Yamuna Devi's Apple Salad (Seb Kachamber)

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Author: 
Kurma

apples galore:

A simple but elegant recipe from my cookery guru, Yamuna Devi.

Yamuna Devi's Apple Salad (Seb Kachamber)

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.