फर्सीको अचार || Pumpkin Pickle by Chef Suni || Unique Nepali Pickle Recipes

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice provides acidity with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey offers natural sweetness while jaggery is a traditional sweetener.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: black mustard seeds

Ground mustard is easier to find, while black mustard seeds are often less expensive.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder is a convenient alternative, and onion powder can add flavor at a lower cost.

Cut pumpkin into small cubes and set aside.

Heat mustard seeds in a dry pan over medium heat until they start to pop, about 2-3 minutes.

Add fenugreek seeds and cook for another minute until fragrant.

Combine pumpkin cubes with turmeric, red chili powder, and salt in a large mixing bowl.

Pour the heated mustard and fenugreek seeds over the pumpkin mixture.

Add vinegar and sugar to the bowl and mix thoroughly until well combined.

Chop garlic and ginger finely and add to the mixture.

Incorporate chopped green chilies and coriander leaves into the pickle.

Transfer the mixture into a clean glass jar and press down to remove air pockets.

Seal the jar tightly and let it sit at room temperature for 2-3 days to ferment.

Refrigerate the pickle for longer storage and enhanced flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary