Ginger-Mussel Pickle (Inji-Kallumakkaya Achar)

Ingredients for Ginger- Mussel Pickle (Inji-Kallumakkaya Achar):

1. Mussel (Kallumakkaya/Chippi) – 1.5 cups

2. Turmeric powder – ½ small spoon

3. Kashmiri chilli powder – 3 big spoons

4. Salt – As required

5. Sesame oil – For frying

6. Garlic – ½ cup

7. Ginger-garlic paste – 1.5 small spoons

8. Ginger fried and powdered – 1 small spoon

9. Mustard powdered – ¾ small spoon

    Fenugreek powder – ½ small spoon

    Asafoetida powder – ¼ small spoon

10. Curry leaves and salt – As required

11. Vinegar – ½ cup

How to prepare Ginger-Oyster Pickle (Inji-Kallumakkaya Achar)?

1. Marinate mussels adding turmeric powder, 1 big spoon chilli powder and salt.

2. Allow it to rest for half an hour.

3. Heat sesame oil and deep fry mussels.

4. In the remaining oil, fry garlic and keep aside.

5. Later sauté ginger-garlic paste in the remaining oil.

6. Reduce the flame, and add ginger powder, curry leaves, salt and ingredients no: 9.

7. Add fried mussels and pour vinegar.

8. Allow the contents to boil and put off the flame.

9. When the mussel pickle gets completely cooled, transfer it to air tight glass containers.

10. You can use this pickle for a few days.

Courtesy: Vanitha Magazine August 15-31, 2016

A few more non-vegetarian pickle recipes for you to try. Here is the page link. Click on the images in the gallery to read.