How to Make Indian Apples in Mustard with Mint Asian Cooking Recipe Cuisine

India Apples in Mustard with Mint

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

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Recipe makes for 2 pints:

½ cup apple juice or other light-colored sweet fruit juice

½ cup distilled white vinegar

½ teaspoon ground turmeric

2 tablespoons yellow mustard powder

1 tablespoon yellow mustard seeds

1 teaspoon kosher salt

2 tablespoons mustard oil

1 tablespoon plus 1 teaspoon all-purpose flour

2 medium tart green apples, such as Granny Smith (about 11 ounces total)


1/2 cup loosely packed fresh mint leaves


Directions:

In a small bowl or measuring cup, whisk together the apple juice, vinegar, turmeric, mustard powder, mustard seeds, and salt to combine.

Meanwhile, in a small saucepan, combine the oil with the flour and set over medium heat. Whisk constantly, cooking the flour for 3 to 4 minutes until it bubbles and darkens to a nice chestnut brown. 

Carefully and slowly stream in the apple juice–mustard mixture (be careful, as it will splatter at first), whisking constantly, until the brine begins to thicken somewhat, about three minutes. 

Turn off the heat and prepare the apples and mint.

Chop the apples into 16 half-moons and then chop each moon into about 8 pieces, each with a little piece of skin attached. 

Chop the mint finely, and combine the apple, the mint, and the prepared mustard mixture in a medium mixing bowl.


Pack the pickle into two pint jars. This pickle should sit and mellow for at least a day. Covered and refrigerated, it will last 3 weeks.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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