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Kachalu Pickle

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Published under: Pickles

Kachalu – 1/2 kg
Garlic – 15 cloves
Ajwain – 1/2 tsp
Dry Orange Colour – 1/2 tsp
Red Chilli Pepper – 1/2 tsp
Salt – 1 tsp
Mustard Oil – 1 1/2 cups
Ground Methi Seeds – 2 tsp
Ground Spices – 4 1/2 tsp
Ground Aniseed – 4 tsp
Vinegar – 1 1/2 cups
Lemon Juice – 2 lemons
Mustard Oil – 1 1/2 cups
Nutmeg – 1/4 tsp
Mace – 1 small piece

1. Cut the lightly tendered kachalus into thick and round pieces.
2. Grind garlic and ajwain and make a thin paste with red chilli pepper, salt and orange colour.
3. Coat the kachalu pieces with the paste and fry in oil.
4. Remove from the oil and mix properly with the ground spices, aniseed, salt, vinegar, methi and lemon juice.
5. Mace the grated nutmeg and cook till it leave its oil.
6. Cool and put it in an airtight jar.
7. Serve after two days.

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