Kashmiri Green Apple Curry – Tschunth

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Kashmiri Green Apple Curry  – Tschunth recipe featuring sliced apples, ground fennel, ground ginger, and Kashmiri red chili powder. This may become one of your favorite curries once you try this recipe. Serve this with white rice.

One of my family favorites is this simple curry made with tart green Granny Smith apples, taking the place of quince, which is one of the most common and well-loved curries for Kashmiri pandits.

What kind of apples do I need for this recipe?

Granny Smith apples. These apples are tart and light green in color. When cooked, they remain firm and are very popular cooking apples. Kashmiris call apple Tschunth.

How do I make Kashmiri Green Apple Curry  – Tschunth recipe?

Prep – Rinse the apples well. Set the apple upright on your cutting board. Then, use a sharp knife to cut the fruit in half directly through the core.

Use your knife to scoop out the seeded portion of each apple slice. Next, slice each of these halves in half along the stem axis. You should have  roughly-eight pieces. The skin needs to be intact and not peeled.

Cook-

Firstly, heat oil in a wok on medium-high heat. Secondly add in asafoetida. Third, in about 30 seconds add in cumin seeds, cloves, whole black cardamom pods, and one whole dried red chili pepper.

 

Further, when the cumin seeds splutter add in the apples and stir well. Let the apples sauté for 3 to 4 minutes until they change color slightly. Further move the apples to the side and add in Kashmiri chili powder directly in the oil. Furthermore, add the red chili powder for 30 seconds and add in ¼ cup water quickly to prevent the chili from burning.

Then add in ground fennel, ground ginger, ground cumin, and salt. Stir well. Next add in 1 and ½ cup water.

Further cover and cook the apples for 7 to 10 minutes until the apples are slightly soft. Make sure that they remain intact and are not mushy.

Finally top off with garam masala and 3 serrano peppers. Stir well and turn off the heat.

Transfer to a serving bowl and serve with white rice.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries

Try some of our other Kashmiri recipe

Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Also try some of our  Instant Pot  recipes.

Kashmiri Green Apple Curry – Tschunth

Shilpa
Kashmiri Green Apple Curry – Tschunth recipe featuring sliced apples, ground fennel, ground ginger, and Kashmiri red chili powder. This may become one of your favorite curries once you try this recipe. Serve this with white rice.
One of my family favorites is this simple curry made with tart green Granny Smith apples, taking the place of quince, which is one of the most common and well-loved curries for Kashmiri pandits.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian, Kashmiri
Servings 4

Ingredients
  

Instructions
 

Prep

  • Rinse the apples well. Set the apple upright on your cutting board. Then, use a sharp knife to cut the fruit in half directly through the core. Use your knife to scoop out the seeded portion of each apple slice. Next, slice each of these halves in half along the stem axis. You should have  roughly-eight pieces. The skin needs to be intact and not peeled.

Cook

  • Heat oil in a wok on medium-high heat. Add in asafoetida. In about 30 seconds add in cumin seeds, cloves, whole black cardamom pods, and one whole dried red chili pepper.
  • When the cumin seeds splutter add in the apples and stir well. Let the apples sauté for 3 to 4 minutes until they change color slightly. Further move the apples to the side and add in Kashmiri chili powder directly in the oil. Furthermore, add the red chili powder for 30 seconds and add in ¼ cup water quickly to prevent the Kashmiri chili from burning.
  • Then add in ground fennel, ground ginger, ground cumin, and salt. Stir well. Next add in 1 and ½ cup water. Further cover and cook the apples for 7 to 10 minutes until the apples are slightly soft. Check mid way and stir intermittently to prevent the apples from sticking to the wok. Make sure that they remain intact and are not mushy.
  • Finally top off with garam masala and 3 serrano peppers. Stir well and turn off the heat.
  • Transfer to a serving bowl and serve with white rice. 

Notes

Traditionally Kashmiri cuisine uses mustard oil. However, if you don’t have it you can use oil of choice.
This recipe is typically made with quince. However, quince is not easily available and green apples come very close to quince.
Keyword apple curry, Green apple curry, Green apple recipe, Kashmiri apple curry, Kashmiri Bum Tschunth, Kashmiri Pandit recipe, Koshur Tschunth, Tschunth curry
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