Ingredients with Measurements:
- 2 cups fresh hibiscus leaves
- 1/2 cup tamarind paste
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 cup vegetable oil
Special equipment needed:
- A large mixing bowl
- A skillet or frying pan
- A glass jar with a tight-fitting lid
Step-by-step instructions:
1. Rinse the hibiscus leaves thoroughly and pat them dry with a paper towel. Cut them into small pieces and set aside.
2. In a large mixing bowl, combine the tamarind paste, white vinegar, sugar, salt, mustard seeds, cumin seeds, fennel seeds, turmeric powder, and red chili powder. Mix well until all the ingredients are well combined.
3. Heat the vegetable oil in a skillet or frying pan over medium heat. Add the hibiscus leaves and sauté for 2-3 minutes until they are slightly wilted.
4. Add the sautéed hibiscus leaves to the tamarind mixture and mix well.
5. Transfer the mixture to a glass jar with a tight-fitting lid. Close the lid tightly and shake the jar well to ensure that all the ingredients are well combined.
6. Allow the pickle to sit at room temperature for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Room temperature
Serving size:
Makes approximately 2 cups of pickle
Nutritional information:
Calories per serving: 50
Fat: 3g
Carbohydrates: 6g
Protein: 1g
Substitutions for ingredients:
- If you cannot find fresh hibiscus leaves, you can use dried hibiscus flowers instead.
- You can substitute apple cider vinegar for white vinegar.
- You can use honey instead of sugar.
Variations:
- You can add chopped garlic and ginger to the pickle for an extra flavor boost.
- You can add sliced onions to the pickle for a bit of crunch.
- You can add chopped green chilies for a spicy kick.
Tips and tricks:
- Make sure to rinse the hibiscus leaves thoroughly to remove any dirt or debris.
- Use a glass jar with a tight-fitting lid to store the pickle.
- The longer you let the pickle sit, the more flavorful it will become.
Storage instructions:
Store the pickle in a glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating instructions:
This pickle is meant to be served cold and does not need to be reheated.
Presentation ideas:
Serve the pickle in a small bowl or on a platter with other pickles and chutneys.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
This pickle pairs well with Indian dishes such as biryani, samosas, and pakoras.
Suggested side dishes:
Serve this pickle with naan bread or rice.
Troubleshooting advice:
- If the pickle is too sour, add a bit more sugar to balance out the flavors.
- If the pickle is too spicy, add a bit more sugar or tamarind paste to tone down the heat.
Food safety advice:
Make sure to use clean utensils and equipment when making this pickle to prevent contamination.
Food history:
Pickling is a traditional method of preserving food that has been used for centuries in many cultures around the world.
Flavor profiles:
This pickle has a tangy, sweet, and slightly spicy flavor.
Serving suggestions:
Serve this pickle as a condiment with your favorite Indian dishes.
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Region: Indian