Easy Crab Apple Anchar (Achar)
This Easy Crab Apple Anchar (Achar) turns seasonal crab apples into a spicy Caribbean condiment with anchar masala, Scotch bonnet peppers, garlic, and aromatic oils. Inspired by Mango Anchar and the anchar traditions of Trinidad and Tobago and Guyana, it is a flavorful way to enjoy late-summer crab apples.
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.
Video
Notes
Frequently Asked Questions
Can I use another pepper instead of Scotch bonnet in Crab Apple Anchar?
Yes. Any spicy pepper can work in this recipe. Scotch bonnet gives the anchar its characteristic Caribbean heat and fruity pepper flavor, but you can adjust the amount or use another pepper according to your preference. If you enjoy heat, try Trinidad Moruga Scorpion peppers. But be WARNED!Can I dry the crab apples in the oven instead of in the sun?
Yes. I provide both options. You can expose the sliced crab apples to direct sunlight for a couple of days or use a moderate oven at 160-180 F for 6-8 hours.Why do I need to dehydrate the crab apples before making anchar?
To remove moisture from the crab apples. Once dehydrated, the fruit can absorb the spicy, aromatic oil much more effectively.Is Crab Apple Anchar similar to Mango Anchar?
Yes. The idea is very similar. Both use fruit with an aromatic, spicy oil and anchar masala. For me, this recipe also comes from the same creative approach I used with my Carilie Anchar.How long should Crab Apple Anchar marinate?
Allow the anchar to marinate for at least one week. Give the glass jar a mix or shake every couple of days so the crab apples continue to take on the seasoned oil. Tried this recipe?Let us know how it was!