Granny Smith Apple Pickle - Framed Recipes (2024)

Granny Smith Apple Pickle is one of the quickest recipes you will find for a South Indian style pickle using green apples. The sweet yet tart apples are perfect to make this instant apple pickle. This green apple pickle kinda imitates the instant raw mango pickle. :).

Pickles/achar are a good accompaniment to most Indian dishes - plain rice with curry/sabji, rotis, parathas, pulao, etc. Keep this Indian version of Granny Smith Pickle handy for days when you want some khatta meeta accompaniment to go with your Indian dishes.

If you L-O-V-E Indian pickles/achaar and you are looking for a preservative-free recipe, this is a must-try. It hardly takes 10 minutes to prepare this side dish and it lasts for about a week in an airtight container in the refrigerator.

Ingredients

Granny Smith Apple

Cayenne Pepper/Indian red chilli powder (Adjust to suit your taste)

Paprika (See the section labeled"Changes From The Original Recipe")

Oil

Mustard Seeds

Methi seeds/Fenugreek Seeds

Asafoetida/Hing

Ground Turmeric/Haldi/Turmeric Powder

Curry leaves

Salt to taste

Equipment

Bowl

Chopping board & knife

Measuring cups/spoons

SKillet/Frying Pan

Cooking Spoons

Clean, dry, air-tight jar to save the leftover pickle.

Step By Step Instructions

Prep work

Wash, core and chop the apples into small bits.

Mise-en place

Cooking

Heat oil on medium high heat in the kadhai/pan and add mustard seeds. When they crackle, add the methi seeds and curry leaves. Saute for a minute or two.

Reduce the heat and add the spice powders - Cayenne, Paprika, Ground Turmeric and Asafoetida. Saute for a couple of minutes.

Add a little water and salt to taste and bring it to a boil. Increase the heat and let this mix thicken a little bit.

Once the mixture has thickened, turn off the heat and add the chopped apple pieces and mix well to coat each piece.

Once cooled, store in an airtight jar in the refrigerator.

How Long Does This Last?

This is an instant pickle, with no preservatives. As soon as it cools down, if not using immediately, refrigerate it in an airtight container. This will last for 5-6 days (and flavors will develop over time) in the refrigerator. Remember to refrigerate leftovers as soon as possible.

How To Control The Spice?

In the video, I have used about 2 teaspoons of Kashmiri Red Chilli Powder. Sweet Paprika is a good substitute for Kashmiri Red Chilli Powder. To increase the heat, you can use Cayenne Pepper or a combination of Paprika and Cayenne. You could also use any Indian Red Chilli Powder.

My original recipe called for 1 teaspoon Sweet Paprika and 1 teaspoon Cayenne Pepper. That proportion is a wonderful combination if you like the spicy version of the pickle.

Hing/Asafetida

Hing/Asafetida is a common ingredient in the Indian Pickles. It acts as a flavor enhancer and also aids with digestion. You can buy this from your local Indian Store or online.

If you are following a gluten-free diet, please read the labels to ensure you are using a gluten-free product.

Useful Tips

1. Cut the apple just before you are ready to cook to prevent browning.
2. Before you add the spice powders, turn the heat to the lowest setting. This prevents the spice powders from burning.
3. Start with ½ teaspoon of salt and increase if needed. I use about ¾ teaspoon of salt.
4. The spice mix should thicken before you add the apple pieces. You add about ⅓ cup water. Cook it out and reduce it to about 1-2 tablespoons.
5. Once you add the apple pieces, work quickly to mix everything. DO NOT overcook.
6. Let the apple pickle come to room temperature before storing it in an airtight container.
7. Use a dry spoon to serve.
8. Store the leftovers in a clean, dry, air-tight jar in the refrigerator. Keep in mind that this pickle does not have a great shelf life since we are not adding any preservatives. Since it hardly takes any time to prepare this, you wouldn't mind making it over and over again. 🙂

Changes From The Original Recipe

I had first published this recipe on 2015/04/14. Almost 6 years now. It is still my favorite at home. And is my go-to pickle recipe for Sadya. I made a couple of changes to the recipe card as follows:

In the original recipe, I was using a combination of Sweet Paprika + Cayenne (1 teaspoon each, adjust to taste). In the updated recipe, I have used Kashmiri Chilli Powder (2 teaspoons; adjust to taste).

I have mentioned the quantity of water to use.

Also, when I do not have curry leaves (like when I shot the video), I omit them. So, I have marked them as optional.

Also, while using hing, use gluten-free if required.

Serving Suggestions

A typical Indian meal revolves around either rice or roti (chappathi) - an unleavened flatbread made with wheat flour. Along with the rice and/or roti, there will be a dal/beans dish. add to it a sabji (a dry stir fry made with seasonal vegetables). If your family eats non-vegetarian food, then you can also add meat or egg to your meal. Along with this, there will be yogurt or buttermilk(homemade, this is usually the liquid left behind when you remove butter from curd/yogurt), pappad (thin deep-fried lentil wafers), and achaar(Indian pickle with spices). This Granny Smith apple pickle is like the raw mango pickle.

Pickles are usually served just about a teaspoon or a tablespoon for a meal.

Rice

Plain Rice

Jeera Rice

Paneer Corn Pulao

Tehri

Stir Frys

Wilted Spinach

Kale Thoran

Mustard Greens With Chana Dal

Asparagus Stir Fry

Curry

Chayote Squash With Toor Dal

Erissery

Chana Ghashi

Kadhi Pakora

Beetroot Aviyal

Granny Smith Apple Pickle