Green apple achar is one of my favourite go to pickles. Super easy to make and goes well with curries or Indian stir fried vegetables. I love it with my dhal and rice, it adds so much flavour to meal times. Goes great with meat dishes too such as chicken curry.
Wherever we Indians go, we take our spices along with us. We even made some tart green apples into a delicious pickle. I was told about the green apple achar by my family who had tried and loved it overseas. Since moving to Australia, I have given it a go and tested a few different methods to making the achar last longer. It is a quick achar that hasn’t dried in the sun as apples exposed to the sun do not keep well. They lose their crispness when dried out and don’t absorb flavours as well as they should.
Green apple achar can keep for up to a month in the fridge but I usually make small batches for freshness and texture. It doesn’t take too long to make a new batch and often retains its crunch. If you have a large family or want to share it around, you may want to make multiple batches of the recipe below.
I will admit, I prefer using ready made achar masala as it is a time saver and for green apple achar, it adds a light flavouring. Quick achar that you do not have to store for too long does not need a very strong flavour as it often comes from the mustard oil being added to it. You are not letting it age and with a small batch of achar, it is quite time consuming to make achar masala. If you do like your achar masala fresh, be sure to make lots and store them. You can find the recipe here.
7 Large Green / Granny Smith Apples
1 1/4 Cup Mustard Oil
4 Tbsp Achar (Pickle) Masala
3 Tsp Salt
- Slice each of the apples lengthwise, remove the seed core. Each slice should be long and thin. Place them into a tray
- Salt the apples while making sure to coat all apples evenly
- Spread salted apples and cover
- Let the apples sit indoors (not in the sun) for 2 – 3 hours
- Meanwhile, heat the mustard oil till warm (not boiling or smoking). This should take 5 – 10 minutes on low heat. The oil should become fragrant
- Place warm oil in a dry place to cool
- Then drain out all the excess moisture from the apples (after 2 – 3 hours) and using a tea towel or paper towel, completely dry the apple slices
- In a clean, dry bowl, add the apple slices followed by oil (completely cooled) and achar masala. Coat evenly
- In a large glass jar, carefully spoon in the apples and all the oil in the bowl
- Store in the refrigerator for up to a month.