Green apple pickle
Ever crave for instant mango pickle, but realize it is not the season for raw mangoes?? Here’s one recipe that you can use as a substitute for raw mango pickle and can be made instantaneously since green apples are ubiquitous throughout the year. They taste almost as good as raw mango. This comes very close in taste to “dhedeer uppinkai” that we all love at South Indian weddings.
Green apple- cut into 1” thin pieces
1 tbsp each of mustard powder, methi (fenugreek)powder, turmeric powder, red chilli powder
Fresh squeezed lemon juice from 1-2 medium sized lemons
Oil, 1 tsp mustard seeds and pinch of hing ( asafoetida) for tempering
Salt to taste.
Cut the green apple into 1”pieces. Add all the above ingredients except salt and let it stand overnight in the refrigerator. Few hours before you are ready to serve, temper with mustard seeds in oil and add salt and lemon juice per taste. If you need extra spice, fine chop some green chillies and add them into the oil when you temper the mustard seeds. You can stock up the excess, refrigerate it and use it for upto 1 week.