of Hing in this recipe is actually a lot and normally one would only use a pinch. Its an important seasoning in Indian/PK food.
This recipe is almost legit! I would add 1/2 teaspoon of toasted and powdered fenugreek seeks.
I make this frequently, but for 2 of us, a single apple yields plenty. Quantities adapted for 1 apple: 1 Apple 1/4 tsp salt 1/8 tsp indian chili powder 1/8 tsp turmeric 1/8 tsp ground toasted fenugreek seeds 1 scant Tbsp sesame oil 1/2 tsp black mustard seed 1/8 tsp asafoetida Juice of 1/4 to 1/2 lime
I used a little less Hing … and I absolutely love this. It’s weird and wonderful.
I made this exactly as written and my whole family swooned. It is odd and amazing. I will make this all the time. Looking forward to adding some fenugreek.
I have a ton of green apples and we eat a lot of achar — does anyone know if this freezes well? I realize it will effect the texture of the raw apples but maybe in a small dice it will be ok… thoughts?