Chhattisgarhi Kaddu Achar

Chhattisgarhi Kaddu Achar

Chhattisgarhi Kaddu Achar

Veg Vegan

Raw pumpkin pickle — red pumpkin cut into cubes and sun-dried in mustard oil with fenugreek, dried red chilli, and turmeric until the pumpkin softens and absorbs the sharp mustard oil. A less common but distinctively Chhattisgarhi accent alongside the rice plate, made in summer when red pumpkin is abundant.

Cuisines

Chhattisgarhi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

Pumpkin 250 grams Pumpkin , peeled and diced
mustard oil 2 tablespoons Mustard oil
Mustard Seed 1 teaspoon Mustard Seed
Fenugreek Seed 1 teaspoon Fenugreek Seed
Fennel Seed 1 teaspoon Fennel Seed
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
asafoetida 1 teaspoon Asafoetida
vinegar 2 tablespoons Vinegar
to taste salt To taste

Instructions

  1. 1 Heat mustard oil in a pan until it starts to smoke, then let it cool slightly.
  2. 2 Add mustard seeds, fenugreek seeds, and fennel seeds to the oil and let them splutter.
  3. 3 Add asafoetida and diced pumpkin to the pan, stirring well to coat the pumpkin in the spices.
  4. 4 Sprinkle turmeric powder, red chili powder, and salt over the pumpkin, mixing thoroughly.
  5. 5 Cook the pumpkin on medium heat until it becomes tender, stirring occasionally.
  6. 6 Once the pumpkin is cooked, add vinegar and mix well.
  7. 7 Allow the achar to cool completely before transferring it to a clean, dry jar.
  8. 8 Let the achar sit for at least a day to develop flavors before serving.

Tips

Store the achar in a cool, dry place and use a clean spoon to avoid contamination.