Rhubarb pickle (Indian Style, Side Dish, Achaar) 

A South Asian pickle, known as achar (sometimes misspelled as achaar or aachar), athanu, or loncha, is a pickled food, native to the Indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various Indian spices.
Kannimanga Achar /Tender Mango Pickle is King of Pickles!!! Though there are lot of varieties of pickle from the land of Kerala, when you hear the word Mango Pickle /Achar; it is this particular variety, that comes to the mind of any Malayalee, as this is the most popular and it was absolutely fantastic. The heat of the spices, pure essence of the tender mangoes taste, which makes this pickle so special 🙂 Kannimanga refers to the smallest green baby mangoes.
This Rhubarb pickle is made using the same method...........
Step1
Pickle.......
Rhubarb - 1 kg
Rock salt - 200 grams
Mustard seed - 100 grams
Chilli powder - 150 grams
Turmeric powder - half teaspoon
Asafoetida - 1 teaspoon
Vinegar - 100 ML
Coconut oil - 75 M L
Banana leaf - 1 piece
Method.........
Wash the rhubarb
Remove all the water
Remove the strings
Cut into diced
Transfer to a bowl
Add rock salt
Mix well
Rest for 12 hours
Every 2 hours mix well
After 12 hours strain the excess water (DON’T THROW)
Pound the mustard
In a bowl add turmeric powder, chilli powder, asafoetida and mustard
Mix well
Add excess water from the rhubarb
Mix well
Add vinegar
Mix well
Add rhubarb
Mix well
In a pan heat the coconut oil to smoking point
Cool it down
In a pan just pan fry the banana leaf both sides
Transfer the rhubarb to a container
Place the banana leaf on the top
Spread the coconut ton top and sides of the banana leaf
Tight the lid
Keep for 3 weeks
Enjoy!!!!!!!!!!!!!!!!
Note.....
. Rhubarb should rest for 12 hours
. Remove all excess water
. Cool down coconut oil to room temperature
. Don’t open the lid for 3 weeks
. Close the lid tightly
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Background music: Blue Mountain
Recipe Number - 51
Published date: 31/May /2021