Category Archives: Kerala pickle recipes

Nutmeg pickle recipe – Jathikka Achar

Very delicious spicy pickles made out of nutmeg fruit that is generally discarded when extracting its seeds.

Nutmeg Jathikka achar - malayalamrecipe
Nutmeg Jathikka achar - malayalamrecipe
Nutmeg Jathikka achar - malayalamrecipe
Nutmeg Jathikka achar - malayalamrecipe
Nutmeg Jathikka achar - malayalamrecipe

Ingredients of Nutmeg pickle recipe – Jathikka Achar

Grated Nutmeg fruit – 2 cups ( Not the seed part)

Red chilly powder – 2 tea spoon

Vinegar   – 1 tea spoon

Asafoetida – 1/4 tea spoon

Gingelly / Sesame oil/Til oil – 3 tea spoon

Fenugreek Powder – 1/4 tea spoon

Boiled and cooled saltwater – 1/2 cup

Mustard seeds – 1/2 spoon

Red dried Chilly – 5 numbers

Curry leaves – 10 leaves

 

Preparation method of Nutmeg pickle recipe – Jathikka Achar

Take a Deep , thick bottom pan (Kadai),  heat the gingelly oil and season it with mustard seeds, wait till the mustard splutters. Add red chilly, and curry leaves, allow it to turn crispy, occasionally mix to avoid burning.  Add all other ingredients to this oil,  add chilly powder, Asafoetida, fenugreek powder and keep mixing the powder to avoid burning till these are roasted well and the flavor is released from the mixture.   Switch of the heat and add the grated nutmeg after the mixture cools down.  Store this is a glass bottle and do not cover it for about a day, use a clean cloth to cover the mouth of the bottle and place it under direct sunlight to let the pickles stay longer period. You could start using pickles after 1 week. The pickles are best to be consumed within 2 months. Avoid using moist spoon when you serve it.

Nutmeg pickles are not advised during pregnancy by Kerala traditional mothers, generally all pickles are avoided too during first three months of gestation. Nutmeg has medicinal properties and pickles should be consumed in small quantities like 1 or 2 spoons or so along with a meal.

Recipe submitted by Radha