Kamrakh Pickle Recipe - Carombola Pickle Recipe - Star fruit Pickle Recipe
Kamrakh is easily available in the market during winters. To make the pickle last longer, it is necessary that the pickle is kept submerged in oil. If you keep this pickle submerged in oil, it will be eatable till 6 months.
Ingredients for Kamrakh Pickle
Kamrakh – 250 gm
Mustard oil – 100 gm
Asafetida – 2 to 3 pinch
Turmeric Powder – 2 small spoon
Red chili powder – 1 small spoon
Yellow mustard – 1 big spoon (grind coarsely)
Salt – 2 small spoon (or as per taste)
How to prepair Carombola Pickle or Star fruit Pickle
Wash and dry the kamrakh and cut length wise.
Put half of the oil in a frying pan and heat it. Turn off the burner. Put asafetida in the hot oil. Now add turmeric powder to the oil. Mix kamrakh, salt, red chili and yellow mustard in the oil.
Kamrakh pickle is ready. Cool it and put it in a glass container. You can eat this pickle immediately. Every day for 3 to 4 days, stir and interchange the bottom pickle with the upper pickle with a clean dry stirring spoon. Now the pickle's kamrakh is soft. Put the remaining oil in the pickle. To make the pickle last longer, it is necessary that the pickle is kept submerged in oil. If you keep this pickle submerged in oil, it will be eatable till 6 months.