Ingredients:
- Apple – 4 (Medium)
- Pear – 4 (Medium)
- Plain red chili powder – 3-4 tblsp
- Gingelly oil – 1 cup
- Mustard seeds – 1.5 tblsp
- Fenugreek seeds – 1 tblsp
- Asafetida – 1 tsp
- Salt – as req
Procedure:
- Wash and dry the apples and pears with a clean cloth
- Meanwhile, dry roast the fenugreek seeds until you get a nice aroma. Cool completely and grind it finely
- Also, grind the mustard seeds and keep aside.
- Trim the edges off and take out the seeds and dice into even pieces and put it into a clean dry bowl
- Now add the plain chilli powder (preferably Kashmiri red chili powder- for bright color), roasted fenugreek powder and fresh mustard powder along with required amount of salt (approx. 1/3 cup) and asafetida.
- Add about a cup of gingelly oil into the pickle mixture.
- Mix with a wooden ladle gently and transfer the mixture into the pickle jar/ ceramic barni and keep them in room temperature
- Allow the pickle to marinate for another 4-5days. By that time, the pickle is ready for consumption.
- Use a clean, dry wooden ladle to mix it evenly and enjoy the spicy-juicy and Fruity “APPLE-PEAR PICKLE” with some curd/ dhal rice.
NOTE/TIP:
- Always use a dry spoon for any kind of pickle for more life
- If you are using this pickle very rarely keep refrigerate
- Always keep your pickle in air-tight container
