LOVE APPLE PICKLE
A HOT, TANGY, SAVORY, CRUNCHY, MOUTHWATERING PICKLE
Ingredients:
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.
Bon appétit!!!
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