Thekera Pickle
Veg
Vegan
Dried Garcinia fruit (thekera) pickle — sun-dried slices soaked in mustard oil, red chilli, and salt to create an intensely sour preserve used sparingly as a table condiment.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 5 pieces | dried Thekera (Garcinia pedunculata) |
| 1 cup | mustard oil |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | nigella seeds |
| 1 teaspoon | turmeric powder |
| 1 tablespoon | red chili powder |
| 2 tablespoons | salt |
| 1 cup | sugar |
| 1 cup | water |
Instructions
- 1 Soak the dried thekera pieces in warm water for 10 minutes to soften them.
- 2 Heat mustard oil in a pan until it reaches smoking point, then let it cool slightly.
- 3 Add fenugreek seeds, fennel seeds, and nigella seeds to the oil and sauté until fragrant.
- 4 Add the soaked thekera pieces to the pan and stir well.
- 5 Sprinkle turmeric powder and red chili powder over the thekera and mix thoroughly.
- 6 Add salt and sugar to the pan and stir until the sugar dissolves completely.
- 7 Pour water into the pan and let the mixture simmer on low heat until it thickens to a desired consistency.
- 8 Remove from heat and let the pickle cool completely before transferring it to a sterilized jar.
Tips
Ensure the mustard oil is properly heated to reduce its pungency and enhance the flavor of the pickle.