Another recipe from my trip to London, I got to spend a lot of time with my Aunt and she showed me quite a few recipes. This is the green apple pickle. I had never had it before and so we set out to make it. I was not quite sure what it was going to be like but it was absolutely delicious. My Aunt never really uses recipes but goes by how it tastes and so she showed me how she makes it.These recipes are the best – when you actually get to learn from a great cook.
The apples and peppers that were there were a little different from the ones we get here in the states but I did make it and it turned out absolutely delicious. We have been slathering it on everything – well nearly.
It paired really well on baguettes with cream cheese and topped with the pickle.
Go ahead and try it.
- 2 teaspoons methi (Fenugreek) seeds
- 2 teaspoons mustard seeds
- 2 heaped teaspoons jeera (Cumin) seeds
- 3 medium sized banana peppers
- 1 cubanelle pepper
- 1 red sweet Italian red chilli pepper
- 20 curry patta leaves
- 1 inch piece of ginger
- 8 flakes of garlic
- 1 teaspoon turmeric powder
- 2 heaped tablespoons of Kashmiri chilli powder
- 3 medium sized granny smith apples
- ½ cup of sugar
- 1 cup rasins or crasins
- ¼ cup apple cider or malt vinegar
- 1 ½ tsp Sea salt
Chop the apples into cubes, discarding the centers and stems. Salt the apples and let them sit for about 2 hours.
Roast the methi (Fenugreek), mustard and jeera (Cumin) seeds for about a minute (they should smell fragrant). Set them aside to cool and then grind them to a powder
De-seed the peppers and cut into chunks.
Grind the garlic and ginger into a paste with about a tablespoon of brown/malt vinegar.
Heat a cup of oil on medium heat in a medium sized pan. When it is hot add the curry patta leaves and fry for about a minute – do not let them brown. Lower the flame to a medium low and add the garlic ginger paste and saute for about a minute. Add the ground spice and saute for another minute. Add the turmeric and Kashmiri chilli powder. Stir for about a minute.
Now add the peppers and saute for a minute. Pat the apple chunks with a paper towel and then add them to the pot. Stir to distribute all the spices. Cover and cook. Stir every 5 to 10 minutes. Add extra oil if needed.
After about 15 minutes, add the sugar and crasins. Stir to incorporate and cover. Cook for another 15 minutes on a low flame, stirring intermittently. The apples should be very soft by now. Add the salt. Taste and add more salt/vinegar/Kashmiri chilli powder. Add the vinegar only if you want it more tart.