Apple Achar Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2½ Bramley Apples (about 4)
5 oz Fresh Garlic finely chopped
4 oz green chillies finely chopped
4 oz scotch bonnet chillies finely chopped
4 Tbsp salt
square piece of muslin or similar for wringing out juice from apples
Rapeseed Oil
Stage 3 Ingredients:
1 Tbsp Brown Sugar
1 heaped Tsp Ground Fennel
1 Tbsp Freshly ground Gheera
1 Tbsp Ground Mustard
1 Tsp Methi powder
1 Tsp Ground Coriander
1 Heaped Tsp Garam Masala
1 heaped Tsp Mangrile (onion seeds)
1 Tsp Haldi
1 Tsp Cayene
1 Tsp Chilli Powder
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Directions: |
Directions:1. Peel, core and roughly chop apples. Refine pieces in chopper but do not chop to a pulp. must have texture i.e. 1/4in thick.
2. Empty chopped apples into a colander and sprinkle with a tbsp salt. leave for an hour. This allows some of the excess liquid to be drawn out by the salt.
3.place small amount in a muslin and squeeze as much liquid out as possible. Discard liquid.and put pulp to one side. Repeat until all of apple has been processed this way.
4. Heat Oil in small karahi and gently fry garlic, chillies and scotch bonnet. Meanwhile, mix together all ingredients from stage 3 and add to oil cook for a further 5 minutes then turn off heat and allow to cool fully before checking salt seasoning and decanting into jars.
when you decant into jars ensure that each achar mixture is topped with a good measure of oil. |
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Number Of
Servings: |
Number Of
Servings:20 as a relish |
Preparation
Time: |
Preparation
Time:1 hr 15 min approx |
Personal
Notes: |
Personal
Notes: Originally I thought this Achar only worked with Indian vegetarian food. Now I love it with cheese and crackers and some of my english friends enjoy a roast chicken and achar sandwich!!
I remember my mum putting these jars in the sun for a few hours before storing in a dark cool place. I usually store in the frigde but bring to room temperature before serviing.
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