Oal/Jimikand Achar (Pickle) Recipe With Little Twist

In my previous post of Oal pickle I added very few ingredients, but here in this recipe I’ve used few more ingredients to enhance its taste. Let’s learn step by step process to prepare Oal pickle recipe.

Oal/Jimikand (Whitespot Giant Arum) Achar Pickle Recipe (With Little Twist)

  • 1/2 Kg Oal (washed, pilled off and chopped)
  • 1 cup Ginger (Roughly Chopped)
  • 1 cup Garlic (Peeled off)
  • 1 cup Green Chili (Roughly chopped)
  • 1 cup Mustard Oil/Clarified Butter
  • 1 tsp Asafoetida
  • 4 tbsp White Vinega
  • 2 tbsp Dry roasted Cumin and carom seeds (Purely optional, excess quantity will make it bitter.)
  • 5 tbsp Amchoor Powder
  • 1 tbsp Kalonji or Mangrail, Black Caraway, Nigella,
  • 1 tbsp Celery (Ajwain)
  • 3 tbsp Black Salt
  • 2 tbsp Salt
  • 2 tbsp Turmeric Powder
  1. Take all the ingredients as shown in the image.
  2. Take all the spices as shown in the image.
  3. Take vinegar whichever you want except ACV (Apple cider vinegar), and mustard oil.
  4. Take garlic, ginger and green chili in a grinding jar and coarsely grind it.
  5. Because it is tough to grind oal so use traditional grinding device.
  6. In an open container add all the grind ingredients and mix it well.
  7. Add salt and mustard powder in it and mix it well.
  8. Add rest of the ingredients like ajwain, kalaunji, amchoor powder, roasted cumin powder (it is optional), black salt.
  9. Add vinegar and mix it well.
  10. Add mustard oil in the container and mix it well.
  11. Let it set for sometime and then expose it under the scorching sunlight.
  12. After 5 days add 2 tbsp of mustard oil and put it inside a container and serve it whenever you want.

2 Comments

  1. Wow, nice recipe information, never knew if we could make something of oal.
    Dear Shubhra, I make homemade pickles and sell them online. I am definitely going to try your recipe. and will update you how it turned out to be.
    here you may check my webstore https://hshpickle.com for homemade pickles and chutney.

Leave a comment

Your email address will not be published.


*