This is less like the briny vinegar pickles we usually highlight, and more of a spicy Apple relish (think Indian style Pickle condiment).
Green apples - 3 chopped with skin into small pieces
Green chillies - 5 chopped into rings
Ginger - 1/2 tsp chopped
Garlic - 8 cloves
Salt - to taste.
Curry leaves - 1 spring
Kashmiri chilly powder - 2 tsp
turmeric powder - 1/2 tsp
Asafotida - 2 pinches
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 th tsp
Oil - 3 tbsp
Chop the apples and add salt to it and keep aside .If you add salt the apples don't discolor.
Heat oil in a pan ad splutter the mustard seeds and fenugreek seeds.
Add in the green chillies,garlic,ginger and curry leaves and stir fry for a minute.
Reduce flame to low and Add in the chilly powder,turmeric powder and asafetida.
Stir fry until raw smell is gone , take care not to burn it .
Turn the flame off and add the apples marinated in salt and mix well.
NOTE: This pickle has a short shelf life and can be stored outside only for 4 or 5 days , after that the fermentation process starts and it turns sour.It is best eaten fresh while the apple still retains a crunch.
Photo & recipe courtesy of: http://priyasoshy.blogspot.com/2009/10/apple-pickle-apple-achar.html