When we miss the sour green mangoes to make mango thokku, apples comes in very handy to ease the craving. Granny Smith or Green apple gives the closest taste and flavor as raw mango. But the best part about this grated apple pickle is that we can make this with any kind of apple. It is fall in the Northeast and fall here means, Apples. We spent a wonderful afternoon in a local farm picking apples and we came home with around 25 lbs of apples. Now you know what is going to come in the next few days. It is going to be recipes involving apples. Stay tuned to apple recipes. As soon as we came home, I had this urge to make something right away. I wanted to make Apple pie, apple this and apple that. Now to make all these I needed a long list of ingredients and I was in no intention to go out. So came out with the Apple pickle idea and here it goes. I treated the apples just like raw mango for this recipe. I am big time apple lover and make several different dishes with apple. Check out my most popular apple recipes here
Spice Apple Jam Apple Roses Baked Apple Chips Apple Turnover Apple Muffins Cinnamon Glazed Apple Bread Apple Halwa Apple Soup / Apple Rasam
Ingredients needed for Apple Pickle
Apples (any tart variety) – 3 Nalla ennai/sesame oil – 5 tablespoon (can be substituted with olive oil) Mustard seeds – 1 tsp Turmeric powder – ½ tsp Fenugreek powder – 1 tsp Red chili powder – 1 ½ tbsp Asafetida – ½ tsp Salt – as needed
Step by step process
Dry roast the fenugreek seeds and grind it into powder. Keep it aside.
Clean the apples, core it, peel the skin and grate it using a grater.
Heat oil in a kadai or a non stick pan. Add the mustard seeds and once the seeds splutter, add the turmeric powder, red chili powder, asafetida and the fenugreek powder. Fry it for about 30 secs and then add the grated apples.
Mix well and cook it in low flame. Cover the pan to allow the apples to cook. Keep stirring once in a while to prevent the apples from burning.
After about 10 mins, you would see that the apples are cooked and they are mushy in appearance. Cook it for 10 mins or so with the lid opened. Keep stirring. At this stage the oil will start to float and the thokku / pickle will start leaving the sides of the pan.
Turn off the flame and let it cool down. Store the apple thokku in an airtight container. Refrigerate for longer shelf life.
Expert tips
We could make fenugreek powder ahead of time and keep it to use for any instant pickle. If you prefer sour pickle, use Granny Smith or green apple for the sourness. Increase or decrease the red chili powder based on your spice preference. If making a larger quantity, use more oil as it acts as a preserving agent. Let the pickle cool down entirely before storing.
Frequently asked questions
More Pickle Recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X
Recipe
