2 Firm Granny Smith Apples --Ha..Yes...
2 tsp Red Chili powder
1.5 tsp Menthe Powder
For Menthi powder:
1 ratio Mustard seeds
1 ½ ratio Fenugreek seeds
Handful Red Chilies
Wash and dry the apples with a paper napkin. Keep the skin and cut into small pieces. Transfer them to a bowl and add lemon juice, mix and keep covered for 10 minutes. The sour/tart and firm the apples are, the pickle comes out good.
For the menthe powder:
Take 2 tsp of oil in a skillet and fry fenugreek seeds till they are nicely roasted then add mustard seeds when they splutter add red chilies and hing. Red chilies can be adjusted according to taste.
The mixture emits a toasty aroma when they are nicely roasted.Let cool. Grind to a powder in a spice mill or blender.
Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.
For the baddalu:
Take 5 tsp of oil in a small skillet, when oil is hot add a tsp of mustard seeds and hing. Remove from flame and let cool for 3 – 4 mins. Then add 2 tsp of red chili powder, 1.5 tsp of the menthe powder, salt and turmeric. Mix well and add it to the apple pieces. Taste for salt and adjust seasonings.
Actually we do this with raw mango and it is called menthi badalu. It is a good side dish in mudda pappu or curd rice. It can also be eaten with rice and tsp of oil.