Monday, 12 December 2016


Hare seb ka achhar

My daughter is not only a very good cook, she is an expert in making Kerala dishes because her hubby is from Kerala. Once she invited some guests for lunch, in which she planned to serve traditional Kerala food to the guests, called ‘sadya’. In that menu, she decided to make many kerala dishes together with some freshly made pickles and chutneys which were a must accompaniment in the meal. ‘Sadya’ is a traditional kerala feast comprising of many side dishes that come together to make one grand meal. My daughter gave me a few items to make, (which I knew how to make from Kerala cuisine), mango pickle was one of them.

When we went for shopping to an Indian grocery shop, where we get all Indian vegetables, we didn't get any green raw mangoes for the pickle and we came back disappointed. My daughter told me, “Mom, you are a blogger and a foodie, think, change the ingredient and make something similar, I want the pickle with a similar taste and flavour”. That was a big challenge for the blogger and a foodie mother like me, I told myself that I will accept this challenge and do something to please her.

While I was still thinking, my grandson came to me and demanded an apple, as he was hungry.  I chopped an apple and gave it to him, that is when, the idea of using green apple, (instead of mango in this pickle), clicked in my mind.  I discussed with my daughter and finalized it, as green mango has the same colour and sour taste which is needed for this pickle.

I used the same spices, in the same proportion and the same method as with mango pickle and tried with only two big green apples, and the end results were fantastic, it was super tasty, as good as mango pickle. One more interesting thing happened that afternoon when everybody was enjoying the meal, they had to solve the quiz of – taste and tell the main ingredient of this green pickle, which was difficult to guess, everybody thought that it was a mango pickle, at last, a lady gave the correct answer.




  • 1/2 kg hard, green apple (granny smith)
  • 200 ml oil
  • 30 grams salt
  • 25 grams black mustard seeds (rai)
  • 25 grams fennel seeds (saunf)
  • 25 grams fenugreek seeds (methi)
  • 10 grams turmeric powder (haldi)
  • 20 grams chilli powder


  • Wash and chop the apples into very small pieces and remove the seeds.
  • Mix salt and turmeric powder and leave it in a covered stainless steel pot for 24 hours, apples will release some water.
  • Remove the water and spread the apples on a clean dry cloth for 2-3 hours.
  • Grind the fennel seeds, fenugreek seeds, mustard seeds and chili powder coarsely in a dry grinder.
  • Heat the oil on a high flame, switch off the gas and leave the oil to cool.
  • When apples are dry, mix all dry ingredients, pour the oil and fill it in a sterilized glass jar.
  • Oil should be on top of the apples.

It can last in the fridge for six months.

I am sending this recipe as my blog post entry with Tasty Tuesday and Sunday food and fitness party
and Cook blog share and Hearth and Soul blog hop and Way wow party and Fiesta Friday and Real Food Friday  and Sweet inspiration link party and Meatless Monday