Seb ka Achar (Apple pickle)

During our annual trip to India we had visited a hill station Shimla, There I happen to come across he very different and peculiar chutney made from red apples. The hotel where we were staying use to serve it every morning for breakfast along with other usual stuff. It was sweet, tangy and spicy, all the flavors that i love. I had made up my mind that i need to try this recipe in my kitchen soon

Though i got lazy and never tried it .It over a year now, but I still remember the awesome taste of pickle.

Today is the prefect day to make it as I don’t have any other chores to handle and even my daughter, Amal is gone to her friends place. So either i can open a bag of chips and be a couch potato or try this pickle recipe, actually the first option was very tempting. But i dragged myself to kitchen gathered all the ingredients and started chopping the apples. I hope my pickle has similar flavors… keep my fingers crossed ๐Ÿ™‚





2 Apples

1 inch ginger

1 fresh red chili

1/4 tsp nigella seeds ( kalonji)

1/4 tsp fennel seeds ( sauf)

1 tsp red chili flakes

1/2 tsp mustard seeds (rai)

1/4 cup sugar

2 tbsp brown sugar

1/4 tsp turmeric powder

1/4 cup oil

Juice of 2 lemons

3/4 cup water

1/8 tsp salt


Wash and slice apples and put in cold water to avoid oxidation.
Finely chop ginger and fresh red chili ( if you don’t want too much heat remove the seeds before chopping)

Heat a heavy bottom pan pour oil, once the oil is hot put mustard seed, nigella seeds, fennel seeds. When the seeds starts crackling add finely chopped ginger and fresh red chili and saute for a minute.
After a minute add all the other ingredients and bring it to boil over high heat. Let it cook on high heat until the all liquid get all syrupy and caramelized. Occasionally keep stirring to avoid scorching at the bottom of pan.

After around 6-8 minutes the apple slices will be soft and sauce will he glossy and thick.
Apple pickle ( Seb ka Achar) is ready. Cool it completely before transferring it to sterilized glass jar.

Serve it with bread, roti or paratha.
Note: This pickle stays good for around 2 weeks if stored in sterile jar.


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