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