Lovely served with simple fresh bread, naan or rotis, and alongside any curry. This can also be treated as a chutney and served with cured meats, or as part of a delicious tapas board
Recipe and styling by Sarah Graham
Photograph by Kyle Rogers
ALSO TRY: Sweet potato, mustard and cardamom achar
Apple, date and cinnamon achar
- 15 – 30ml (1 – 2 tbsp) olive or avocado oil
- 3 apples (about 250g), peeled, cored and cut into cubes
- 10ml (2 tsp) demerara or light brown sugar
- 5ml (1 tsp) fresh ginger, grated
- 5ml (1 tsp) ground cinnamon
- 1 star anise
- 3 cloves
- 2,5ml (½ tsp) masala
- 150g soft pitted dates, roughly chopped
Heat the oil in a medium pot over medium heat and add the remaining ingredients. Simmer gently until the apples have softened, about 10 minutes. Add a little water to loosen the mixture if necessary.
Remove from heat and spoon into sterilised glass jars. Allow to cool before sealing.
Can be stored in the fridge for up to 10 days.
HOW TO STERILISE YOUR JARS:
In the oven: Preheat your oven to 130°C (no higher or you risk the glass shattering) and place the jars inside the heated oven for about 20 minutes. Remove using oven gloves and allow to cool completely before filling with pickles or achars.
In the dishwasher: Run the jars through a clean rinse cycle by themselves on the highest heat setting, then allow to cool before filling with pickles or achars.