When it comes to creating pickles by Indian recipe of green and red apple, I don't experiment nearly as much as I should.
In most cases, I find satisfaction in returning to tried-and-true recommendations.
However, during the course of the previous week, the green apples in the fruit basket were actually pleading with us to pay them some care.
And that is how the concept of the pickle came about. I feel obligated to tell you this: the outcomes exceeded my expectations, and I couldn't be happier about it.
My close circle of friends even complimented me really high on my performance.
This pickled green apple dish is made with granny smith apples that have been finely sliced and pickled in a hot chili vinegar sauce.
I have a strong feeling that this will quickly become one of your go-to options.
Put the diced green apples in a large bowl.
Set aside.
Oil should be heated over medium-high heat in a deep pan. Splutter mustard seeds.
Ginger and garlic should also be added.
Cook over moderate heat, turning the pan regularly until the aroma is released. Curry leaves must be added.
Cook for a short period of time.
Put the heat on low and stir the mixture.
Mix in some ground red chili powder, ground asafetida, ground turmeric, and ground fenugreek.
Cook for a short period of time.
Bring enough water to a boil, then add the vinegar and salt. Raises the temperature, bringing the liquid to a boil.
Simmer for 2-3 minutes. Put an end to the cooking. The bowl of green apples should now have the vinegar mixture poured into it.
Be sure to combine everything thoroughly.
After it has been allowed to cool, you should place it in a container that has been sterilized.
Apple Pickle Recipe Kerala Style
This recipe for apple pickle will always have a special place in India's heart by kerala style of making.
Pickling and canning are two of our family's favorite ways to preserve fresh vegetables and fruits so that they may be used at any time of the year.
As a result of the fact that it is most delicious when paired with plain steamed rice, pulao, biriyanis, parathas, and roti, it has become an essential component of our daily diet.
Having said that, there is a significant gap between the pickles made in the North Indian manner and the pickles made in the South Indian style.
The most notable of these is that people in Northern India use mustard oil, whereas people in Southern India use gingelly oil or sesame oil.
There is a clear distinction in flavor between the two oils, despite the fact that the pickle receives the necessary sourness and spicy saltiness from both.
Fresh green apples are used to produce this Green Apple pickle, along with mustard seeds, fenugreek seeds, garlic, green chilies, curry leaves, spice powders, and gingelly (sesame) oil, a dash of vinegar, and a pinch of salt.
Once the pickle has completely cooled, it should be stored in a jar that has a lid that prevents air from escaping.
A jar of this pickle will provide sufficient food for a household of four for approximately one week.
Therefore, you should store it at room temperature in a container that seals tightly to prevent air from escaping.
It is important to avoid getting the pickle bottle wet when you are using the spoon. Each and every time, the pickle should be removed with a clean and dry spoon.
Keep it in the refrigerator if you intend to use it for more than a week or if you are doubling the recipe.
Red Apple Pickle Indian Style
To make pickle with red apple by Indian style colander-wash sesame seeds.
Toast sesame seeds over medium heat.
Seeds should easily crush between two fingers.
Cool and serve. In the same pan, dry roast fenugreek seeds until they change color. Wait. Separately grind the seeds.
Mash sesame seeds.
Over grinding could result in sesame paste, therefore, do not overprocess. Apple must be washed and dried. Quarter and core the apple.
Each quarter should be 34" wide.
About 3/4 cup apple chunks.
In a bowl, combine apple slices, garlic, and lime juice.
Lime prevents apple discoloration and adds sourness to pickles.
If the apple is tart, add less lime juice or omit it.
If the pickle needs extra lime juice, add it.
Mix roasted sesame seed powder, chili powder, salt, fenugreek powder, and mustard powder in a basin.
This is a spice blend. Apple bits and spice blend. Warm oil to temper. Add mustard seeds to heated oil and turn off the heat.
If used, add fenugreek seeds and chili seeds. Hot oil fries' seeds. Let tempering cool, then pour over apples and combine.
The pickle may look dry, and the oil may not float.
After 2-3 hours or overnight, the oil will float to the top. If not, heat some oil, cool it, and mix it into the pickle if it's dry.
Transfer to a glass jar and chill for 3-4 days.
One of the pickle preservatives is oil.
This pickle has a short shelf life, which means it doesn't need as much oil.
There's no need to use more than 13 cups of oil.
Add extra lime juice if necessary to achieve the desired level of tartness. This isn't a pickle you'll want to prepare in large quantities.
Make a modest amount and eat it within a week or two.
Red Apple Pickle Recipered Apple Pickle Recipe
It is not difficult at all to prepare homemade pickles of red apples with this recipe and other accompaniments.
These kinds of straightforward raw pickles can easily be thrown together for a family dinner and give a new layer of flavor to Indian cuisine.
The accompaniments that you provide with a meal are what will make people remember what they have eaten and will demonstrate the work that you have put into preparing the meal.
Pickles and chutneys are two condiments that are exceptionally well-liked in India and are often not difficult to prepare.
