Achard Pomme et Carotte (Apple and Carrot Pickle)
An Indian-inspired treat. This apple and carrot pickle has all the crunch, sweetness and the spiciness that you look for. It’s very easy to make and can be served as a condiment atop burgers, salads, sandwiches or rice dishes.
Ingrédients de la recette
- 2 green apples
- 2 medium carrots
- 1 green mango (optional)
- 5 green chillies
- 150g Tamarind pulp
- 3 tbsp salt (2 tbsp for blanching water, 1 tbsp for pickle mix)
- 4 tbsp olive oil
- 2 bulbs garlic (peeled)
- 1 tbsp sugar
- 2 tbsp mustard seeds
- ½ tsp fenugreek seeds (methi)
- 2 tbsp turmeric powder
- 1 tbsp water (for grinding garlic paste)
Instructions
- 1
Wash, remove seeds, and dice green apples.
- 2
Scrub, wash, and dice carrots.
- 3
Peel green mango, remove seed, and dice.
- 4
Wash and chop green chillies.
- 5
Remove fibers from tamarind pulp and keep aside.
- 6
Bring 1 litre of water to a boil and add 2 tbsp salt.
- 7
Blanch diced apple, carrot, and mango in the boiling water for 45-60 seconds.
- 8
Drain using a strainer; let cool and dry for 15 minutes.
- 9
Meanwhile, grind garlic to a paste with 1 tbsp water.
- 10
Grind mustard seeds and fenugreek seeds to a fine powder.
- 11
Add garlic paste and ground spice powder to the blanched fruits and carrots.
- 12
Add 2 tbsp turmeric powder and 4 tbsp olive oil.
- 13
Add 1 tbsp salt.
- 14
Add 1 tbsp sugar.
- 15
Stir until well combined.
- 16
Add chopped green chillies and tamarind pulp.
- 17
Mix well.
- 18
Store cool in a sterilised container, adding more oil to cover.
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