I have picked some firm green apples from farm to prepare green apple pickle. They are really firm, fresh and tangy.
Green Apple – 2 large size
Mustard – 3 tsp
Salt – 3 tsp
Red Chilli Powder (Pickle chilli powder) – 2 tsp
Fenugreek seeds – 1 tsp
Sesame oil – 4 -5 tbsp
Dry roast fenugreek seeds and mustard seeds and allow them to cool completely. Grind them separately into fine powder.
Chop the apple into 1 inch pieces
Immediately mix them with salt, chilli, mustard and fenugreek powders.
Heat sesame oil and allow it to cool completely. Pour the oil into the pickle mixture and slowly stir the mixture, so that all the apple pieces get coated with the spices.
Hmmmm…. You will feel the nice aroma of mustard and sesame oil combination.
Leave the mixture to settle for a while and then transfer it into a ceramic jar or any glass jar. No plastics please.
Again preserving the pickle is also a talent. The life of the pickle depends on the way you preserve the pickle. I found this tip from my mother. Heat the jar and the spoon / laddle gently on stove top, so that any hidden moisture will get evaporated. With complete dry hands scoop the pickle into jars using the dry spoon.
You can use this from day 1 or can wait for 3-4 days
Apple pickle with hot steamed rice and ghee