Now coming back to the recipes, I am going to share a quick fix pickle and koshimbeer from varieties of apple.
Fuji Apple Pickle -
1 tbsp oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1/4 tsp turmeric
pinch of asafoetida
2 tsp red chili powder
1 tsp jaggery or brown sugar
salt per taste
Heat oil in a small kadhai, add mustard seeds and methi seeds. Mustard seeds will start spluttering in a minute or so. Turn off the heat and add turmeric and asafoetida. Let this tempering cool down to room temperature.
Meanwhile. core and chop the apple to small pieces. Immediately squeez lime juice to prevent the pieces from turning brown. Now add chili powder, salt and jaggery/brown sugar and mix it well.
Add cooled down tempering and mix it well. Adjust seasoning if needed and enjoy with simple daal rice or any elaborate meal.
This stays good for about 4-5 days in fridge.
Granny Smith Apple Koshimbir -
(Marathi Version of Koshimbeer)
Granny Smith Apple Salad
1 Granny Smith Apple
1 tbsp Peanut powder
1 tbsp chopped cilantro
1 tbsp lime juice/orange juice
salt and sugar per taste
Core apple and grate it. Squeeze lime juice or orange juice immediately to prevent from turning it brown. Now add peanut powder, salt, sugar and chopped cilantro. Mix it well. Serve immediately.
- Pickle or koshimbeer tastes great with any kind of apple. I just named what I tend to use more.
- You can quarter cored apple and immerse in bowl of water and add tbsp of lime juice.
- In koshimbeer, add orange juice instead of lime juice to make it more tastier.