Ingredients with Measurements:
- 2 cups grated coconut
- 1/2 cup yellow mustard seeds
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/4 cup water
Special Equipment Needed:
- Blender or food processor
- Glass jar with lid
Step-by-Step Instructions:
1. In a blender or food processor, grind the yellow mustard seeds into a fine powder.
2. In a mixing bowl, combine the ground mustard seeds, grated coconut, sugar, salt, turmeric powder, and red chili powder.
3. Add the white vinegar and water to the mixture and stir well.
4. Transfer the mixture to a glass jar with a lid and let it sit at room temperature for 24 hours.
5. After 24 hours, give the pickle a good stir and taste it. Adjust the seasoning as needed.
6. Store the pickle in the refrigerator for up to 2 weeks.
Time:
Preparation time: 10 minutes
Cooking time: 24 hours
Temperature:
Room temperature for 24 hours, then store in the refrigerator.
Serving size:
Makes about 2 cups of pickle.
Nutritional information:
Serving size: 1 tablespoon
Calories: 20
Total fat: 1.5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 55mg
Total carbohydrates: 2g
Dietary fiber: 0.5g
Sugar: 1g
Protein: 0.5g
Substitutions for ingredients:
- You can use brown mustard seeds instead of yellow mustard seeds for a stronger flavor.
- You can use apple cider vinegar instead of white vinegar for a slightly different taste.
- You can use jaggery or honey instead of sugar for a healthier option.
Variations:
- Add chopped vegetables like carrots, bell peppers, or onions for a crunchy texture.
- Add chopped herbs like cilantro or mint for a fresh flavor.
- Add a pinch of cumin powder or garam masala for an Indian twist.
Tips and Tricks:
- Make sure to use fresh coconut for the best flavor.
- Adjust the amount of red chili powder to your liking for more or less heat.
- Use a clean and dry glass jar for storing the pickle.
Storage Instructions:
Store the pickle in the refrigerator for up to 2 weeks.
Reheating Instructions:
This pickle is meant to be eaten cold and does not need to be reheated.
Presentation Ideas:
Serve the pickle in a small dish or jar with a spoon for easy serving.
Garnishes:
Garnish with a sprinkle of chopped cilantro or mint for a pop of color.
Pairings:
This pickle pairs well with Indian dishes like biryani, samosas, or dosas.
Suggested Side Dishes:
Serve this pickle with naan bread, rice, or a side salad.
Troubleshooting Advice:
- If the pickle is too dry, add a little more water to the mixture.
- If the pickle is too sour, add a little more sugar to balance the flavors.
Food Safety Advice:
Make sure to use clean and dry utensils and equipment when making this pickle. Store in the refrigerator and discard if it develops mold or an off smell.
Food History:
Coconut mustard pickle is a popular condiment in South Indian cuisine, especially in the state of Kerala. It is typically served with rice or as a side dish to spicy curries.
Flavor Profiles:
This pickle has a tangy, slightly sweet, and spicy flavor with a nutty undertone from the coconut.
Serving Suggestions:
Serve this pickle as a condiment with Indian dishes or as a side dish to a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A