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Chammna Nu Achaar ( Pomfret Pickle )

  Pomfrets 2 Large
  Sugarcane vinegar 250 Milliliter
  Jaggery 200 Gram
  Chilies 12
  Garlic 2
  Cumin seeds 2 Tablespoon
  Mustard seeds 1 Tablespoon
  Black peppercorns 1 Teaspoon
  Coriander 1 Cup (16 tbs)
  Green chilies 6
  Chili powder 1 Tablespoon
  Turmeric powder 1 Teaspoon
  Salt 1 Teaspoon
  Oil 1 Teaspoon

1. Cut each pomfret into small pieces. Wash well, apply salt, turmeric and chilli powder and set aside. Do not use the soft stomach flap portion.
2. Take a frypan and half fill it with oil. Fry the fish pieces in small batches taking care not to bruise them.
3. Grind the masala to a very fine paste with half a cup of vinegar.
4. Heat one and a half cup of oil in a large thick bottomed pan, preferably a langri. Fry the masala well till it is cooked and then add two cups of vinegar and the jaggery and allow to boil for fifteen minutes. When the mixture has cooked and is thick add the fish pieces. Shake the pan from side to side, taste for salt, and remove from the fire. Cool and bottle.

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Chammna Nu Achaar ( Pomfret Pickle ) Recipe