Easy Crab Apple Anchar
As I continue exploring ingredients that are local to me in my In Season series, I thought it would be fun to document a recipe that has been on rotation in my home in late summer over the years. This Easy Crab Apple Anchar (Achar) is inspired by the same creative thinking behind the Caribbean classics I grew up with, including Mango Anchar and the Carilie (bitter melon) Anchar I shared a few years back.
Anchar, also called achar, is a spicy condiment or side traditionally enjoyed with curry dishes in Trinidad and Tobago and Guyana, reflecting the culinary heritage left by our East Indian ancestors. Using crab apples in this way gives the fruit a completely different purpose, as we dehydrate it before allowing it to absorb a spicy, aromatic oil.
The smell of the garlic, Scotch bonnet peppers, and anchar masala cooking together takes me right back to being a little fella in Trinidad and opening the large jar of Mango Anchar we had at home. Back then, I would use it as a spicy topping for dhal and dumpling soup, and that memory is a big part of why I enjoy making this crab apple version today.
Ingredient Guide
Crab apples provide the fruit base for this anchar. Once dehydrated, they can absorb the spicy oil and seasoning.
Vegetable oil creates the aromatic oil base that coats the crab apple pieces and carries the flavors throughout the anchar.
Garlic adds a deep savory flavor and contributes to the wonderful aroma of the spice mixture.
Scotch bonnet peppers provide the heat and fruity pepper flavor that gives the anchar its characteristic kick.
Anchar masala provides the spice blend responsible for the distinctive flavor of anchar.
Salt balances the seasoning and brings the flavors together.
Mustard oil adds a pungent, distinctive flavor and another layer of complexity to the finished anchar.
Shopping Made Easy
• Crab apples are easiest to find at farmers’ markets, farm stands, and grocery stores during their late-summer season.
• Anchar masala is usually available at Caribbean, South Asian, and international grocery stores.
• Scotch bonnet peppers can be found at Caribbean and international markets, although another spicy pepper can be used.
• Mustard oil is commonly available at South Asian and international grocery stores.
Cooking Notes from the Kitchen
• The key to this recipe is reducing the moisture in the crab apples before they go into the seasoned oil. This allows the fruit to take on much more of the flavor.
• If you have good sunny weather, exposing the sliced crab apples to direct sunlight works beautifully. The oven method gives you a more controlled option.
• The aroma of the garlic, Scotch bonnet, and anchar masala cooking together is something I especially enjoy. It takes me straight back to the Mango Anchar we had in Trinidad when I was growing up.
• Pay attention to the oil. The seasoned oil is not simply there to coat the crab apples. It is part of what makes anchar so useful, as you can drizzle it over soups, curries, and anywhere you would typically add pepper sauce.
• Adjust the Scotch bonnet to your personal preference. Some people like their anchar a bit more spicy, while others prefer the heat to be more restrained.
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!
Easy Crab Apple Anchar (Achar)
Ingredients
- 3 lbs crab apples (cored and sliced)
- 1/2 cup vegetable oil
- 10 cloves garlic (smashed)
- 2 Scotch bonnet peppers chopped
- 2 1/2 tablespoons anchar masala
- 1 teaspoon salt
- 2 tablespoons mustard oil
Instructions
- Wash the crab apples, core them, and remove the seeds, then slice them into 1/2 inch segments.
- Place the crab apple pieces onto a baking tray and expose them to direct sun for a couple of days or place them in a moderate oven for 6-8 hours at about 160-180 F.
- The goal is to dehydrate the crab apples, removing the moisture content so we can then replace that with the spicy oil that everything will be pickled in.
- In a saucepan on a low flame, add the vegetable oil, garlic, Scotch bonnet peppers, and anchar masala. Cook gently for 4-6 minutes.
- Add the prepared crab apple pieces and stir well to coat with this spicy aromatic base. Cook on low for about 10 minutes.
- Just before you turn off the stove, add the mustard oil, stir well, and give it a quick taste. Adjust the salt and heat to your liking. Some people like anchar a bit more spicy, so you can adjust the amount of Scotch bonnet you add.
- Pour everything into a glass jar and allow it to marinate for at least a week. Give it a mix or shake it every couple of days. Store in a cool, dark spot in your kitchen.
- Just as important as the crab apple pieces are, so too is the oil. Add a bit more vegetable oil at the start if you want more seasoned oil. This oil is drizzled over soups, curries, and anywhere you would typically add pepper sauce.
- If you enjoy this Crab Apple Anchar, may I suggest you give the Apple Kuchela, as well as the Classic Mango Kuchela, a try. Similar flavor profiles, but the texture is distinctly different.
- I would love to hear your take on this Crab Apple Anchar, so leave me a comment below.
