Asian Pickles by Karen Solomon

Author:Karen Solomon [Solomon, Karen]
Language: eng
Format: epub
ISBN: 978-1-60774-481-8
Publisher: Ten Speed Press
Published: 2013-12-23T16:00:00+00:00

Apples in Mustard with Mint

Apples in Mustard with Mint

I am a huge fan of Preeti Mistry. I suppose I’m duty-bound to introduce her as a former Top Chef contestant, but she just slumps her shoulders at the appellation. She really shines as the culinary mastermind behind Juhu Beach Club, a haven of Indian street food and comfort food in Oakland, California. She makes some outstanding Indian pickles at her place, including the inspiration for this one, which was the first I’d tasted that combined tart green apples and mustard with Indian flavors—like Mumbai by way of the American South. I am stealing her idea and making it my own by thickening up the mustard and adding flecks of mint. Makes about 2 pints

TIME: 25 MINUTES

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)

⅔ cup loosely packed fresh mint leaves

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