Mustard oil pickles are a well-known, relished, and flavorful condiment in Indian cuisine. One of the conventional methods that people make mustard oil is using the kachi ghani method, which includes cold-pressing mustard seeds to extract the oil. In this post, you will learn how to make kachi ghani mustard oil pickle. Once you try this recipe, it will win your heart.
Ingredients You Need For Kachi Ghani Mustard Oil Pickle:
– One cup of yellow mustard seeds
– Three tablespoons besan (chickpea flour)
– A tablespoon of turmeric or haldi powder
– A tablespoon of fenugreek or methi seeds
– Two cups of mustard oil (Kachi Ghani)
– A tablespoon of salt
– A tablespoon of jaggery (optional)
– Two tablespoons red chilli powder (you can choose as per your preference)
– A tablespoon of fennel seeds or saunf
– Juice of Two lemons
– A tablespoon of nigella seeds
Steps to follow
– Start by cleaning the mustard seeds properly. Make sure that there are no impurities or dirt. Rinse the seeds a couple of times under running water and then pat them dry with a clean kitchen towel.
– Then, you have to take the dry mustard seeds and grind them in a mixer or food processor until they turn into a coarse powder. This is going to help in releasing the flavours and oils from the seeds.
– Next, mix the ground mustard seeds, Chana ka Besan, red chilli powder, fenugreek seeds, turmeric powder, fennel seeds, nigella seeds, salt, salt, and jaggery (in case using). Mix all the ingredients properly to form a uniform spice blend.
– Heat kachi ghani mustard oil in a pan, but make sure you do it on low heat. Allow it to heat for a couple of minutes until it reaches a smoking point. Once the oil gets hot, just remove it from the heat and allow it to cool down to room temperature.
– Then, once the mustard oil cools, add it to the spice mixture in the mixing bowl. Blend it well, ensuring that the oil is consistently distributed throughout the spices.
– Then squeeze the juice of two lemons into your mixture and remix it. The lemon juice adds a tasty flavour and works like a natural preservative.
– Transfer the pickle mixture into a clean, airtight type of glass jar. Ensure the jar is fully dry to avert any moisture from spoiling the pickle. Press the mixture down properly to eradicate any air bubbles.
– Keep the jar in a cool and dark place for a minimum of a week to permit the flavour to develop and the pickle to mature. During this time, the mustard oil will permeate with the spices, ending up in a delightful and aromatic pickle.
– Then, after a week, give the jar a mild shake or stir to blend the oil and spices. You can simply taste the pickle at this stage and adjust the seasoning as per your preference. If you find it too spicy, you can even add a little more jaggery or even lemon juice to ensure that the flavours stay balanced.
Conclusion
Finally, your homemade Kachi Ghani Mustard Oil achar is now ready for you to enjoy and share with your family. You can store it for several months if you ensure it is in an airtight container. This pickle goes amazing with a diversity of Indian dishes, like rotis, parathas, rice, or even you can use it as condiment wraps or sandwiches.