Namaskar
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We often relish eating pickles with our meals and these pickles are prepared with numerous things.
Today we’ll make pickle with Jimmikand.
Jimmikand pickle is prepared in two styles.3
One by chopping jimmikand in small chunks and second by grating it
I personally prefer eating jimmikand pickle with small pieces.
Let’s start with the procedure of making Jimmikand Pickle.
For this we have taken 500 grams jimmikand.
Firstly, peel jimmikand and then chop in small chunks.
Peel the jimmikand.
Jimmikand is slightly pinkish in color from inside.
Peel the thick and dark color skin of jimmikand first.
Before chopping jimmikand grease your hands with some oil as jimmikand can make your hands bit itchy.
We have peeled jimmikand.
Jimmikand is also known as Suran and Yam.
Now make small pieces of Jimmikand.
Make ½- ½ inch long and wide pieces of Jimmikand.
Place the pieces in water and dice rest of the jimmikand as well.
We have chopped jimmikand in small chunks now boil these chunks.
For boiling jimmikand we will be using pressure cooker.
Wash the jimmikand chunks in water and place them in pressure cooker.
Now add 1 cup water into it and close the pressure cooker with lid.
Boil jimmikand until one simmer.
After one summer, reduce the flame and boil for 2-3 more minutes on low flame.
We have boiled jimmikand for 3 minutes on low flame.
Now turn off the flame.
Keep the jimmikand pieces in pressure cooker until all steam escapes.
Jimmikand is now boiled.
To check jimmikand, press it like this.
Jimmikand has turned tender.
Jimmikand is sufficiently boiled now take them out from water.
Place the boiled jimmikand chunks over a sieve to remove excess water.
Now cover a tray with clean muslin cloth and spread the jimmikand chunks over it.
Place these pieces under sunlight for 2 hours.
In case there is no sunlight, place these under fan as it so that they dry up.
Keep aside jimmikand to dry.
Jimmikand pieces are now ready to be used for making pickle.
Now we’ll make pickle with these jimmikand chunks.
Place these chunks in a bowl and mix spices into it.
We have taken 1.5 tsp salt, 2 tbsp fenugreek powder (coarsely grounded),
2 tbsp yellow mustard powdered (coarsely grounded), 2-3 pinch asafoetida, 1 tsp turmeric powder, ½ tsp carom seeds and 1 tsp red chilly powder.
Now add 3 tbsp white vinegar as well.
Also we’ll add mustard oil for scrumptious taste.
We have ¼ cup (4-5 tbsp) mustard oil.
Mix all ingredients really well.
Also add ½ tsp freshly grounded black pepper.
Mix until jimmikand chunks are nicely coated with spices.
Pickle is now ready.
You can consume this pickle now but for real taste wait for 3 days as all spices will get absorbed in jimmikand pieces.
Cover and keep the pickle container under sunlight or keep as it in room or kitchen in case there no sunlight.
Keep it in clean and dry place where there is no moisture.
Stir the pickle once in a day with help of a spoon.
Within 3 three days tarty and delicious pickle will be ready.
Making this pickle is very easy.
We have not sautéed the spices and have used uncooked oil for spicy and sharp taste.
Jimmikand pickle can be stored for upto 1 month but keep note of few things.
Any kind of moisture should not enter pickle.
Every time use dry and clean spoon for taking out pickle.
If storing this pickle in any container thoroughly wash it with boiling water, dry it completely under sunlight and then use it for storing pickle.
Store this pickle in refrigerator for upto 6 months.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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