10 starfruits
2 cups jaggery
2 tsp mustard seeds
1 tsp black pepper seeds
1 tsp asafeotida/hing
½ tsp methi/fenugreek seeds
1 tsp red chili powder
2 cups water
Salt to taste
1 tbsp sugar
Procedure:
Wash the starfruits, peel the sharp edges from the 5 pentagonal sides and cut into ½ inch pieces.
Cut the green chilies into 2 cut horizontally.
In a pressure cooker, add the chopped starfruits, green chilies and 1/2 cup water. Cook for one whistle and switch of the gas.
Side by side, mix the jaggery into 1 cup water and keep aside.
For the tempering with masala, take a tadka pan. Add 1 tablespoon oil and let it get heated for 1 minute. First add the asafoetida, then add fenugreek seeds, then add black pepper seeds and lastly add the mustard seeds and let the mustard seeds flutter. Switch off the gas.
When this cools, crush the mixture with a mortar and pestle. Keep this aside.
Take a deep bottom pan and mix the jaggery mixture along with the water with the starfruit mix from the pressure cooker. Switch on the gas and let it simmer on low flame.
Continue to cook till the mixture gets reduced to 1/2 by stirring occasionally to avoid burning.
Add 1 tablespoon sugar and red chili powder.
Adjust salt.
Add the ground masala for tempering and stir well.
Also try different types of homemade pickles, jams and chutneys.
beena stephen
2015-10-12 at 7:14 amLooks very delicious. Nice presentation.
Raksha Kamat
2015-10-12 at 7:24 amThanks @Beena 🙂
Nupur
2016-11-21 at 11:20 amWhat’s the shelf life of this pickle ???
Raksha Kamat
2016-11-23 at 11:09 pm1 month when stored in fridge