There is so-called cooking liberty when it comes to pickles.  An Indian kitchen finds such liberation with Pickles and Spice Powders, anything found in abundance is readily converted to be stored for later. This is a unique version of Instant Pickle prepared with Green Apples. Green Apple Pickle is a simple twist made on the Classic South Indian Pickle.  Needless to say, the fruit gives total justice to the Pickle with its soury tartness, mild sweetness and crunchy texture.
     When my MIL's Sister Winnie, Aunty visited us, she had prepared this Green Apple Pickle.  Since then, Green Apple Pickle is one variety of pickle readily stocked in my pantry.  Being a Pickle lover, anything in the name of Pickle is a must-try according to me.  But this Green Apples masquerades as Raw Mangoes, giving a deception to our taste buds at the first bite.  This is an Instant Pickle with a combination of tastes and flavours & it is equally spicy too.  Green Apple Pickle goes well with Curd Rice or simply serve a smidgen of this Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.


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Cuisine - South Indian
Recipe Type - Pickle
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM


Preparation Time - 20 - 30 Minutes
Maturing Time -Immediate

HOW TO MAKE GREEN APPLE PICKLE

INGREDIENTS:

Green Apple - 2 No's.
Gingelly (Sesame) Oil - 1/2 Cup
Mustard Seeds - 1 Teaspoon
Turmeric Powder - 1 Teaspoon
Red Chilli Powder - 3 -4 Tablespoons
Asafoetida - 1/2 Teaspoon
Fenugreek Seeds Powder - 1 Teaspoon
Salt - To Taste
Sugar - 1 Teaspoon
Vinegar - 2 Tablespoons

METHOD:

• Wash the Green Apples and pat dry them with a clean kitchen towel.
• Core, De-seed and cut the Green Apples into Cubes.
• In a large mixing bowl/jar, add the chopped Green Apple pieces along with salt and mix well.
• Cover the bowl/jar and leave this aside for about 10–15 minutes.
• Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds.
• Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
• Pour in the Vinegar along with a pinch of Sugar and mix well.
• Add chopped Green Apples along with enough salt and mix well.
• Cook the Pickle on a low flame for a few minutes.
• Finally, add powdered Fenugreek seeds Powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Green Apple Pickle to cool down.
• Store the Green Apple Pickle in a clean and dry Glass/Ceramic Jar.
• Green Apple Pickle tastes great with Curd Rice and is the best accompaniment with Rice Gruel (Kanji/Porridge).
• Serve a smidgen of Green Apple Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.

NOTES :

• The Green Apples should be absolutely dry & moist free before cutting them for the Pickle.
• I have used Granny Smith Apples in the recipe.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• Avoid using steel/aluminium/copper container for preserving the Green Apple Pickle, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Green Apple Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• If stored properly, Green Apple Pickle can last for a week at room temperature and up to a month in the refrigerator.
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.