GREEN APPLE PACHADI is a lip smacking, mouthwatering instant Indian spiced pickle with a simple tempering of mustard, curry leaves and spices which goes perfect with any meal! This pachadi/pickle can be made in a jiffy if you have some fresh apples lying around. Granny smith apples are perfect as they have a tart hue to it and are very crispy which helps to maintain its shape and crispiness when pickled but any crisp apple you have would do too.
NOW, WHAT IS PACHADI?
Pachadi is nothing but the south Indian “Konkani” language word for a kind of fresh salad or instant pickle where crunchy veggies (mostly those that can be eaten raw) are spiced up and served as a side salad or a tongue tickling pickle. My favorite is using raw mangoes to make Instant Mango Pickle or Ambuli Pachadi. Veggies or even fruits are chopped up and mixed with either curd/yogurt or some simple spice powders with sometimes a tempering of mustard seeds and curry leaves in oil.
HOW ABOUT INDIAN PICKLES?
Indian pickles are different from the western pickles which are just some pickling cucumbers or any beets or onions etc. pickled in a mixture of vinegar, water, salt, sugar and sometimes some spices. But these south Asian Indian pickles are totally different. These were basically made to preserve seasonal vegetables or fruits, pickled or preserved in a spicy mixture of lots of oil, spices, aromatics etc. Veggies, fruits, dry fruits or even sometimes seafood like prawns were either washed dried, chopped and then mixed in a spicy pickle mixture of oil, spices and salt with sometimes jaggery or sugar added. They need to steep in the oil and spice mixture for a couple of days to sometimes weeks or months for it become the right consistency and flavor before we can enjoy them. But these Instant pickles or in this case Apple Pachadi (or my favorite Ambuli/Raw Mango Pachadi) can be made in a jiffy. Just chop and stir in a simple tempering of mustard or sometimes other spices too with red chili powder and salt to taste. Once mixed, they are ready to be enjoyed with any meal.
INGREDIENTS NEEDED FOR INSTANT GREEN APPLE PACHADI/PICKLE:
Green Granny Smith tart apples – chop into small bits (but not too small that they break apart or disintegrate in the pickle!). If you cannot find Granny smith apples, use any firm apple you have. I guarantee you; you and your family will love this sweet, tangy, mildly spiced Instant Apple Pickle! Rest of the ingredients are just for tempering. Salt – according to taste. You can use pink salt, pickling salt, rock salt or just plain table salt. Oil – I have used mustard oil but you can use any cooking oil, even coconut oil or sesame oil. Mustard seeds – every south Indian curry or dish is tempered with these black bits of flavor bombs. Fenugreek or methi seeds/or in powder form – not only are they nutritious, they lend a lovely flavor to any pickle. Turmeric powder – for color, flavor and always good for you because of the presence of “curcumin” in it which is the main active ingredient in haldi; it has tremendous anti-inflammatory effect and is also a strong antioxidant. Black pepper powder – of course for more heat/spice but mainly because you are adding turmeric powder. Adding black pepper along with haldi every time helps in quicker and faster absorption of “curcumin” by our body because of the presence of “piperine” in black pepper which enhances curcumin absorption multifold! Hing/asafetida powder – this is one of the main ingredients in south Indian cuisine especially when adding dals, potatoes etc. to help in digestion. This is optional and you can skip if you do not like it or do not have it. Lemon/lime juice – adds a bit of a tang or sourness and is also good for you; just a dash according to taste. Just chop apples, add salt and set aside.
Prepare a tempering of the spices in oil.
Turn off the heat. Add the apples, mix and enjoy!
Green Apple Instant Pickle can be enjoyed as soon as it is made or let the flavors marry to enhance the taste; set aside for about 15 minutes. It goes as a perfect side with any Indian meal but can also be served with any meal of your choice too as a lip smacking accompaniment. We had some apple pachadi with a south Indian flavored Tamarind flavored rice called “Puliyotharai” and freshly sprouted mung bean sprouts.
Store leftover pachadi/pickle in the refrigerator in a clean and dry glass bottle and when needed, use a dry spoon to serve. Enjoy Foodies and Happy Eating!
Here are some more pickles you may like:
Green Chili Pickles Karela/Bitter Gourd Pickle
PIN here for later:
If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page For more such easy and delicious recipes, follow me on: Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus @ Vanitha Bhat Have fun cooking, eating and sharing!!!
