Teet Ka Achaar
Ingredients
Quantity : 1.5 kgs. (Appx.)
- 1kg. teet
- 25gms. red chilli (lal mirch) ground
- 100 gms. salt
- 25 gms. nigella (kalaunji)
- 50 gms. mustard (rai)
- 50 gms. aniseed (saunf)
- 25 gms. fenugreek seeds (methidana)
- 50 gms. turmeric (haldi) powder
- 2 cups black mustard (sarson) oil
Method
Put teets in boiling water for half a minute only. Remove immediately and spread under the Sun for two hours.
Coarsely grind rai and methi and mix together with the other masalas.
Fill teets in a martban. Add all the masalas. Tie the mouth of the martban with a piece of cloth and keep the martban under the Sun. Shake and toss around the martban once a day.
Add oil after two days. Keep the martban under the Sun.
Start consuming this pickle after around 10 days.