Apple Pickle

Pickles are an integral part of Indian cuisine. Generally, the fruit or vegetable is soaked in generous amount of oil, chilli powder and salt apart from few other ingredients. The excess sesame oil and salt act as a natural preservative in home made pickles unlike in store bought pickles that has preservatives. One another main ingredient that is classic and unique in Indian pickles is methi powder made by roasting and grinding the methi seeds. The methi powder in pickles acts as a coolant and balances the heat produced by spices. Apple pickle tastes more like mango pickles. So when you have excess apples lingering in your fridge, or if you are craving for mango pickles during winter months, try making this quick and delicious apple pickle. Choose apples that are sour like green apples, or any red variety that has some sour taste.

Preparation time: 15 minutes

Ingredients:

Apple (green apple or any sour apple)	4
Mustard seeds	1 tsp
Methi powder* (see below )	1/4 tsp
Turmeric powder	1/2 tsp
Chilli powder	1/2 to 1 tsp (medium to high -spice level)
Salt	1/2 tsp
Hing or Asafotedia	1/4 tsp
Sesame oil	6 tablespoon

Method:

1. To make Methi powder – In a pan, dry roast a handful of methi seeds and roast for a few seconds until it changes to light brown colour. Cool it and grind it in a blender to a fine powder. Use only 1/4 th tsp for 4 apples. Store the rest in a air tight box at room temperature. Use this for other kuzhambu varieties and pickles.
2. Wash and dry the apples. Peel the skin and take out the seeds. Grate the apples using a grater.
3. In a pan, add sesame oil, add mustard seeds and allow it crackle. Now add the grated apples to this and cook in low flame until the apples become soft. It takes about 3 to 5 minutes for the apples to become soft. Keep stirring in-between.
4. Now add 1/2 tsp turmeric powder, 1/2 to kashmiri chilli powder (or regular chilli powder), hing and 1/4 tsp methi powder. Keep stirring. Add salt. Cook until the you see some oil here and there on top.
5. Store it in a bottle or ceramic jar. After it comes to room temperature, store it in the fridge.
6. The shelf life of this pickle is about 15 to 20 days.

Notes:

1. Before peeing the skin of the apple, keep ready all the ingredients. The apples change colour very soon after peeling the skin.
2. The apples I have chosen is medium sour. If the apples you choose are too sour, add more chilli powder and adjust the amount of salt accordingly.