Sweet-and-Sour Apple Pachadi

This is my entry for Open Sesame 2. This is an event designed by Siri and DK (Dhivya). I selected Box 1 and my riddle was: 

A moniker in my name for a city
A phrase with me will make you cherished
I am so good for you in my utter simplicity
In Medical dictionary the fact so furnished
I am so famous in the world of bytes
Known for many aspects of usage
I am fat and rotound and make crunchy bites
My fame known from many religious traditions – right from the old age
Am, I forbidden? Or mystical ?
or the eternal giver of Youth
I consists of five internal carpels
Am good for good health of your mouth
I am as basic a fruit as you can think of
Or as hard if you dont try enough
If You eat me on a day to day basis
Then you dont have worry about anything – be it cold or dry cough

The answer I guessed in the first try – it is Apple 🙂 … Then, I thought of making something different by using apples for this competition.
I love the sweet-and-sour pachadi (chunky jam) made with raw mangoes – that tastes similar to chunda or murabba. I had a couple of granny smith apples (the green sour ones), so I tried out the sweet pachadi with them instead.

Came out well and the taste of apple only enhanced the pachadi. It’s a nice one with rotis or rice. Stores for about a week if refrigerated.




Granny Smith (green sour) apples: 2 medium

Jaggery or brown sugar: 2 tablespoons or to your taste

Red chilly powder: a pinch (optional – can be skipped when preparing for kids)

Salt: a pinch



  1. Wash, peel, and deseed the apples. Then, chop them roughly to bite-sized pieces.
  2. Heat about 2 cups of water in a pan and add the chopped apples.
  3. Cook covered on medium heat and stir at regular intervals till the apples are cooked and mushy. You can mash them slightly for a thicker liquid.
  4. Add the jaggery and salt. Mix well and cook for a few minutes so that the jaggery dissolves completely and the sweetness is absorbed by the apples. Also, the liquid thickens well.
  5. Check for sweetness and adjust to taste. Add the red chilly powder and mix.
  6. When the liquid of the pachadi is sticky like honey, turn off the heat.
  7. You may also add a tempering of mustard seeds in a teaspoon of oil if you want.
  8. Enjoy hot or cold with rotis or spicy sambar and rice.
  9. To store, cool the pachadi. Then, transfer to a dry jar/container with an airtight lid. Refrigerate for increased shelf life.

8 Responses to “Sweet-and-Sour Apple Pachadi”

  1. Wow, this looks delicious:)

    From skribles: Thanks Vani

  2. good riddle!! congrats on guessing it on ur first try! 🙂 and the pachadi looks awesome!

    From skribles: Thanks JZ 🙂

  3. apple pachadi looks gr8 skribles..nice and creative way to use it 🙂

    From skribles: Thanks Ranji.

  4. sounds yummy!!! I usually dont bring green apples as they r sour, but I am tempted to bring atleast a couple of them and try your recipe…

    From skribles: Thanks Ramya … do try it out and let me know if you like it

  5. Nice one!!Different and yummy.

    From skribles: Thanks Shri

  6. Wowy! thanks for such a unique entry skribles!:)


    From skribles: Thanks for the nice words and such an interesting event Siri 🙂

  7. looks nice… great entry..

    From skribles: Thanks Sowmya

  8. wow, that’s a delicious pachadi! looks so colorful and yummy.

    From skribles: Thanks Uma

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