While I was expecting my baby, my friends used to get me lot of pickles, though I never had an urge to eat that much pickles. But among all that I had those days, these apple pickles were one that I really liked. I have made this pickles so many times now. They are good replacement for raw mango pickles and one can finish off a bowl at a time. They go very well along with curd rice. This is an instant pickle and lasts for about an week if kept in the refrigerator ( if you let it remain for a week).
What You need :
2 large granny smith apple
3/4 teaspoon fenugreek seeds powder ( methi)
1 teaspoon mustard
1/4 teaspoon asafoetida ( hing)
1 teaspoon red chilly powder
1/4 cup oil
salt to taste
How it's Made:
Cut apples into small pieces. In a pan dry roast the fenugreek seeds and powder it.
Heat oil in a pan, add mustard when it starts to splutter add asafoetida, fenugreek powder, chilly powder and salt. Mix well and add the apples pieces, mix and turn off the heat. Don't over cook the apples.
Cool and serve or store in dry airtight container in the refrigerator.
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