Hi everyone. Welcome back. Hope you enjoyed lots in the previous week by making healthy and tastier goodies for friends and family. Today I’ll be showing you all the process of making yellow mustard pickle. It is a delicacy of northern India especially Bihar and is quite unique-tasting. Its abundantly found in India and used for making mostly curries,fish curry specially but in my ancestral family we relish this particular version of it as a pickle or chutney. Its slightly tangy and is liked by all in my house. It can be served as a dip to go with chapatis, paranthas, dhoklas, can be used as a spread for sandwiches and rolls and can be had with pakoras and fried snacks. So let’s start to make it. The recipe is as follows–
- Yellow mustard-250 gm
- Vinegar-1 cup
- Salt-According to taste
- Red chilly powder-1 tbsp
- Turmeric powder-1 tsp
- Asafoetida or Hing-A pinch
- Five Spice or Panchphoran-1 tsp
- Mustard Oil-2 tbsp
- Dry Red Chillies-3 pieces
Take yellow mustard and whole red chillies in the given amount and soak them in vinegar overnight.
The next day grind them slightly coarsely.
Then add salt,turmeric powder ,red chilly powder and mix them.
After that heat the given amount of mustard oil, to it add asafoetida, five spice or panch phoran, red chillies and add this to the pickle. Then we will add some vinegar and give everything a good mix. Then we will put the pickle in an open mouth utensil and put it to dry in sun for ten days. The pickle is thus ready to be eaten.
Do try the pickle at home and share your comments and feedback.Have a great week friends.Healthy cooking,happy living.Till then enjoy and spread happiness!!!