The Best Kuchla Recipe: The Tangy Grated Apple Pickle You’ve Been Missing Out On!
- badrulnisha
- May 26
- 3 min read
Updated: Jun 23
If you think you’ve tried every kind of Indian pickle, think again! There’s a hidden gem that deserves a spot in your pantry — Kuchla, the tangy and spicy grated apple pickle.
Yes, apple — not your usual mango, lemon, or chili. And it’s not just any apple. Traditionally made with tart green apples or slightly underripe red ones, this pickle is shredded, spiced, and preserved in mustard oil, giving it a bold, mouthwatering punch.
🍏 What Is Kuchla?
In Hindi, “Kuchla” literally means “crushed” or “shredded.” This pickle is made by grating apples and mixing them with aromatic spices such as:
Fennel seeds (saunf)
Nigella seeds (kalonji)
Fenugreek (methi)
Red chili powder
Turmeric
Salt
Ginger
Garlic
And sometimes a touch of jaggery or sugar for balance.
It’s then preserved in mustard oil, which adds that unmistakable earthy, pungent depth characteristic of many traditional Indian achars (pickles).
The result? A spicy, sweet, tangy, and absolutely addictive pickle that pairs beautifully with parathas, dal-chawal, khichdi, or even as a spread on your toast if you’re feeling adventurous!
❤️ Why You Need to Try Kuchla
It’s Unique and Underrated
Most people associate Indian pickles with mango or lemon, but Kuchla introduces a fruity twist you won’t find in store-bought pickles. It’s a traditional homemade delight that’s rare to find outside Indian kitchens.
Flavor Explosion
Sweet apple meets fiery Indian spices — the contrast is magical. The apple softens over time, soaking up the flavors while still offering a delightful texture.
Perfect for All Seasons
Apples are available year-round, and this pickle doesn’t require fermentation like other traditional pickles. You can whip it up and enjoy it within a few days.
A Wholesome, Homemade Option
Unlike heavily processed commercial pickles, homemade Kuchla uses fresh ingredients and can be adjusted to your spice and sweetness preferences.
Cultural Connection
Making Kuchla at home connects you to generations of Indian households where food preservation was an art passed down by grandmothers and mothers. It’s a beautiful way to honor tradition through flavor.
✨ Pro Tip:
Use tart, firm apples like Granny Smith or Indian Himachal apples for the best results. Soft, overly sweet apples can turn mushy and won’t hold up well in the pickle.
How to Eat Kuchla
Kuchla is a traditional Indian condiment made from grated green apples and aromatic spices, designed to add a burst of tangy, spicy flavor to your meals. It’s best enjoyed in small amounts alongside everyday dishes like hot parathas, roti, or dal-chawal (lentils and rice). This pickle also pairs wonderfully with khichdi, stuffed flatbreads, or savory pancakes like cheela and dosa. You can even spread a little inside sandwiches or wraps for a zingy twist. Just a spoonful can transform a simple meal into something bold and unforgettable!
Final Thoughts
If you’ve never heard of Kuchla, you’re not alone — but now’s the time to change that. Whether you’re a pickle enthusiast, a curious foodie, or someone who loves experimenting with traditional recipes, grated apple pickle will surprise and delight your taste buds.
Make it once, and you’ll be hooked for life. Give Kuchla a try — your plate (and your palate) will thank you!
Disclaimer:
The content provided on this blog is for informational and entertainment purposes only. While I share personal experiences, traditional recipes, and cultural insights, I am not a professional chef, nutritionist, or health expert. Please use your own discretion and consult a professional if you have specific dietary needs or health concerns.
Some posts may contain affiliate links, which means I may earn a small commission if you purchase through those links — at no extra cost to you. This helps support the blog and allows me to continue creating helpful content. I only recommend products or services I genuinely love and believe in.
All views and opinions expressed on this blog are my own and are not intended to offend or misrepresent any culture or tradition. I strive to honor and respect the authenticity of the content I share, but interpretations and regional variations may exist.
1
Most of the calories come from mustard oil, which is calorie-dense.
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
You can reduce the oil slightly (to ⅓ cup) to cut down on total calories.
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
3
This pickle is meant to be eaten in small amounts as a condiment, not as a full side dish.
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Wash and dry the apples thoroughly. Make sure there's no moisture left.
2
Grate the apples using the large holes of a grater. You may peel them first or leave the peel on for texture — your choice!
3
Place the grated apples in a mixing bowl. Add salt. Mix well and let it sit for 20–30 minutes. This helps release some water.
4
After 30 minutes, take out handful of grated apples and tightly squeeze the apple to let the apple juice run out. Put these squeezed grated apple on a tray lined with parchment paper or foil. Repeat till no grated apple is left in the bowl.
5
Cover the tray with food cover and let it sit in the sun or a window sill for half a day. I cover it with food cover so that no flies or any other bugs sit on it
6
Once the apples are dry enough (not much moisture left in them), add all the spices, mustard oil, freshly crushed garlic and ginger and white vinegar together. Mix it really well. Do a little taste test to see if you need to add more chilli powder or salt to your taste. At this point add in lemon juice if you are opting for some tangy kick.
7
Transfer the kuchla in a clean glass jar. Leave it covered but not tightly sealed at room temperature for a day, then refrigerate. The flavours deepen over time.
8
Enjoy it with your favourite meat curries or a simple dhal and rice meal or as a spicy condiment.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Granny Smith (Green Apple) Kuchla
Head Chef
Badrul Nisha
Discover the bold and tangy flavors of Kuchla — a traditional Indian grated apple pickle made with crisp apples, aromatic spices, and pungent mustard oil. This unique achar blends sweet, spicy, and sour notes into a mouthwatering condiment that pairs perfectly with parathas, rice dishes, or even as a zesty spread. Easy to make and packed with flavor, this homemade pickle is a must-try for every pickle lover looking to spice up their meals with something truly different.
Servings :
20 Servings
Calories:
60.2 Calories / Serve
Prep Time
15 min
Cooking Time
None
Rest Time
30 min
Total Time
45 min
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