Sindhi Achaar

Sindhi mixed vegetable pickle in mustard oil — green chillies, raw mango, carrot, lotus stem, and turnip packed in mustard oil with a masala of fennel, nigella, fenugreek, mustard seeds, dried red chilli, and turmeric. The Sindhi achaar differs from Punjabi or Rajasthani pickles in its use of lotus stem (kamal kakdi), which is a signature Sindhi vegetable, and in the proportion of fennel which gives the pickle a sweeter, more anise-forward character. Made in autumn in large batches; the first jar opened after three weeks of sun-maturing is a household ritual. Eaten in small quantities alongside every Sindhi meal.