വെളുത്തുള്ളി അച്ചാർ

Ingredients

• 0.5 cup Oil (Gingelly (sesame) oil preferred for shelf‑life; can use sesame or coconut oil)
• 0.5 tsp Mustard Seeds (Tempering agent)
• 5 g Fresh Ginger (Finely chopped, about a ½ inch piece)
• 2 pieces Green Chillies (Chopped; adjust to heat preference)
• 2 sprigs Curry Leaves (Fresh, chopped)
• 250 g Garlic (Peeled, cleaned and cut lengthwise; will weigh ~200 g after peeling)
• 1.5 tsp Salt (Regular table salt)
• 0.5 tsp Turmeric Powder (Ground turmeric)
• 1 tbsp Chilli Powder (Regular red chilli powder)
• 3 tbsp Kashmiri Chilli Powder (Mild heat, bright red colour)
• 0.5 tsp Asafoetida Powder (Also called hing)
• 0.25 tsp Fenugreek Powder (Made by dry‑roasting fenugreek seeds and grinding)
• 0.5 tsp Brown Sugar (Can use white sugar or jaggery)
• 6 tbsp Vinegar (White or apple cider vinegar works)

Instructions

1. Heat Oil and Temper Mustard Seeds

   Place a heavy‑bottomed pan on medium‑high heat. Add ½ cup oil and let it heat. When the oil shimmers, add ½ tsp mustard seeds. Let them splutter, then turn the flame down to medium.

   Time: PT2M

   Temperature: Medium-high

2. Sauté Ginger, Green Chillies, and Curry Leaves

   Add the finely chopped ginger, chopped green chillies, and chopped curry leaves. Sauté for about 10 seconds until fragrant.

   Time: PT30S

   Temperature: Medium

3. Lightly Cook Garlic

   Add the peeled, cleaned garlic (cut lengthwise) to the pan. Sauté for 1½–2 minutes on medium flame, just half‑cooked.

   Time: PT2M

   Temperature: Medium

4. Add Spices, Sugar and Roast

   Sprinkle salt, turmeric powder, chilli powder, Kashmiri chilli powder, asafoetida, fenugreek powder and brown sugar. Roast for about 2 minutes, stirring constantly, until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium

5. Incorporate Vinegar and Finish

   Add 6 tbsp vinegar, mix well and stir for 1 minute. Turn off the flame.

   Time: PT1M

6. Cool and Store Pickle

   Leave the hot pickle in the same pan for 2–3 hours to cool. Do not transfer while hot. Once cooled, move to a dry glass jar, seal, and refrigerate after 2–3 days for best shelf‑life.

   Time: PT2H30M

Nutrition Facts

Calories

120

Protein

3g

Carbohydrates

5g

Fat

10g

Fiber

1g