Sinki Pickle
Fermented radish pickle with chilli flakes. Sikkimese preserved condiment with sharp sour tang.
Ingredients
Main
- Mustard Oil — 0.33 cup (whole)
- Red Chilli Powder (Lal Mirch) — 2 tsp (ground)
- Sinki (Fermented Radish Root - Northeast) — 250 g (chopped)
- salt — 30 g (whole)
Tempering
- Mustard Seeds (Black) — 1 tsp (whole)
- methi seeds — 1.8 g (whole)
Method
- Take the fermented sinki (radish root) and cut it into small pieces if not already sliced.
- Dry roast the mustard seeds and fenugreek seeds briefly; cool and crush coarsely.
- Heat the mustard oil until hot, then let it cool.
- Mix the sinki with salt, red chilli powder, and the crushed mustard-fenugreek.
- Pour the cooled mustard oil over the mixture and toss well to coat.
- Bottle in a clean glass jar; rest for a day or two before serving with its characteristic sharp sour tang.
Common questions
- How many calories in one plate of Sinki Pickle?
- 65 kcal per plate.
- How much cooking time?
- 20 min.