Green apple khatta meetha achar

 

Green apple has a distinctive sweet sour tangy taste. It’s great in salads and baked dishes. I like to use it as a good replacement for raw mangoes. I have made many dishes with them including pickles, parathas, chutney and most popular being muthias. This time I wanted to try using them in mango khatta meetha achaar which my mom makes. Since we were running out of it, I thought I can try making with green apples. These apples are quick in cooking and can get mushy fast. So I had to work cleverly with them. The result was amazing. We relished the pickle with palak paratha and mathris! Family was thrilled. We found a good substitute. 

INGREDIENTS

2 green apples cut into pieces 

2 tbsp raisins 

1/2 tsp crushed pepper and cloves 

1/2 cup sugar or jaggery 

1 tsp chili powder 

1/4 tsp haldi/ turmeric 

1 bay leaf 

1/5 tsp cinnamon powder 

1 tsp crushed fennel seeds

1/2 tsp cumin seeds 

Salt 

2 tbsp oil 

Pinch of hung 

1 tsp vinegar

METHOD

1. Sun dry the apple pieces for few hours. On touch the pieces should not feel moist. 

2. Heat oil, add hing, cumin, bay leaf, clove mix and sauté for few seconds, 

3. Add all the spices and sauté for 5 seconds. 

4. Pour about 1/4 cup water and the sugar. Mix well and cook on high heat. Let it start to thicken and become a little sticky. 

5. Add the apple pieces and raisins. Mix well and see that the fluid inside coats the apples. It should not be watery. If it’s watery, cook on high heat to caramelize.  

6. Add vinegar and mix well. Put into sterilized bottles and store. Serve it with parathas, theplas and mathris. 

PS: add methi seeds if you like a little taste of it. 

Ingi Thokku - ginger pickle

 

South Indian food has its unique healthy blends and very strong flavors. I have always loved the blend and mix of flavors in the cuisine. Every time I make south Indian food, our appetite grows much more. Pickles have a special mention whenever I make this cuisine. Any new vegetable I try in my overseas stay I always try it through the south Indian flavors. I have tried to pickle many vegetables. The inspiration comes from the variety, the taste and the strong aroma. It’s simple yet you can’t ignore the cuisine and can easily get addicted. I had a lot of ginger at home and since ginger is wonderful for digestion as well as is great in winters,  I thought I should try making this pickle . I hope you all will enjoy this and try it out. Mixed with rice, dosas or idlis,  it’s a sure heart warming and exciting addition to the plate. 

Ingredients 

250 gms strong ginger washed, scraped and chopped roughly  

8-10 green chilies( reduce of you like)

1 head of garlic chopped roughly 

2-3 tbsp chopped curry leaves (blends better)

1/2 cup oil (sesame best, I use what is around)

1/4 tsp hing

1 tbsp mustard seeds

1 tbsp each urad & chana dal( optional)

2 tbsp jaggery 

2 walnut size tamarind made into pulp in hot water 

1/2 cup chopped tomatoes or purée 

Salt ( we need a lot to give long shelf life) 

1 tsp turmeric

3 tbsp roasted mustard powder 

1 tsp roasted methi/fenugreek seeds crushed

Method 

1. Heat oil and add hing and mustard seeds. Let them pop. 

2. Add dals and sauté till golden. Add curry leaves and let them color. (Love this aroma)

3. In a chopper, add ginger and chilies and roughly chop them fine. Not a paste though. Finely chopped. 

4. Add the garlic to the oil and let them get golden. 

5. Put in the ginger and the spices. Cover and cook on low heat to release the water. Do not add any water. 

6. Add the tomatoes and tamarind pulp and cook again till it starts to release the oil. 

7. Add the jaggery and cover to cook again. It helps to balance the sharpness of the ginger. 

8. Add more oil if needed. Keep cooking till the oil starts to seep out and the ginger is cooked. 

9. There should not be any water as it helps to keep longer shelf life. 

10. As it ages the spice gets lesser. So don’t stress if it’s too spicy. Adjust the spice and salt to taste. Enjoy this in winters with idli, dosa, ghee rice or with porridge. Taste great with everything. 

