Tag Archives: yam pickle recipe

Jimikand Achar Recipe – Yam Pickle Recipe

Jimikand Achar Recipe – Yam Pickle Recipes

Yam pickle is the crunchy and delicious pickle which will make your meal more delightful. Yam is one of those vegetable that everyone pinch their nose at. But its spicy pickle will make them go wow for sure! To make the pickle, just boil the jam chunks and mix all the spices in it. It’s that simple.

You can store this pickle for about a month in an airtight container or store the pickle in refrigerator for nice 6 months. Yam also known as jimikand is used to prepare various types of curry and chutney. This time try making yam pickle with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Grease the hands with some oil and cut off the dark skin of yam with the help of a knife then chop it into ½ x ½ inch thick long pieces. Discard its black portion and place the yam chunks in a bowl filled with water.

yam pickle

Wash the yam chunks and put them in a pressure cooker.

yam pickleMaking:

Pour a cup of water into the cooker, put the lid on and cook the yam until a whistle is released. After that, reduce the flame to low and cook it for 2 to 3 minutes more. 3 minutes later, turn off the flame and let the pressure settle on its own.

yam pickle

Pressure has escaped completely, take off the lid and transfer the yam on a sieve placed over a bowl so that the water gets drained out.

yam pickle

Spread the yam by separating the chunks on clean muslin cloth, keep it under direct sunlight or under fan for 2 hours so that they dries out completely.

yam pickle

2 hours are over, yam chunks have dried out completely. Transfer them in a big bowl and add salt, fenugreek powder, yellow mustard powder, asafoetida, turmeric powder, carom seeds, red chilly powder, vinegar, crushed black pepper and mustard oil into the yam. Mix all the ingredients really well until the yam chunks gets nicely coated with the masala. Yam pickle is now ready. You can consume the pickle right now but it will taste more delicious after 3 days when the yam chunks will absorb all the masala properly. Cover and keep the pickle under sunlight or on dry place inside the room. Stir the pickle thoroughly once in a day.

yam pickleServing:

Serve this tangy and lip-smacking yam pickle as a side assortment with any meal. Store the pickle in any container and relish eating for a month. Keep the pickle inside the refrigerator and enjoy it for up to 6 months.

Suggestion

  • Sterilize the container before storing the pickle. Use clean and dry spoon to take out the pickle. Make sure no moisture enters the pickle.

Jimikand Achar Recipe - Yam Pickle Recipe yam pickle
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Yam – 500 grams
  • Salt – 1.5 tsp
  • Fenugreek seeds – 2 tbsp (coarsely ground)
  • Yellow mustard seeds – 2 tbsp (coarsely ground)
  • Asafoetida – 2-3 pinches
  • Turmeric powder – 1 tsp
  • Carom seeds - ½ tsp
  • Red chilly powder – 1 tsp
  • Vinegar – 3 tbsp
  • Mustard oil - ¼ cup (4-5 tbsp
  • Black pepper - ½ tsp (freshly ground)
Instructions
  1. Grease the hands with some oil and peel the yam with a knife then chop it into ½ x ½ inch thick long pieces. Wash the yam chunks with water and put them in a pressure cooker.
  2. Pour a cup of water into the cooker, put the lid on and cook the yam until a whistle is released. After that, reduce the flame to low and cook it for 2 to 3 minutes more. Later, turn off the flame and let the pressure settle on its own.
  3. Pressure has escaped completely, take off the lid and transfer the yam on a sieve placed over a bowl so that the water gets drained out. Spread the yam by separating the chunks on clean muslin cloth, keep it under direct sunlight or under fan for 2 hours so that they dries out completely.
  4. hours are over, yam chunks have dried out completely. Transfer them in a big bowl and add salt, fenugreek powder, yellow mustard powder, asafoetida, turmeric powder, carom seeds, red chilly powder, vinegar, crushed black pepper and mustard oil into the yam. Mix all the ingredients really well until the yam chunks gets nicely coated with the masala. Yam pickle is now ready.
  5. Serve this tangy and lip-smacking yam pickle as a side assortment with any meal. Store the pickle in any container and relish eating for a month. Keep the pickle inside the refrigerator and enjoy it for up to 6 months.