Mustard Seeds Pickle

Sarson Ka Achaar || Probiotic || Fermentation || Gut health || Immunity

Why have I chosen this pickle?
As I loved the ingredients, so healthy and so quick to prepare. No vinegar, no preservatives and mom’s traditional recipes are always great.
I spent just 30 mins to prepare this amazing pickle. Though I haven’t tasted it yet as it’s soaking in sun ️, for Atleast 3 more days.

Ingredients:
For paste
– Mustard seeds – 6 tbsp
– Cumin seeds – 6 tbsp
– Garlic – 6 tbsp
Green chilli – 10 – 15
Radish – 1 medium
Broad beans – 100g
Nigella seeds – 1tsp
Salt – for taste
Mustard oil – 10tbsp

Method:
Boil radish and broad beans in 2 – 3 cups water with 1/2 tsp salt. When it comes to boil, add green chillies. Let it boil for 2 – 3 mins. Now drain this vegetable stalk and keep it aside. Grind together the mustard seeds , cumin seeds and garlic and make a smooth paste. You can use that vegetable stalk for consistency of this paste while grinding. Now add this paste to boiled vegetables and add black seeds ( nigella seeds ), salt and 3 – 4 tbsp mustard oil. Add some more vegetable stalk to make a thick consistency. Finally put this pickle in a jar and add rest of the mustard oil from the top. Keep it in the sun for 3 days until it gets fermented completely. Keep on shaking the jar every day.

Now your yummy probiotic pickle is ready.

Dt. Nazish Akhtar
Dietitian & Lifestyle Coach