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green apple pachadi

Green Apple Pachadi/Instant Pickle

A tongue tickling, mouthwatering Indian pickle with a simple tempering of mustard, curry leaves and spices which goes perfect with any meal!
Course Appetizer, condiment, Salad, Side Dish
Cuisine Indian, South Indian
Keyword apples, pickle, salad, spices
Prep Time 5 minutes
Cook Time 2 minutes

Ingredients

  • 1 ½ cups chopped Granny Smith apple about 1 1/2 apples
  • Salt to taste
  • 2 tbsp sesame oil or any other cooking oil
  • 1 tsp mustard seeds
  • Few curry leaves
  • 1/8 th tsp hing powder asafetida
  • 1 tsp Kashmiri red chili powder/cayenne pepper powder
  • ¼ tsp haldi/turmeric powder
  • Dash of freshly ground black pepper powder
  • ¼ tsp fenugreek powder or fenugreek seeds
  • Half a lemon/lime juice about 1 to 2 tsp depending upon sourness of lemon

Instructions

  1. Wash green apples, core and chop into small pieces.
  2. Add salt to taste and set aside.
  3. In a small saucepan, heat oil until hot.
  4. Stir n mustard seeds and once it splutters and crackles, stir in curry leaves.
  5. Saute on medium low heat for a few seconds.
  6. Add the spice powders: 1 tsp Kashmiri red chili powder, ¼ tsp fenugreek powder (or seeds), dash of black pepper powder and ¼ tsp hing or asafetida powder.
  7. Mix well, frying for a few seconds in medium low.
  8. Turn off the heat and stir in the salted apples.
  9. Mix well to coat with all the spices and oil.
  10. Do a taste test and adjust seasonings and spices.
  11. Squeeze some lime or lemon juice, mix again.
  12. Let cool and enjoy with curd/yogurt rice, rotis, parathas etc. or as a side with any meal.
  13. Store leftovers in the refrigerator and mix well before serving again.
  14. Enjoy and Happy Eating!

Recipe Notes

  • Adjust the amount of spices especially red chili powder according to personal preference.
  • You can use paprika powder (a dash to color the dish) if using cayenne pepper powder for heat.
  • The same recipe can be used to make Ambuli Pachadi using raw mangoes.