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Arbi Pickle

Desi.Foods's picture
The arbi pickle is a spiced taro pickle. Made with a medley of spices like aniseed, chili pepper, fenugreek seeds and nutmeg to taste, the arbi pickle is a cooked pickle and can be stored but has a short shelf life in the summer.
  Arbi 1⁄2 Kilogram
  Ground methi seeds 2 Teaspoon
  Ground mixed spices 4 Teaspoon
  Ground aniseed 4 Teaspoon
  Red chili pepper 3 Teaspoon
  Salt 4 Teaspoon
  Vinegar 1 1⁄2 Cup (24 tbs)
  Lemons 1 , juiced
  Mustard oil 1 1⁄2 Cup (24 tbs)
  Nutmeg 1⁄4 Teaspoon
  Mace 1 Small (Piece)

1) Boil the arbi in sufficient water with a pinch of salt until they get tender. Then remove from fire, drain the water and cool.
2) Give a light press to the boiled arbi after skinning.
3) Heat oil in a pan and fry the arbi till they get light brown and remove from fire.
4) Mix the fried arbi properly with ground spices, red chilli pepper, aniseed, salt, vinegar, methi and lemon juice.
5) Mace the grated nutmeg and cook till it leave its oil.
6) Cool and put in an airtight jar. This can be kept for 15 days in summer and two months in winter.

Recipe Summary

Side Dish

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Arbi Pickle Recipe