Apples are delicious by themselves! My favorite type is the Honeycrisp and Jazz Apples. I love placing them in the fridge and then biting into a cold apple later on – definitely a refreshing and delicious treat, for me!
Did you know that apples are used in Indian cooking too? As a matter of fact, they are used in some curries similar to a butter sauce, but turned into an “apple-butter” curry sauce so you get a slight sweetness in your dish. Actually, there is an Indian dish called “Green Apple Curry,” where you take green apples and cook the along with spices and garam masalas like you would a traditional meat or veggie curry. The apples soak up all the spices and add a perfect sweet balance to the dish in return, so there is more flavor than there this heat! Cool huh?
Apple Chundoh is an apple pickle or “achar” where sweet apples are cooked with different spices till it is thick and a bit sticky. It is absolutely delicious because it even has a slight “apple pie” flavor which is so good when used as a spread in your sandwiches too!
For my recipe, I used honeycrisp apples, but you can use any apple you prefer most. The apples are cooked down with the rest of the ingredients till all liquid has evaporated, and you are left with a beautiful burgandy colored sweet & spicy mixture that you can enjoy with so many dishes, Indian or not.
Apple Chundoh (Sweet Apple Achar/Pickle)
- 4 medium apples (any firm apple type) – cleaned, peeled, seeded, and grated)
- ½ cup sugar
- 1.5 tsp. ground cinnamon
- 2 tsp. red chili powder
- 1 tsp. salt (add more to taste)
- 1/8 tsp. turmeric
- ½ tsp. freshly ground cumin seeds
- 1/8 tsp. fennel seeds
- Using a large grater, shred all apples (like you would grate cheddar cheese)
- Heat a medium saucepan on medium and add in apples and sugar. Cook for about 3-4 minutes to allow sugar to dissolve.
- Immediately add in cinnamon, chili powder, salt, turmeric, ground cumin, and fennel seeds. Lower heat.
- Mix well and allow to cook for about 25-30 minutes on low heat or until all liquid has evaporated and you are left with a thick, semi-sticky mixture. (Make sure to keep mixing ingredients in pot to avoid any burning.)
- Transfer to desired heat-resistant storage container and allow to cool to room temperature before serving.
- If serving later, place into a glass mason jar or bottle and refrigerate. You may keep in fridge for up to 1 month.
- Serve with any Indian meal as a side condiment or eat with any hot Indian bread for a heavy type of breakfast or light lunch.
Check out my page to find out what spices are in this recipe OR have a better idea of what they look like before purchasing. https://spiceculturecooking.com/indian-spices/
That’s it! You can make this with any leftover apples you may have, OR even with freshly grated raw mangos for a different type of flavor profile! The ingredients and cooking process will remain the same, but with mango flavor!
Let me know what you think! Tag me on IG @cmspiceculture with pics if you make this recipe, or comment below with your thoughts!