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.
