Yamuna Devi’s Apple Salad (Seb Kachamber)


It’s the apple season! I will try to find nice seasonal recipes as often as possible. Being creative and learning something new everyday is important for me. I think this recipe is easy and unusual. So, have fun.

Yamuna Devi writes: “Outside of Kashmir, where most of India’s apples are grown, the texture of Indian apples tends to be mealy – a sure sign of over ripening due to long storage at warm temperatures. On the whole, I do not find them as good as most western varieties. Use any crisp salad or all-purpose apple: for example, Newton, pippin or McIntosh, which are crisp, sweet and juicy, with a tangy overtone; anything from sweet red or Golden Delicious to tart granny Smith will do as well. With the grapes and mint-almond dressing, this is an elegant mid-winter fruit kachambers.”

Preparation and chilling time (after assembling ingredients): 30 minutes,
Serves: 6

¼ cup plain yogurt or sour cream,
2 tablespoons chopped fresh mint,
3 tablespoons ground blanched almonds,
¼ teaspoon cardamom seeds, crushed,
2 tablespoons orange or lemon juice,
3 medium-sized apples, cored and diced,
½ cup seedless grapes, halved. 

Blend the yogurt or sour cream, mint, almonds, cardamom seeds and orange or lemon juice in a mixing bowl.

Fold in the apples and grapes, cover, and chill for at least ½ hour before serving.


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