Banana peel-dhaniya pickle

We often throw away the peels and stems not realizing that they are as nutritious as the fruit or leaves. Banana peel is rich in magnesium potassium vitamin B 12 B 16 and of course fiber. The coriander stems have as much nutrition, flavor and goodness as the leaves. In times like today I decided to use these for those who are struggling to get fresh vegetables and fruits. Pickling them gave them a longer shelf life and of course they added an extra excitement on the plate.
INGREDIENTS
4 peels of banana
1 bowl of chopped coriander stems
2 tbsp ginger-garlic-gr chillies crushed
Walnut size tamarind slightly soaked
2-3 chopped tomatoes
1 tbsp chopped curry leaves
50 ml oil -1/2 cup
1 tbsp jaggery
1/5 tsp hing
1 tbsp chana dal
1 tsp mustard seeds
1/2 tsp methi seeds
1 1/2 tbsp roasted mustard seeds powder
1/2 tsp roasted methi seeds powder
1 tsp red chilli powder
1 tsp haldi
Salt to taste
METHOD
1. Soak banana peels in vinegar and baking soda to remove any dirt and pesticides. If you get organic then just wash well. After 15 mins, pat dry and chop into thin slices.
2. Chop green coriander stems well.
3. Heat oil and add mustard and methi seeds.
4. When they splutter, add dal and roast.
5. Add curry leaves and ginger garlic chilli crushed.
6. Sauté till slightly cooked.
7. Add salt and haldi.
8. Add the peels, stems and chopped tomatoes.
9. Cover and cook till the tomatoes are mashed up and peels are cooked well. Oil would start to leave sides.
10. Add tamarind and sauté well.
11. Add all the spices and cook again.
12. Add jaggery and cook till oil comes out. Add more if needed.
13. Serve with dosas, paratha or mix with hot rice.

Carrot Radish pickle

This pickle tastes so good that it’s hard to let it last long. It’s over as you can eat it with everything. Flavors are strong from radish and the carrots break the pungency with the sweetness. I must warn you that it smells very strongly and not everyone may like the smell in the house.
INGREDIENTS
1 cup thickly julienned carrots
1 cup thickly julienned radish
4-5 tbsp oil ( mustard, olive, sunflower)
2 tbsp salt
1 tsp chilli powder
1 tbsp mustard powder
1/2 tsp roasted methi powder
1/8 tsp hing
1 tbsp vinegar
METHOD

1. Dry the vegetables in the sun till they don’t have any moisture. 
2. Heat the oil on low flame and add all dry ingredients. 
3. Mix well to toast for 30 secs and add vegetables. 
4. Add vinegar and switch off the stove. 
5. Mix well, put in a jar and keep in the sun for a few days. 
6. You can eat it immediately but tastes great as it ages. 
7. Serve with saag, parathas, khichdee, masala puris. 

Green Apple pickle

We have moved back to Germany and it’s hard to find raw mangoes for pickles. I also like to try locally available ingredients. Green apples are tart and so good to pickle up. I love using it for many things. This week I thought of using the quarantine time for doing some more recipes that raid my mind. So tried this and ein everyone’s heart or should I say...tummies. It’s great with parathas, rice or even a slice of toast. It’s going to be on my list always.

INGREDIENTS
5 green apples cubed
1 pod garlic chopped
2 red onions cubed
1/2 cup oil
2 tbsp red chilli powder
3-4 tbsp salt
2 tbsp ground mustard
1 tsp crushed roasted methi
3 tbsp pickle masala of choice

METHOD
1. Dry apples, garlic and onions in the sun to remove moisture.
2. Heat oil and add all spices and sauté for few mins.
3. Add vegetables and sauté few mins and switch off heat.
4. Mix well and fill in bottle.
5. Relish it after a day with rotis, parathas, rice or khichdee.