This spicy Apple Thokku also called the Grated Apple pickle is the best use of all the excess apple that we pick during the fall season. Apple pickle works great for tart and/or sour apples.
When we miss the sour green mangoes to make mango thokku , apples comes in very handy to ease the craving. Granny Smith or Green apple gives the closest taste and flavor as raw mango. But the best part about this grated apple pickle is that we can make this with any kind of apple.
It is fall in the Northeast and fall here means, Apples. We spent a wonderful afternoon in a local farm picking apples and we came home with around 25 lbs of apples. Now you know what is going to come in the next few days. It is going to be recipes involving apples. Stay tuned to apple recipes .
As soon as we came home, I had this urge to make something right away. I wanted to make Apple pie, apple this and apple that.
Now to make all these I needed a long list of ingredients and I was in no intention to go out. So came out with the Apple pickle idea and here it goes. I treated the apples just like raw mango for this recipe.
I am big time apple lover and make several different dishes with apple. Check out my most popular apple recipes here
- Spice Apple Jam
- Apple Roses
- Baked Apple Chips
- Apple Turnover
- Apple Muffins
- Cinnamon Glazed Apple Bread
- Apple Halwa
- Apple Soup / Apple Rasam
Ingredients needed for Apple Pickle
- Apples (any tart variety) - 3
- Nalla ennai/sesame oil - 5 tablespoon (can be substituted with olive oil)
- Mustard seeds - 1 tsp
- Turmeric powder - ½ tsp
- Fenugreek powder - 1 tsp
- Red chili powder - 1 ½ tbsp
- Asafetida - ½ tsp
- Salt - as needed
Step by step process
Dry roast the fenugreek seeds and grind it into powder. Keep it aside.
Clean the apples, core it, peel the skin and grate it using a grater.
- Heat oil in a kadai or a non stick pan. Add the mustard seeds and once the seeds splutter, add the turmeric powder, red chili powder, asafetida and the fenugreek powder. Fry it for about 30 secs and then add the grated apples.
Mix well and cook it in low flame. Cover the pan to allow the apples to cook. Keep stirring once in a while to prevent the apples from burning.
After about 10 mins, you would see that the apples are cooked and they are mushy in appearance. Cook it for 10 mins or so with the lid opened. Keep stirring. At this stage the oil will start to float and the thokku / pickle will start leaving the sides of the pan.
- Turn off the flame and let it cool down. Store the apple thokku in an airtight container. Refrigerate for longer shelf life.
Expert tips
- We could make fenugreek powder ahead of time and keep it to use for any instant pickle.
- If you prefer sour pickle, use Granny Smith or green apple for the sourness.
- Increase or decrease the red chili powder based on your spice preference.
- If making a larger quantity, use more oil as it acts as a preserving agent.
- Let the pickle cool down entirely before storing.
Apple pickle stays good in the refrigerator for 2 to 3 weeks. Make sure to use dry spoon every time when taking the pickle. Also increase the amount of oil for longer shelf life.
I like to use apples that are crunchy and sour. Granny smith works the best but we can use any kind of apple to make Apple thokku.
To make apple thokku we have to grate the apple. We can make instant diced apple pickle as well which is easier and quicker to make.
More Pickle Recipes
- Lemon Pickle - Elumichampazha Urugai - Nimbu Ka Achaar
- Instant Andhra Style Tomato Pickle
- Hari Mirch ke Tipore | Green Chili Pickle
- Instant Green Apple Pickle
- Pudina Thokku | Pudina Thogayal Recipe
- Thakkali Thokku | Tomato Pickle
- Puli Inji | Inji Curry | Sweet and Sour Ginger Pickle
- Bitter gourd Pickle | Pavakkai Urukkai | Karela Achaar
Recipe
Equipment
- ▢ Cast Iron Pan
- ▢ grater
- ▢ Stove
Ingredients
- ▢ 3 Apples any tart variety - 3
- ▢ 5 tablespoon Nalla ennai/sesame oil can be substituted with olive oil
- ▢ 1 teaspoon Mustard seeds
- ▢ ½ teaspoon Turmeric powder
- ▢ 1 teaspoon Fenugreek powder
- ▢ 1 ½ tablespoon Red chili powder
- ▢ ½ teaspoon Asafetida
- ▢ Salt as needed
Instructions
- Dry roast the fenugreek seeds and grind it into powder. Keep it aside.
- Clean the apples, core it, peel the skin and grate it using a grater.
- Heat oil in a kadai or a non stick pan. Add the mustard seeds and once the seeds splutter, add the turmeric powder, red chili powder, asafetida and the fenugreek powder. Fry it for about 30 secs and then add the grated apples.
- Mix well and cook it in low flame. Cover the pan to allow the apples to cook. Keep stirring once in a while to prevent the apples from burning.
- After about 30 mins, you would see that the apples are cooked and they are mushy in appearance. Cook it for 10 mins or so with the lid opened. Keep stirring. At this stage the oil will start to float and the thokku will start leaving the sides of the pan.
- Turn off the flame and let it cool down. Store the apple thokku in an airtight container. Refrigerate for longer shelf life.
Nutrition
More Pickle Recipes
- Mango Thokku – Maangai Thokku – Grated Raw Mango Pickle
- Pickled Ginger | Ginger Pickle
- Cranberry Pickle / Kuruthi Nelli Oorukkai
- Nam Prig Pud Mungsa Vrat | Vegetarian Chili Paste Recipe
Apple Thokku | Apple Pickle
Equipment
- Cast Iron Pan
- grater
- Stove
Ingredients
- 3 Apples any tart variety – 3
- 5 tablespoon Nalla ennai/sesame oil can be substituted with olive oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Turmeric powder
- 1 teaspoon Fenugreek powder
- 1 ½ tablespoon Red chili powder
- ½ teaspoon Asafetida
- Salt as needed
Instructions
- Dry roast the fenugreek seeds and grind it into powder. Keep it aside.
- Clean the apples, core it, peel the skin and grate it using a grater.
- Heat oil in a kadai or a non stick pan. Add the mustard seeds and once the seeds splutter, add the turmeric powder, red chili powder, asafetida and the fenugreek powder. Fry it for about 30 secs and then add the grated apples.
- Mix well and cook it in low flame. Cover the pan to allow the apples to cook. Keep stirring once in a while to prevent the apples from burning.
- After about 30 mins, you would see that the apples are cooked and they are mushy in appearance. Cook it for 10 mins or so with the lid opened. Keep stirring. At this stage the oil will start to float and the thokku will start leaving the sides of the pan.
- Turn off the flame and let it cool down. Store the apple thokku in an airtight container. Refrigerate for longer shelf life.
