Green Apple Pickle | How to make Green Apple Pickle

By Soumya Sreeraj  |  10th May 2017  |  
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  • Green Apple Pickle, How to make Green Apple Pickle
Green Apple Pickleby Soumya Sreeraj
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About Green Apple Pickle Recipe

Here is a super tasty, crisp and tangy green apple pickle recipe. This pickle tastes almost like mango pickle. It takes only few minutes to prepare this pickle and goes well with rice or dosa. You can serve this with curd rice too.

Green Apple Pickle is a delicious dish which is liked by people of all age groups. Green Apple Pickle by Soumya Sreeraj has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Green Apple Pickle at many restaurants and you can also prepare this at home. This authentic and mouthwatering Green Apple Pickle takes 20 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Green Apple Pickle is a good option for you. The flavour of Green Apple Pickle is tempting and you will enjoy each bite of this. Try this Green Apple Pickle on weekends and impress your family and friends. You can comment and rate the Green Apple Pickle recipe on the page below.

Green Apple Pickle

Ingredients to make Green Apple Pickle

  • 2 green apples
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 1 finely chopped green chilli
  • 3 1/2 teaspoon kashmiri red chilli powder, divided
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon fenugreek powder
  • 1/4 teaspoon asafoetida
  • 2 teaspoons vinegar
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon split mustard seeds
  • 1 Dry red chilli
  • Few curry leaves
  • 1 teaspoon salt or as required
  • 4 tablespoons sesame oil

How to make Green Apple Pickle

  1. Wash, peel and core the apples. Chop them into small pieces.
  2. To this add 1/2 teaspoon chilli powder and salt. Mix it nicely and keep aside.
  3. Heat oil in a deep bottomed pan over medium heat. Splutter mustard seeds.
  4. Add the dry red chilies and curry leaves. Fry for a minute or until the dry chilli has browned.
  5. Now add in the chopped ginger, garlic and green chilli. When the ginger and garlic begin to brown add ginger garlic paste. Saute until the raw smell of ginger garlic paste disappears.
  6. Bring down the flame and add remaining chilli powder, turmeric powder, fenugreek powder and asafoetida powder. Saute until the spice powders blend well. Now add split mustard seeds.
  7. Pour in vinegar and when they just begin to boil add apple pieces. Switch the flame off. Mix everything well.
  8. Allow to cool completely in the pan and transfer to an airtight dry glass container.
  9. Storage Instructions : You can refrigerate the pickle after 2 days. It stays up to a week.
  10. Always use a dry spoon to serve the pickle.

My Tip:

I have used Granny Smith apples for making this pickle. You can use any sour variety apple.

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