Kachalu Pickle

by sweetsmartspicy chef

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This recipe has been viewed 11398 times

Kachalu refers to big size arbi.It is used in making vegetable as well pickle made with kachalu is awesome in taste.It has shelf life of just 2-3 weeks.

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Kachalu Pickle recipe - How to make Kachalu Pickle

Tags

Pickles / Achar

Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 serving
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Ingredients

500 gms colocassia
1/2 cup mustard (rai / sarson) oil
3 to 4 tbsp vinegar
1 to 2 pinch asafoetida (hing)
1/2 tsp fenugreek (methi) seeds
1/2 tsp nigella seeds (kalonji)
1/2 tsp carom seeds (ajwain)
2 tsp mustard seeds ( rai / sarson) powder
1 tsp salt
1 tsp turmeric powder (haldi)
1 tsp chilli powder

Method

Boil kachalu on medium flame for 6-8 minutes.Turn off the gas and when all pressure escapes take them out.
Cool, peel and cut them into medium size pieces.
Take mustard oil in a pan and let it get heated completely. Turn off the gas and the oil get cool down a bit.
Now on a slow flame add carom seeds, kalonji, fenugreek seeds in the oil and saute for a few seconds.
Also add kachalu pieces, asafoetida, turmeric powder, chilli powder, mustard powder and salt, mix well.
Stir for two minutes and then turn off the gas.
When pickle cools down add vinegar and mix well.
It gets ready in three days.

Handy Tip

Stir the pickle daily with a clean and washed spoon before taking out as all spices and oil settles at the bottom of the container and upper layer remains dry.This increases the shelf life of the pickle.