Yam Pickle | Jimikand ka Achar

Check out how to make jimikand pickle/ Yam pickle / Suran pickle/ Ole pickle / Suran ka achar. Jimikand or yam is very beneficial for health. Yam pickle is a yummy Indian pickle recipe which can be stored for long.

                                 

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Ingredients:
Yam (Jimikand) - 500 gms
Crushed Fennel Seeds (Sauf) - 3 tsp
Crushed Fenugreek Seeds (Methi Dana) - 1 tbsp
Powdered Mustard Seeds (Rai) - 2 tbsp
Asfoetida Powder (Hing) - a pinch
Salt - 2 tsps
Red chili powder - 1 tsp
Turmeric Powder (Haldi) - 1 tsp
Mustard Oil- 1/2 cup
Vinegar - 1/2 cup

Method:
1. Peel yam and cut into small pcs. Pressure cook yam pcs with little water till 1 whistle or keep on low flame for 5 min, till it becomes soft.
2. Drain the water from pcs and dry all the pcs completely by spreading it on muslin cloth.
3. Once dried, add all spices together along with oil and vinegar. Mix well and transfer in a glass jar.
4. Keep the jar in direct sunlight for 2-3 days for fermentation. Once ready store the pickle jar in refrigerator. Shelf life of this pickle is 3-4 months.