Apple relish is not something I grew up with, but once I made this version, a jar of it appeared in my fridge every week for about two months. Granny Smith apples, mustard seeds, ginger, and a hit of black salt cooked down with fresh mint sounds unexpected until you taste it, and then it makes total sense. It goes on grilled chicken, alongside lamb, spooned onto rice, or eaten straight from the pan while it’s still warm, which I admit I do more often than I should. The mustard seeds crackle in the hot oil and set off a kind of aromatic chain reaction that makes the kitchen smell very good. Cayenne gives it a proper bite; don’t be shy with it. The mint goes in at the very end so it stays fresh and doesn’t cook out.
How to Make Apple Relish with Mint
Get the mustard seeds right
Medium heat, not high. Wait until the seeds are crackling and popping before you add the ginger. Rushing this burns the seeds and turns the whole relish bitter from the start.
Shred, don’t chop
The recipe calls for shredded apple, not diced, and it matters. Shredded apple cooks in two to three minutes and soaks up the spiced oil more thoroughly. Chunks stay firmer and the relish ends up uneven in texture. 
Black salt versus regular salt
Black salt has a sulfurous, slightly eggy quality that regular salt doesn’t replicate. It sounds odd but it rounds the apple in a way that table salt won’t. If you can’t find it, regular salt works, but the relish tastes noticeably different.
Apple Relish with Mint
- Total Time: 10 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
A vibrant twist on apples! This relish is sweet, spicy, and perfect alongside grilled meats or as a side.
Ingredients
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1.5 teaspoons freshy grated ginger
- 1 granny smith apple shredded
- 1 teaspoon red cayenne pepper
- 0.5 teaspoon black salt
- 2 teaspoons minced mint
Instructions
- Heat the oil on medium heat and add the mustard seeds; wait for the seeds to crackle.
- Stir in the ginger and saute lightly for about 30 seconds.
- Add the apple and saute lightly for about 2 to 3 minutes, until softened and the juices begin to run.
- Add the red cayenne pepper and black salt; mix well.
- Cook for another minute, stir in the mint, and mix well.
- Cool and serve.
Notes
- For a sweeter relish, use Honeycrisp or Fuji apples instead of Granny Smith.
- To adjust the spice level, start with half the cayenne pepper and add more to taste.
- Store the relish in an airtight container in the refrigerator for up to 5 days; the flavors will meld beautifully.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 5
- Sodium: 100
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 2
- Protein: 1
Frequently Asked Questions
What is black salt and where can I find it?
Black salt, or kala namak, is a volcanic rock salt common in Indian cooking. It has a distinctive sulfurous, savory flavor. Look for it at Indian grocery stores or order it online.
Can I use a different apple variety?
Granny Smith works best because its tartness balances the heat from the cayenne. Sweeter apples like Fuji or Gala will shift the flavor profile, so reduce the sugar in any accompanying dish if you swap.
How long does this relish keep?
Stored in an airtight container in the fridge, it keeps for two to three days. The mint will darken over time, but the flavor stays good.
