Skip to main content

Jathikka Achar/Nutmeg Fruit Pickle



Jathikka Achar

Today's recipe is a spicy and tasty pickle-Jathikka Achar.It is made with of nutmeg fruit/Jathikkathodu. This is a guest post .Today I am extremely delighted, to have as a guest,  my dear mother-in-law. She is wonderful cook and a big supporter of this blog from the beginning.  A few days backs we were discussing over phone about various recipes and she agreed to share this recipe.She made this pickle and clicked pictures . Thanks Ammachi for sending this recipe to share.

Nutmeg is a popular spice used in cooking and baking .The nutmeg fruit is the fleshy outer covering. It splits open when the nutmeg is ready for harvesting. The nutmeg seeds/kernel is  wrapped with a lacey red covering or aril (mace) which is also used as a spice. Both nutmeg and mace are extremely aromatic spices with a mildly sweet flavor.Nutmeg is rich in antioxidants and is used in traditional medicine to enhance digestion,as a pain reliever, anti depressant and also used for  skin care.Just like the seed the fruit also has great nutritional value. In Kerala it is used to make chutney/chammanthi, pickle and wine.The fruit is candied in Indonesia and iced nutmeg juice made with the fruit is a famous beverage in the streets of Penang. This is a simple and easy to make pickle.

Recipe courtesy: Mrs. Beena Murali
Cooking time- 25 minutes
Recipe type- Pickle/preserve
Cuisine- Kerala/Indian

Ingredients
Jathikkathodu/Nutmeg fruits- 10
Garlic - 10-12 pods
Ginger sliced- 2 inch thick piece
Mustard powder- 1/2 tsp
Kashmiri chili powder - 3 tbs
Fenugreek powder- 3/4 tsp
Asafoetida- 3/4 tsp
Salt to taste
Gingerly oil- 1/3 cup
Vinegar- 1/3 cup





 Cut the jathikkathondu/ nutmeg fruit into thin slices and set aside (you can also steam it to make it soft, but it will reduce the shelf life of the pickle). Dry roast mustard for two minutes and make it into a coarse powder.
 Heat gingerly oil in a pan add the sliced garlic and ginger and saute for a minute  or till the raw flavor disappears. Add the sliced nutmeg fruit and saute for three to four minutes or till it becomes soft. Add the spice powder and salt and mix for a minute. Switch off the flame and mix vinegar. When it cools down store in air tight jars. It will be ready to use within two or three days.

You might also like,
Andra Mango Pickle/ Aavakaya
Pineapple Achar/Pickle
Dates Pickle
Naranga Achar/Lemon Pickle
Chemmeen Pickle

Try it,
Hope you will all enjoy!

Labels:

Comments

  1. SwathiApril 5, 2017 at 8:09 PM

    Jathika achar looks delicious.

    ReplyDelete
  2. Rafeeda ARApril 5, 2017 at 9:56 PM

    That is so sweet of your MIL to click pics for you and share a traditional recipe... looks delicious...

    ReplyDelete
  3. UnknownApril 6, 2017 at 10:56 AM

    Priya @asmallbite
    Never heard of this pickle before,very informative share...

    ReplyDelete
  4. HemaApril 29, 2017 at 9:38 AM

    I have never heard of this fruit, the pickle looks awesome..

    ReplyDelete
  5. Nisha AjithApril 7, 2021 at 8:34 AM

    👌👌👌

    ReplyDelete

Post a Comment

Popular Posts

10 Delicious Kerala Sadhya Payasam/ Pradhaman Recipes- Vishu and Onam Sadhya

10 Delicious Kerala Sadhya Payasam/ Pradhaman- Vishu and Onam Sadhya Tomorrow Malayalees around the world will be celebrating Vishu/ Kerala New year. So this is the perfect time to share some Sadhya recipes. Sadhya is a hearty meal, a vegetarian feast made on festive occasions. It is served, on a banana leaf with rice, pickles, chips, and curries ranging from mild yogurt and lentil curries to more spicy vegetable curries. But this post is dedicated entirely to the delightful treat/ dessert. Payasams are festive puddings served at the end of the Sadhya/ feast. Pradhaman/ payasam is made on all festive occasions like Vishu, Onam , Diwali, etc. If you love desserts here, are ten Kerala-style puddings for you to try. Payasam and pradhaman are both desserts or puddings, but when it comes to making pradhaman, there is a time-honored cooking technique. Payasam is easier to make but, pradhaman is time-consuming. It is cooked and reduced, and then cooked again- sort of double cooking which add...
5 comments
Read more

Mushroom Kung Pao- Oyster Mushroom recipe

Mushroom Kung Pao Kung Pao chicken is one of my favorite takeout recipes, and this vegetarian version with mushrooms tastes just delicious. Mushroom Kung Pao is my best healthy weeknight dinner. I finally hit my stride! This homemade version is easy to put together and better than takeout. Kung Pao is a popular Chinese dish from the Szechuan region. It is irresistibly appetizing and is savory, salty, and spicy. I like cooking it for dinner. Lunches are sometimes leftovers. Mushroom Kung Pao is a much-loved dish at home, so I always make a big batch. The mushrooms can be stir-fried quickly or batter-fried in hot oil for a crisp texture. Mushroom Kung Pao is an impressive dish, great for meal prep, and perfect for entertaining. Black oyster mushrooms add an interesting savory, umami taste, and it is best fried or sautéed. They are soft, slightly chewy, with a meaty texture. It is a delicious alternative to meat or poultry. Oyster mushrooms are a good source of dietary fiber, protein, ...
Read more

Paneer Butter Masala- Restaurant Style Paneer Makhani

Paneer Butter Masala- Restaurant Style Paneer Makhani Are you looking for a restaurant-style paneer butter masala? Then look no further.  Here is a quick recipe with simple steps that you can follow to make this delicious curry at home. It tastes exactly like the one at your favorite restaurant. Paneer butter masala is the quintessential dish for Indian parties and special occasions. The luscious and creamy sauce of butter masala is irresistible, and this delicious gravy and is versatile. You can add paneer, mixed vegetables, or make Butter Chicken . But for today's recipe, I am adding paneer, an Indian-style cottage cheese. Paneer is a good source of protein for vegetarians. Paneer butter masala has an exotic taste and is perfect for special occasions. It tastes divine with rotis, naan pulao/pilaf, or with simple steamed rice. So what is butter paneer or paneer butter masala?  It is a delicious curry with a rich flavor of butter. What makes butter masala gravy special ...
40 comments
Read more