This delicious fusion apple pachadi is the perfect fall treat as a snack, side, or as a quick dessert with sweet, tart, spicy, and savory flavors. The mild hint of spicy flavors along with sweetness and with a pink peppercorn topping, makes this a unique experience.
Why apple pachadi?
Apple pachadi is a fusion and autumn version of the South Indian Mango Pachadi which is made with unripe mangoes. Though apples come in different varieties, I use the tart Granny Smith apples creatively in recipes that require a tart or tang flavors. Some recipes are Apple Rasam, Apple Cranberry Salsa, and Apple Pani Puri. Since this is a fall mimic of the Mango version, Granny Smith apples are the best to use.
The addition of star anise, cinnamon, and the final topping of crushed pink peppercorn elvates the flavors of this fusion pachadi to phenomenal flavors. The combination of spices makes this different from the apple sour plum based Labne Launji served with crostini, where the addition is North Indian spices for a chutney or pickle.
The sweet, spicy, and savory flavors makes this a unique relish to serve as a side or as a unique dessert that is devoid of pie crust. Did I tell you that this is a small batch, serves one to two people?
The combination of tart apples, brown sugar, spices, Thai chili makes this a refreshing one to have. This can be made ahead too.
Further, this is a quick recipe using fresh fall prodcue. Therefore you do not have to wait like that of baking a pie. Moreover, there is no pie dough, so this is a kind of guilt free snack or dessert.
In addition, you can customize this as you can adjust the sweetness or spicy flavors respectively by adjusting the quantity of brown sugar or Thai chili as per taste.
Ingredients
In order to make this delicious pachadi, you will require the following ingredients:
Granny Smith apples - These apples are the best as they have the tart flavor. Sweet apples will not have the same flavor.
Brown sugar - To sweeten the pachadi
Star anise, cinnamon - These spices give a unique flavor to the pachadi building the fusion between traditional South Indian mango pachadi and apple pie flavors. This recipe uses Selefina Spices Star anise for the best flavors. You could use what you have on hand.
Pink pepper corn - This recipe uses Selefina Spices Pink Peppercorn.
Salt - gives flavor
Ginger - enhances aroma and boosts flavor.
Spices for tempering - the dried red chili, mustard seeds, split urad dkhall, and curry leaves, add t the aroma, texture and flavor. This is not to be missed.
Water - to cook the apples
Corn starch - This is used to thicken the pachadi.
Serving Suggestions
This sweet and spciy relish is a perfect side for any meal. Or you can serve this as a dessert too. This is like scooping spoons full of delicious apple pie with a touch of sweet and spicy South Indian flavors minus the pie crust or ice cream. You don't even require ice cream. This unique flavorful pachadi will satisfy all your sweet cravings!
Storage
This quick pachadi will be good for a day at room temperature. You can refrigerate and use for 2 to 3 days.
More Apple Recipes
Apples are a delicious fruit and with many varieties of apple, spin them into delicious food for your family. Here are my unique versions with apples.
For more delicious apple recipes, check here.
Apple Pachadi
Ingredients
- 1½ cup Granny Smith Apple chopped
- ⅛ tsp Salt
- ⅔ cup Brwon sugar
- 1 cup Water
- 1 Thai chili
- 1 Star anise
- 1 in Cinnamon
- ⅛ tsp Pink Pepeprcorn Crushed
- 1 tsp Ginger Chopped
- 1 tsp Corn flour
- 2 tbsp Water
For Tempering
- 1 tbsp Oil
- 1 dried red chili
- ¼ tsp Mustard seeds
- ¼ tsp Split Urad dal
- A pinch Asafetida
- 1 sprig Curry leaves
Instructions
- Add the apples, star anise, Thai chili, ginger to a sauce pot and add water. Simmer on medium flame for 2-3 minutes until the apples begin to soften.
- Add the brown sugar, salt, cinnamon powder and simmer for 2-3 minutes.
- Make a slurry with corn starch and two tablespoons water. Add it to the apple mixture, and simmer for two more minutes. Remove from the flame.
- Heat oil in a pan, add the dried red chilies and mustard seeds. when it splutters add the split urad dal followed by curry leaves. Fry for 30 seconds and pour it into apple mixture. Transfer to serving bowl.
- Crush the pink peppercorns.
- Sprinkle on top and serve warm or at room temperature.
More Brunch Recipes from the group
Best Brunch Entrees
- Broccoli Quiche from The Spiffy Cookie
- Chilaquiles with Fried Eggs from Jen Around the World
- Chile Relleno Casserole from That Recipe
- Currant Scones from Art of Natural Living
- Mushroom Cheddar Baked Eggs from A Kitchen Hoor's Adventures
- Pumpkin Cinnamon Rolls from Hezzi-D's Recipe Box
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Hezzi-D says
Yum! Apples with sweet and spicy flavors sounds amazing for fall!
magicalingrdnts says
It is an yummy dessert! Thanks Heather!
Inger says
You always have the best healthy desserts! Interesting that the original uses unripe mangos--I sometimes get a mango that refuses to ripen and its always gone into the compost. I'll have to look into using that now!
magicalingrdnts says
You made my day! I am glad you now have an idea to make. Thanks Inger!
Seema says
Never thought of the pachadi as pie filling. Cool Idea.
magicalingrdnts says
Thanks Seema!
Christie says
I thought I saw pink peppercorns in there and I was right! They have such great flavor and I'm sure they pair well with the sweet apples and chiles in this recipe. A great topping for savory waffles or cornbread muffins.