By Garima Johar
October 9, 2026
Green apple pickle is a spicy Kashmiri condiment that pairs well with dal, rice, parathas, and Kashmiri cuisine. Made with crisp green apples tossed with spices like Kashmiri red chillies, fennel, and fenugreek, the pickle is left to mature in the sun before serving.
500 g green apples 1 tsp turmeric powder 1½ tbsp salt 1½ tbsp Kashmiri red chilli powder 1 tbsp fennel seeds 1 tsp fenugreek seeds 1 tsp mustard seeds ½ tsp hing 1 tsp kalonji 1 tbsp sugar (optional) ½ cup mustard oil 2 tbsp lemon juice
Wash and slice green apples into wedges. Toss them with haldi and salt and set aside for a few hours.
Drain the excess water and pat the pieces dry.
Heat mustard oil till it smokes. Dry-roast fennel and fenugreek seeds and crush them coarsely.
Add sliced apples, chilli powder, crushed spices, mustard seeds, hing, kalonji, and sugar. Stir well.
Transfer to a clean jar and let the pickle mature in sunlight for a few days.
Once the apples soften slightly, the achaar will be ready to serve.