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
Also try some of our Instant Pot recipes.
Kashmiri Green Apple Curry – Tschunth
Ingredients
- 3 large granny smith apples (green apples) (1 pound, 9.7 oz)
- 5 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 1 tsp cumin seeds (jeera)
- 2 whole cloves (laung)
- 2 whole black cardamom pod (kali elaichi)
- 1 whole dried red chili peppers
- 1 and 1/2 tbsp kashmiri chili powder
- 1 and 3/4 cup water (divided)
- 1 tbsp ground fennel (saunf powder)
- 1/2 tbsp ground ginger (sonth)
- 1 tsp ground cumin (jeera powder)
- 1 and 1/2 tsp salt
- 1/2 tsp garam masala
- 3 serrano peppers, whole (hari mirch)
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.
You must log in to post a comment.