Hyderabadi star fruit pickle (Kamrak ka achar)

Pickles are an essential part of the Indian table. Over the centuries we have learned to pickle everythung imaginable, vegetables, fruit and meat. Traditionally, this was a method used to preserve vegetables or peotein for times of scarcity, but today they ae an indulgence.

This is anunusual quick and seasonal pickle. The fruit appears in the market broefly during the summer and it is always a speciality.

The pickle plays with sweet, sour and spicy flavours. Star fruit is sour and this pairs well wth the chillies and the touh of sugar adding a complex tone to the pickle. I serve it as a side for any meal but it usually dsappears fast.

Pratibha Karan started her career as an IAS officer and, after a successful career, migrated to authoring cookbooks. She has published a couple of cookbooks, and her work as the Secretary in the Ministry of Food Processing prepared her for this new role. This cookbook is her opus on Nawabi Hyderabadi cuisine. She brings to your table the distinct dishes of the era and culture. From the classic Dum ka biryani to the other lesser-known dishes that she has resurrected, this book is filled with recipes that shine on the table.

For more recipes from this book, click here.

Ingredients:

For the pickle:

1/2 lb star fruit

2 teaspoons red chilli powder, mild or hot

1/2 teaspoon turmeric

1/2 teaspoon ground cumin seeds

1 teaspoon ground coriander seeds

3 tablespoons apple cider vinegar

2 teaspoons sugar

Salt, to taste

For the tem[er:

4 tablespoons oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon nigella seeds (kalonji)

1/2 teaspoon fenugreek seeds

Cut the star fruit along the valleys through the centre, separating the ridges. Remove any seeds if present. Add the chilli powder, turmeric, cumin, coriander, vinegar, sugar and salt and toss well. Allow the m=star fruit to marinate in the pickling spices for at least one hour at room temperature.

Heat the oil in a small saucepan on low heat. Add the mustard seeds, they will pop in 20 seconds. Add the cumin, nigella and fenugreek seeds and stir. Pour the mix over the pickle and toss well.

Store the pickle in an airtight container in the fridge for up to 7 days.