Apple Thokku (Pickle)
Here in the US, raw green mangoes are found less often and are expensive. Green apples are more easily available at the grocery shops.
I had some sour green apples (granny smith) lying at home with no takers … so just tried making the south-indian thokku (pickle) … You must try it to believe it – the taste of apple doesn’t come across at all … Probably the apples being sour helps – and with the spices, it tastes yummm …. Goes well with rotis/parathas as well as dosais :)
Green apples: 4 [You can use granny smith or any other sour/tart apples]
Oil: 3 tablespoons
Mustard seeds: 1 teaspoon
Red chilly powder: 2 teaspoons
Turmeric powder: ¼ teaspoon
Fenugreek seeds: ½ teaspoon
Asafoetida (hing) powder: ½ teaspoon
Salt to taste
- Powder the fenugreek seeds.
- Heat the oil in a non-stick frying pan (kadhai). Add the mustard seeds and allow them to splutter.
- Next, add the asafetida powder, turmeric powder, and the fenugreek seed powder. Fry for a few seconds. Turn off the heat.
- Immediately add the red chilly powder in hot oil so it is fried as well.
- With the seasoning ready, let’s proceed to the apples. This ensures that the apples are ready to be dropped into the pan as we chop/grate them. This minimizes the oxidation (turning brown).
- Peel and deseed the apples. Then, finely chop or grate them. Keep adding them to the frying pan with seasoning.
- When all the apples are added to the pan, turn on the heat and stir well to blend with the spices.
- Cook covered on medium heat and stir at regular intervals. The apples will sweat and cook in their liquids. Let cook this way till the apples are cooked and mushy. You can mash them slightly for a smooth consistency.
- Add the salt to taste. Mix well and cook for a few minutes so that any remaining moisture is gone. When the mixture comes together as a lump and oil begins to separate from the pickle.
- Check for seasoning and oil and adjust to taste.
- The apple thokku (pickle) is ready to be served immediately.
- To store, transfer when cooled to a dry jar with an airtight lid. Refrigerate for increased shelf life.