Ingredients with Measurements:
- 1 kg Nepali hog plums
- 2 tbsp salt
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp fenugreek seeds
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 cup mustard oil
- 1 cup vinegar
Special equipment needed:
- A large mixing bowl
- A clean, dry glass jar with a tight-fitting lid
Step-by-step instructions:
1. Wash and dry the hog plums thoroughly. Cut them into small pieces and remove the seeds.
2. In a large mixing bowl, add the hog plum pieces, salt, red chili powder, and turmeric powder. Mix well and set aside for 2-3 hours.
3. In a pan, dry roast the fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, and fennel seeds until fragrant. Let them cool and then grind them into a fine powder.
4. Add the spice powder to the hog plum mixture and mix well.
5. Heat the mustard oil in a pan until it starts to smoke. Remove from heat and let it cool down to room temperature.
6. Add the cooled oil and vinegar to the hog plum mixture and mix well.
7. Transfer the pickle to a clean, dry glass jar with a tight-fitting lid.
8. Keep the jar in a cool, dry place for at least a week before serving.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
5. Temperature:
N/A
Serving size:
Makes about 1 kg of pickle
Nutritional information:
N/A
Substitutions for ingredients:
- If you can't find Nepali hog plums, you can use any other sour fruit like green mangoes or lemons.
- You can use any other oil instead of mustard oil.
Variations:
- You can add garlic, ginger, or onion to the pickle for extra flavor.
- You can adjust the amount of red chili powder according to your taste.
Tips and tricks:
- Make sure the hog plums are completely dry before cutting them.
- Use a clean, dry glass jar to store the pickle.
- Always use a clean, dry spoon to take out the pickle from the jar.
- The longer you keep the pickle, the better it tastes.
Storage instructions:
Store the pickle in a cool, dry place for up to 6 months.
Reheating instructions:
N/A
Presentation ideas:
Serve the pickle in a small bowl or on a plate as a condiment.
Garnishes:
You can garnish the pickle with fresh coriander leaves or sliced green chili.
Pairings:
Nepali hog plum pickle goes well with rice, dal, and curry dishes.
Suggested side dishes:
Serve the pickle with papadums or naan bread.
Troubleshooting advice:
- If the pickle is too salty, you can add more vinegar to balance the flavors.
- If the pickle is too sour, you can add a little bit of sugar to balance the flavors.
Food safety advice:
- Always use clean, dry utensils and jars to make and store the pickle.
- Make sure the hog plums are completely dry before cutting them.
- Store the pickle in a cool, dry place to prevent spoilage.
Food history:
Nepali hog plum pickle is a traditional condiment in Nepal. It is usually made during the summer months when hog plums are in season.
Flavor profiles:
Nepali hog plum pickle is sour, spicy, and slightly bitter.
Serving suggestions:
Serve the pickle as a condiment with rice, dal, and curry dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Nepalese