Kachalu Pickle recipe - How to make Kachalu Pickle
Method- Boil kachalu on medium flame for 6-8 minutes.Turn off the gas and when all pressure escapes take them out.
- Cool, peel and cut them into medium size pieces.
- Take mustard oil in a pan and let it get heated completely. Turn off the gas and the oil get cool down a bit.
- Now on a slow flame add carom seeds, kalonji, fenugreek seeds in the oil and saute for a few seconds.
- Also add kachalu pieces, asafoetida, turmeric powder, chilli powder, mustard powder and salt, mix well.
- Stir for two minutes and then turn off the gas.
- When pickle cools down add vinegar and mix well.
- It gets ready in three days.
Handy Tip- Stir the pickle daily with a clean and washed spoon before taking out as all spices and oil settles at the bottom of the container and upper layer remains dry.This increases the shelf life of the pickle.