HIGHLIGHT RECIPE: PICKLED ELEPHANT APPLE

TWCT is glad to publish today's Highlight Recipe Pickled Elephant Apple made by wonderful Home Chef Nilufa Yasmin from Guwahati, India. This is a popular delicacy from North Eastern part of India, Assam and she made it deliciously.

Recipe Follows:

Ingredients:

Elephant Apple one , roughly chopped

Red chilli 10-12

Turmeric powder one teaspoon

Salt one tablespoon

Olive oil/ Mustard oil 2-3 tablespoon

Cumin powder one teaspoon

Garam masala (cardamom, cinnamon,cloves) powder 1/2 teaspoon

Panch Phoron ( whole spice of 5 verity ,black  mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, cumin seeds) one teaspoon.

Method:

Season with the salt and turmeric powder, sun dried the chopped Elephant Apple and Red chilli together for 2-3 days. Then heat the oil and temper with the five whole spices. After that add sun dried pickle stuff into it and season with the cumin powder and garam masala powder.

Preserve it in a glass jar and enjoy. This is a very simple and easy pickle recipe with Indian spice flavour, no added preservatives.