Achard Pomme et Carotte (Apple and Carrot Pickle)

    Lunch & Dinner · Fruit · Vegetable · Condiments Chutneys & Sauces · Pickles · Vegetarian · Eid · Hindu Festivals

    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.

    Ingredients

    • 2 green apples
    • 2 medium carrots
    • 1 green mango (optional)
    • 5 green chillies
    • 150g Tamarind pulp
    • Salt and Olive oil
    • 2 bulbs garlic (peeled)
    • 1 tbsp sugar
    • 2 tbsp Mustard seeds
    • 1/2 tsp Fenugreek seeds (methi)
    • 2 tbsp turmeric powder

    Method

    1. Wash, remove seeds and dice green apples
    2. Scrub, wash and dice carrots
    3. Peel green mangoes, remove seeds and dice
    4. Wash and chop green chillies
    5. Remove fibers from tamarind pulp and keep aside
    6. Bring 1 litre of water to boil and add 2 tbsp of salt
    7. Add the diced apples, carrots and mangoes in the boiling water for 45-60 seconds
    8. Use a strainer to drain water and let cool down and dry for 15 minutes
    9. Meanwhile, grind garlic to a paste, adding 1 tbsp of water
    10. Grind mustard and fenugreek (methi) seeds to a fine powder
    11. Add the galic paste and grinded powder on the blanched fruits and carrots
    12. Add 2 tbsp of turmeric powder and 4 tbsp of olive oil
    13. Add 1 tbsp of salt
    14. Add 1 tbsp of sugar
    15. Mix well
    16. Finally add the green chillies and tamarind
    17. Mix well

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