Producer: Peuli Bakshi Editor: Nisha Dubey
Ingredients: 500g star fruit (carambola), washed and cut into thin slices 2 tbsp salt 2 tbsp mustard oil 1 tsp mustard seeds 1/2 tsp fenugreek seeds 1/2 tsp fennel seeds 1/2 tsp cumin seeds 1/2 tsp nigella seeds (kalonji) 1/4 tsp asafoetida (hing) 1 tsp turmeric powder 2 tbsp red chili powder 1 tbsp jaggery or sugar (optional) 2 tbsp vinegar
Sprinkle salt over the sliced star fruit in a large mixing bowl. Mix well and let it sit for 30 minutes.
Drain the excess liquid and pat the star fruit slices dry with a clean cloth or paper towels.`
Heat mustard oil in a pan over medium heat. Add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and nigella seeds to the pan.
After 15-20 seconds, add asafoetida, turmeric powder and the star fruit to the pan and stir well.
Add red chili powder and jaggery or sugar (if using) and mix well. Cook for 5-7 mins on low heat.
Add vinegar to the pan and mix well. Cook for another 2-3 minutes until the vinegar is well absorbed.
Let the star fruit pickle cool completely. Then transfer it to a clean, airtight jar.
Let the pickle sit for 2-3 days at room temperature to allow the flavours to develop before consuming.