Wednesday, 15 February 2012




     1)    Fresh love apples (without the seeds) – 1 kg.

     2)    Hot red chili powder – 100 gm.
     3)    Pickle powder – 100 gm.
     4)    Turmeric powder – 1 teaspoon
     5)    Sugar – 2 tablespoons
     6)    Vinegar – 150 ml.
     7)    Gingelly oil (sesame oil) – 150 ml.
     8)    Mustard seeds – 1 teaspoon
     9)    Curry leaves – 4 sprigs
     10)     Fenugreek seeds – ½ teaspoon
     11)     Salt – 200 gm.

To Cook:

          Pick or buy 1200 gm. of fresh love apples (Rose Jamba, the sour type shown in the picture). Split open with a knife and remove the seeds together with the dry flower stamens and the woody green stems. Weigh up 1 kilo and wash in a solution of 3 litres of water with 30 ml. of vinegar. Rinse in 2 or 3 changes of clear water.

          Chop the love apples lengthwise to pieces of roughly 1 cm. thickness. Pull the curry leaves off the sprigs and set aside. Set a wide stainless steel wok on high heat, pour in the gingelly oil and tip in the mustard seeds. As soon as the mustard seeds are about to finish popping, tip in the fenugreek seeds.

          Stir once and put in the curry leaves. Stir once more and put in the chopped love apples. Stir and mix nicely. Now tip in the chili powder, the pickle powder, the turmeric powder, the sugar and the salt. Turn down the heat and mix thoroughly.

          Some water will ooze out of the love apples. Now turn up the heat and let the pickle come to a boil. Pour in 100 ml. of vinegar and let the pickle boil for 5 minutes while stirring continuously. Switch off the heat and let cool naturally.

          When fully cool, use a clean dry ladle to transfer into a clean, sun-dried, airtight glass jar and top up with the remaining vinegar. Close the lid tightly. Your mouthwatering love apple pickle is ready either to serve or to preserve for several months. However, once opened, the pickle needs to be refrigerated. This pickle is so tasty that once you taste it, you won’t be able to let a single love apple go waste.

          Serve with any rice dish or with porridge, chappatis, dosas, soyyea polos or with roasted idlis.

Bon appétit!!!

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