Published On: Fri, Jan 13th, 2017




Green apple – 3

Oil – 1 Cup

Mustard seeds – 3 Tablespoon

Garlic – 15 (sliced)

Ginger – 1 piece (chopped)

Curry leaves – 3 sprigs

Turmeric powder – ½ teaspoon

Fenugreek – ¾ teaspoon

Chilly powder – 4 tablespoon

Asafoetida – a pinch

Vinegar – 4 tablespoon

Salt – as needed



Wash and peel the apples. Chopped into small pieces. Heat oil in a deep pan. Splutter mustard seeds and fenugreek seeds.  Then add chopped ginger and garlic into the pan. Saute it well.

Now add curry leaves and reduce the flame. Add turmeric powder, red chili powder and asafoetida into the pan. Fry it well.  Add 2 tablespoons water and enough salt into it.

Bring to boil. Remove from the heat. Add the chopped green apples and pour the vinegar on the top of the apple. Mix it well.

Adjust the salt as needed. Pour some oil into it.  After cool it, transfer the pickle into air tight containers. Store refrigerated up to 4 days.

Serve it with rice/biriyani etc.



Photo Courtesy : Google/ images may be subject to copyright

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