The key to success when making uncooked pickles, such as this one, is to utilize fresh ingredients and avoid making them too far in advance of the dinner.
Because this is a fresh pickle, it can only be kept for a few days in the refrigerator if it is placed in a container that is airtight.
After washing and thoroughly drying it, check that there is neither moisture nor dust on the apple.
After coring it, chop or shred the apple into bite-sized pieces.
Salt, turmeric powder, and asafetida, along with pieces of apple, should be mixed together in a small basin.
Marinate for 30 minutes.
Put the mustard oil in a small saucepan, then bring it up to medium heat. When the pan is hot, add the ground chilies along with the cumin, mustard, and nigella seeds.
Take the seeds off the fire as soon as you hear the sputtering sound they make, and then let them cool.
After it has cooled, add it to the apple mixture, and make sure it is thoroughly combined.
After 15 minutes, with the lid on and the occasional stirring throughout the waiting period, the dish is ready to be served.
Kashmiri Apple Pickle
To make this Kashmiri pickle after washing the mangos and apples, dry with a clean towel, and wipe with a fresh cotton cloth.
Peel each mango, then cut it into six to eight pieces.
Combine four tablespoons of salt and place the mixture in the refrigerator for five to six hours. After waiting for 6 hours, wash the clothes again and carefully filter out all of the excess water.
Keep aside.
After peeling and coring the apple, cut it into six to eight elongated wedges, and set it aside.
Sugar and the other ingredients, including mango and apple, are combined in a container with a wide bottom and stirred.
Put the container on the stove and start the heating element.
Allow it to simmer over low heat and give it a light toss every so often to prevent the mixture from scorching or sticking to the bottom of the pan.
After around ten to fifteen minutes, the sugar syrup will have thickened, and the mango apple will have become mushy.
Once the syrup has heated through and seems to be a little runny, turn off the flame and remove it from the fire.
As it cools, it will become more viscous.
Wait for it to reach room temperature before serving. Move the contents of the bowl into a sterile jar and secure the lid.
Store for an extended period of time at room temperature or in the refrigerator.
In place of sugar, you can substitute gur or jaggery.
Always add sugar to the achar while it is simmering, never after it is finished cooking.
Sugar needs to be adjusted according to how sour the raw mangoes are. In this recipe, the apple can be left out if you like.
Increase the amount of sugar by 1/2 kilogram of mango.
Sweet Apple Pickle Recipes
After peeling and coring the sweet apples, wash them and cut them up into chunks to make pickles with this recipe.
You don't have to peel the apples first if you don't want to, but I didn't bother because the apples I grew at home were so small and everything turned out just fine.
(The pickle will have a sweeter flavor depending on the sweetness of the apple that was used).
Place the apples and the remaining ingredients in a large stockpot and mix everything together to blend the flavors.
Bring to a boil while stirring often, then continue to boil hard for approximately an hour, or until the pickle has the consistency of jam and is thick.
Maintain a consistent stirring pattern to prevent the mixture from adhering to the bottom of the pan.
When I stir the pickle while it's boiling, I protect my hand with an oven glove in case of the pickle splashes on me while it's very hot.
You can clean and sanitize your jam jars by running them through the dishwasher.
Alternately, you can wash the jars with hot soapy water, rinse them thoroughly, and then place them on High in the microwave for a few minutes with a few centimeters of water in each jar.
Heat the water until it is boiling.
After removing the water from the jars with caution while wearing heat-resistant gloves, thoroughly drying the jars in a hot oven is the final step.
Coverings made of metal should never be heated in the microwave.
After allowing the contents of the jars to mature for a period of six weeks in a cool, dark cabinet, you may then enjoy them with cold meats, cheese, and biscuits.
Instant green apple pickle
This pickle recipe is for making instant pickles with green apples.
Certain products have a way of finding their way into your heart because of the little nuggets of knowledge they provide.
That's how I felt about Granny Smith apples, too.
They are one of the best apple cultivars in Australia because of their bright green hue.
Because of their strong acidity levels, these apples are excellent for baking and salads.
A British Australian orchardist named Maria Ann Smith continued to grow and propagate this variety and sell seedlings till the end of her life.
As a result, it pairs nicely with less acidic mango varieties such as the Indian Thothapuri and the Thai Blue.
Many Indian dishes have been recreated using Granny Smith apples, including this pickle, as a result.
The pickle is a simple dish that can be made at home using only a few ingredients, but the end product is delicious.
The secret to my uncle's quick green apple pickle is in the following suggestion.
Then add salt, cayenne pepper, and paprika to the mixture in a bowl.
Stir well to combine everything. Set the mixture aside for a few minutes before using.
During this time, add the other ingredients to the tempering and sauté them until the curry leaves are crisp.
Before serving, mix the apple with this tempering.
Pickle it and adjust the amount of salt according to how it tastes. Once the pickle has cooled for twenty minutes, it can be used.
Bottles should be thoroughly cleaned and dried before being put away in the refrigerator for future use.
Remove with a dry, clean spoon if necessary.
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