Arvi Pickle Recipe

Ingredients:

1/2 kg arvi
2 teaspoons ground methi seeds
4 1/2 teaspoons ground spices
4 teaspoons ground aniseed
3 teaspoons Red chili pepper (Lal Mirchi)
4 teaspoons Salt (Namak)
1 1/2 cups Vinegar (Sirka)
juice of 2 Lemons (Nimbu)
1 1/2 cups Mustard Oil (Sarson Ka Tel)
1/4 teaspoon nutmeg
1 small piece mace

Cooking Directions:

• Boil the arvi in salted water until nearly tender.
• Drain and cool.
• Peel and press a little.
• Fry the arvi in hot oil until brown. Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , methi, salt, lemon juice.
• Grated nutmeg, mace and cook till it leaves its oil.
• Cool and put in an airtight jar. Serve after two days.
• This pickle can be kept for 15 days in summer and two months in winter.