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Ber Ka Achaar (jujube Pickle)

Ber Ka Achaar (jujube Pickle)

Cooking Time

Preparation Time : 20

Cook Time : 5

Total Time : 25

Ingredients

Serves 20

  • 3 cups ber, riped but firm

  • 1/4 cup sea salt

  • 1/2 cup grated jaggery

  • 3 tbsp yellow split mustard

  • 3 tbsp fennel seeds

  • 1 tsp fenugreek seeds

  • 1 tsp cumin seeds

  • 3 tbsp red chilli powder

  • 1 tbsp turmeric powder

  • 2 cups mustard oil

  • 1 tsp asafoetida

Directions

  • 01

    Wash and dry ber completely and leave them on a dry cloth under the fan

  • 02

    Dry roast cumin, fenugreek, fennel seeds and make a coarse powder, take out in a broad bowl

  • 03

    Add split yellow mustard seeds, chilli powder, turmeric, asafoetida and salt.

  • 04

    Add 3 tbsp oil to this masala

  • 05

    Now take ber and press then slightly

  • 06

    Add them to prepared masala

  • 07

    Add jaggery and mix gently

  • 08

    Take a clean and dry glass bottle, add half cup mustard oil, coat entire bottle from inside with oil

  • 09

    You can add a tea spoon of salt at this point, this will ensure that pickle doesn't get fungus in future

  • 10

    Now fill the bottle with prepared achaar

  • 11

    Top it up with remaining oil.

  • 12

    Leave it in sun light for a week. After that it will be ready to eat.

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