Nashpati Achar

Instructions

1. Nashpati fruit is washed with water, boiled and transferred into sheeng (traditional sieve) and allowed to drain and kept in the sunlight for drying.
2. Thyme seeds, fenugreek and black mustard were roasted and powdered using shilbatta (stone grinder).
3. Turmeric powder, red chilli powder, salt, mustard oil and powder of roasted spices are mixed thoroughly with nashpati.
4. Before shifting the mixture into gharha smoke of heeng (asafoetida) is given into empty gharha to impart good aroma to the pickle. The whole mixture is then put into a large gharha (earthen pitcher) for fermentation.
5. This sweet and sour nashpati pickle can be kept for about 1.5 yrs or more at room temperature for consumption.