Pickle!! The name itself generates a feeling of spices, sweet
and sour taste in our tongue and of course the strong smell of mustard oil...
isn't it? It's an inevitable part of Indian
cuisine. We Indians have a weakness towards pickle. And that
is quite obvious, as we are born in a country of spices! I am sure every
Indian house has got at least a jar of pickle stored in a corner of their
kitchen. My mom too cannot resist herself from preparing pickles out of all those
vegetables or fruits available during the seasons. As every Indian woman habit,
she loves to share a portion of the pickle with the relatives. It's like a great
achievement when the pickle is being praised by people! She uses all the common
spices available in her kitchen to prepare a spicy catappa pickle. And this pickle
turns out a very interesting time pass when
we all gather at home or meet childhood buddies. Just grab your catappa pickle
jar and enjoy your best time with it! And instead of wasting the catappa stock she
uses it to make delicious jelly.
Ingredients:
- Terminalia catappa 250 gm
- Mustard oil 150 ml
- Garlic 20 cloves
- Turmeric powder 1tbsp
- Carrom seed 1tbsp
- Cumin seed 1tbsp
- Black cumin(kalonji) 1tsp
- Cinnamon 1inch
- Cardamom crushed 3 to 4 no.
- Salt to taste
Method:
- Clean the catappa fruit and cut them in between
- Boil them in a cooker and drain the water.
- Heat oil in a pan and put all the spices one by one and saute
- Now pour the boiled catappa into the pan
- Mix it well, add salt and cook occasionally till the spices stick to the fruits
- Turn off the flame once the fruits start releasing oil
- Let it cool down and then store in an airtight container
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