Elephant apple pickle is made with pieces of ripe elephant apples. They are mixed with a variety of spices, mustard oil, jaggery, vinegar, and more. Follow my step-by-step guide to make elephant apple pickle at home easily and quickly.
KEY TAKEAWAYS
- Elephant apple pickle is a very common Indian condiment.
- Store the pickle in a clean and sterilized glass jar, preferably in the fridge for a long life.
- Serve the pickle with any rice dish, Indian breads, stews, curries, snacks, grilled food, sandwiches, cheese platter, and salad.
- Elephant apple pickle taste tangy, spicy, and slightly sweet.
- Other similar pickles are Chili Pickle (Mirchi ka Achar), Cauliflower Pickle (Gobi ka Achar), Carrot Pickle (Gajar ka Achar), Onion Pickle (Pyaz ka Achar), and Tomato Pickle (Tamatar ka Achar).
The Ingredients:
- 2 pieces elephant apple (cut & cleaned)
- Salt to taste
- ½ tsp turmeric powder (¼ + ¼ tsp)
- 4 pieces dry red chili
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- ½ cup mustard oil
- 1 tsp panch foron
- 2 pieces bay leaves
- 1 tsp black mustard seeds
- 1 tsp yellow mustard seeds
- 3 tbsp white vinegar
- ½ tsp Kashmiri red chili powder
- ½ cup jaggery
- 1 tsp red food color
This pickle recipe was shared by a small jewellery seller whom I met at a handicraft fair a few weeks back. While I glanced at her collection, she invited me to sit and offered me her lunch. The food was simple yet as delicate and detailed as her earrings, especially the pickle.
I asked her for the recipe of the pickle and she gladly shared. I made it that weekend. My husband said it was beautifully balanced, and the boys called it “craft food.” Now, it is our occasional favorite. That moment reminded me that those who create beauty with their hands often bring the same precision and passion to their plates.
How to Make Elephant Apple Pickle? (Step by Step Guide with Images)
Step 1: First, take 2 pieces of elephant apple. Cut them into pieces and then clean them perfectly. Then, take a pan and add 2 cups of water, 1 tsp salt, and 1/4th tsp turmeric powder. Boil it for 5 to 7 mins under high flame.
Step 2: Now, take a frying pan and dry roast 3 pieces of dry red chilis, 1 tsp cumin seeds, 1 tsp fennel seeds, and 1 tsp coriander seeds on medium flame. Dry roast them until they emit a nice aroma and change color.
Step 3: Leave the spices to cool, and then coarsely grind them.
Step 4: Meanwhile, strain the elephant apples.
Step 5: Now, take each of the apple pieces and grind them with a stone pestle. Make sure to do this for all the apple pieces.
Step 6: Then, take a frying pan and add ½ cup of mustard oil. Let it heat for a couple of minutes. Then, add 1 tsp panch foron, 1 dry red chili, and 2 bay leaves. Sauté them for 30 to 40 secs.
Step 7: Add the apple pieces into it and stir for 1 min.
Step 8: Add 1 tbsp mustard paste made with 1 tsp yellow mustard seeds, 1 tsp black mustard seeds, and 1 tbsp white vinegar. Stir everything for 1½ min to 2 mins.
(Pro tip: Vinegar enhances the taste and extends the shelf life of the pickle. It also maintains the color.)
Step 9: Now, add 1 tsp Kashmiri red chili powder, 1/4th tsp turmeric powder, and ½ tsp salt into it. Mix everything nicely for 1 min.
Step 10: Add ½ cup jaggery into the mixture. Stir it for 2 to 3 mins.
Step 11: Add 2 tbsp white vinegar. Stir it continuously until it thickens.
(Pro tip: Vinegar extends the shelf life of the pickle. It also maintains the color.)
Step 12: After 3 mins, the elephant apple pickle is almost ready.
Step 13: Add 1 tsp red food color and mix it nicely.
Step 14: Sprinkle some spice mix on the pickle, and your elephant apple pickle is ready.
Recipe Card
Elephant Apple Pickle | Salta Ka Achar
Ingredients
- 2 pieces elephant apple cut & cleaned
- Salt to taste
- ½ tsp turmeric powder ¼ + ¼ tsp
- 4 pieces dry red chili
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- ½ cup mustard oil
- 1 tsp panch foron
- 2 pieces bay leaves
- 1 tsp black mustard seeds
- 1 tsp yellow mustard seeds
- 3 tbsp white vinegar
- ½ tsp Kashmiri red chili powder
- ½ cup jaggery
- 1 tsp red food color
Instructions
- First, take 2 pieces of elephant apple. Cut them into pieces and then clean them perfectly. Then, take a pan and add 2 cups of water, 1 tsp salt, and 1/4th tsp turmeric powder. Boil it for 5 to 7 mins under high flame.
- Now, take a frying pan and dry roast 3 pieces of dry red chilis, 1 tsp cumin seeds, 1 tsp fennel seeds, and 1 tsp coriander seeds on medium flame. Dry roast them until they emit a nice aroma and change color.
- Leave the spices to cool, and then coarsely grind them.
- Meanwhile, strain the elephant apples.
- Now, take each of the apple pieces and grind them with a stone pestle. Make sure to do this for all the apple pieces.
- Then, take a frying pan and add ½ cup of mustard oil. Let it heat for a couple of minutes. Then, add 1 tsp panch foron, 1 dry red chili, and 2 bay leaves. Sauté them for 30 to 40 secs.
- Add the apple pieces into it and stir for 1 min.
- Add 1 tbsp mustard paste made with 1 tsp yellow mustard seeds, 1 tsp black mustard seeds, and 1 tbsp white vinegar. Stir everything for 1½ min to 2 mins. (Pro tip: Vinegar enhances the taste and extends the shelf life of the pickle. It also maintains the color.)
- Now, add 1 tsp Kashmiri red chili powder, 1/4th tsp turmeric powder, and ½ tsp salt into it. Mix everything nicely for 1 min.
- Add ½ cup jaggery into the mixture. Stir it for 2 to 3 mins.
- Add 2 tbsp white vinegar. Stir it continuously until it thickens. (Pro tip: Vinegar extends the shelf life of the pickle. It also maintains the color.)
- After 3 mins, the elephant apple pickle is almost ready.
- Add 1 tsp red food color and mix it nicely.
- Sprinkle some spice mix on the pickle, and your elephant apple pickle is ready.
