‘An Apple a day, keeps the doctor away’ is a very famous and well said thought. However, I would say you can have the apple in any form. Whether you like it in the form of an apple pie or an apple pickle. 

Today, I ought to speak about this amazing, sharp- tasting, pungent but not too much, yet delicious apple pickle I enjoyed at my cousin-Aunt Prema’s place… She’s always been an amazing cook. I love her food and it’s a blessing to have her here in London… 

This apple pickle is sharp, pungent, sweet, sour and spicy(but not too much, just the right amount). It is something I would definitely love to eat with rice, some dal and maybe a papad… it is a wonderful accompaniment to any meal.

So, this recipe from the chef herself is quick and easy to make yet titillates your taste buds in such a way that you’ll definitely be left longing for more..

However, this is a type of pickle which should be refrigerated and consumed within a week. 

You can either peel the apples and use them or leave the peel on… 

INGREDIENTS:

• 4-5 large Apples, washed, peeled and diced
• 1 tbsp Turmeric powder 
• 3 tbsp oil
• 6 cloves of garlic, finely chopped 
• 2 1/2 tbsp mustard seeds 
• Few curry leaves
• 1 1/2 tbsp fenugreek seeds
• 1 1/2 tbsp Cumin seeds 
• 1 tbsp chilli powder 
• Salt to taste 
• Sugar to taste 
• Juice of 1 lemon or 1 1/2 tsp vinegar

METHOD:

Wash and peel the apples. Dice them, apply salt and keep them aside. 

Heat oil in a pan. Add 1/3 of the mustard seeds, curry leaves and garlic, sauté it. Add Turmeric powder. Keep aside.

Dry Roast fenugreek seeds, Cumin seeds and mustard seeds together.  Grind it into a coarse powder. Keep aside. 

Add the apples to the oil mixture. Add the ground powder. Add chilli powder, salt and sugar to taste. Add lime juice/vinegar and cook until the apples soften.

Enjoy the pickle with rice, bread or however you like it…