Apple Pickle
Instant apple pickle with panch phoron (five spices) and jaggery. Sweet, spicy and slightly tart. Pairs well with any Indian cuisine. Makes great edible gift.
Servings: 1 cup
Ingredients
- 1-1.5 cup Apple grated, approximately 2 apples
- 1 tbsp oil
- 1 tbsp panch phoran spices fenugreek seeds, cumin seeds, fennel seeds, nigella seeds, black mustard seeds
- Pinch asafetida
- 2 cloves garlic finely chopped or grated
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tbsp jaggery
- 1 tbsp methia/achar masala optional
Instructions
- Wash the apples, peel off the skin with a peeler and grate them.
- Heat some oil in a small pan, once it is heated add the whole spices, followed by asafetida and garlic.
- Let it cook slightly and immediately add spices, salt and jaggery.
- Add the shredded apples and mix everything well.
- Let it cook for few minutes or until the water is evaporated and oil is separated.
- Add the achar masala. However, it is optional.
- Let it cool down completely before transferring to a jar.
- Keep it refrigerated. It can be stored for two weeks easily refrigerated.
Notes
- Use firm and slightly tart apples.
- Use brown sugar instead of jaggery
- You can always add more or less red chili powder