What are the best green apples to use for spicy green apple pickle?

Tart and firm green apples like Granny Smith or Crispin are excellent choices. Their acidity balances the spices and prevents the pickle from becoming mushy.

How long does spicy green apple pickle last?

When properly stored in an airtight container in the refrigerator, spicy green apple pickle can last for several weeks, often up to a month. Ensure no contamination occurs while serving.

Achar is a South Asian term for pickle, usually made with fruits or vegetables preserved in oil, vinegar, or brine along with various spices. It's a flavorful condiment that adds a zing to any meal.

How spicy should my green apple pickle be?

The level of spice is completely customizable! Start with a smaller amount of chili powder or peppers and taste as you go, adding more to reach your desired heat level. Remember that the spice may intensify as the pickle ages.

7 Best Spicy Green Apple Pickle Secrets: Guaranteed Flavor!

Name: Spicy Green Apple Pickle: The BEST Easy Achar Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 kg Green Apples, firm and tart; 1/2 cup Mustard Oil; 2 tablespoons Fenugreek Seeds (Methi); 2 tablespoons Mustard Seeds (Rai); 2 tablespoons Fennel Seeds (Saunf), coarsely crushed; 1 tablespoon Nigella Seeds (Kalonji); 1 teaspoon Turmeric Powder; 2 to 4 tablespoons Red Chili Powder; 1/4 teaspoon Asafoetida (Hing); 3 to 4 tablespoons Salt, or to taste; 1/4 cup Vinegar (white or apple cider vinegar); 1 tablespoon Sugar (optional)

Description

A spicy and tangy Indian pickle made with green apples, mustard oil, and a blend of aromatic spices. This apple achar recipe adds a burst of flavor to any meal

Ingredients

Scale

1 kg Green Apples, firm and tart
1/2 cup Mustard Oil
2 tablespoons Fenugreek Seeds (Methi)
2 tablespoons Mustard Seeds (Rai)
2 tablespoons Fennel Seeds (Saunf), coarsely crushed
1 tablespoon Nigella Seeds (Kalonji)
1 teaspoon Turmeric Powder
2 to 4 tablespoons Red Chili Powder
1/4 teaspoon Asafoetida (Hing)
3 to 4 tablespoons Salt, or to taste
1/4 cup Vinegar (white or apple cider vinegar)
1 tablespoon Sugar (optional)

Instructions

Wash, core, and cut the green apples into small, bite size pieces.
In a dry pan, lightly roast both fenugreek and mustard seeds for 2 to 3 minutes until fragrant. Grind coarsely in a spice grinder or mortar and pestle.
Heat the mustard oil in a large pan or wok until it reaches its smoking point. Turn off the heat and let it cool slightly for a minute.
Add asafoetida (hing) to the slightly cooled oil and let it sizzle for a few seconds. Add the crushed Fennel seeds and Nigella seeds and saute for a minute.
Add the turmeric powder and red chili powder to the oil. Stir quickly to prevent burning.
Gently add the chopped green apples to the pan. Mix well, ensuring that all the apple pieces are coated with the spice mixture.
Add salt and sugar (if using) to the mixture. Stir well. Cook the pickle on medium low heat until the apples soften slightly, but still retain some crunch about 15 to 20 minutes.
Stir in the vinegar and the ground mustard and fenugreek seeds and cook for another 5 minutes.
Allow the spicy green apple pickle to cool completely before transferring it to sterilized glass jars.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Condiment
Cuisine: Indian

Nutrition

Calories: 50
Sugar: 2g
Sodium: 300mg
Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 4g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg

Keywords: apple pickle, achar, spicy, indian, condiment