YELLOW MUSTARD PICKLE
Hi everyone. Welcome back. Hope you enjoyed lots in the previous week by making healthy and tasty 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 fun. It’s abundantly found in India and used for making mostly curries, fish curry especially, but in my ancestral family, we relish this particular version of it as a pickle or chutney, both. 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 chilies 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 and add asafoetida, five spice or panch phoran, red chilies to it. Then add some vinegar and give everything a good mix. Then 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 friend. Healthy cooking, happy living.Till then enjoy and spread happiness!!!