Kaseru Pickle | Homemade Kaseru Pickle | Kaseru Fruit Pickle | Kaseru Fruit Pickle Recipe | How to Make Kaseru Pickle | How to Make Kaseru Fruit Pickle |

 

Kaseru Pickle | Homemade Kaseru Pickle | Kaseru Fruit Pickle | Kaseru Fruit Pickle Recipe | How to Make Kaseru Pickle | How to Make Kaseru Fruit Pickle | Here is a traditional recipe for Kaseru pickle. It is a tangy and spicy pickle that is very popular in certain parts of North India, particularly in Uttar Pradesh and Uttarakhand. Kaseru is a wild root vegetable resembling a radish or turnip; it is prized for its unique flavor and crisp texture.

Ingredients

500 grams Kaseru roots

2 tablespoons Salt (to taste)

1 tablespoon Turmeric powder

2 tablespoons Mustard seeds (Rai) – coarsely ground

1 tablespoon Fenugreek seeds (Methi) – coarsely ground

1 tablespoon Fennel seeds (Saunf) – coarsely ground

1 teaspoon Nigella seeds (Kalonji)

1 tablespoon Red chili powder (to taste)

1/2 teaspoon Asafoetida (Hing)

1 cup Mustard oil (or as required)

2-3 tablespoons Lemon juice or Vinegar (optional, for extra tanginess)

Homemade Kaseru Fruit Pickle Recipe

Instructions:

Prepare the Kaseru:

Thoroughly wash the Kaseru roots to remove all dirt and soil.

Peel off the outer skin and cut them into thin slices or small wedges.

Spread the pieces on a clean cloth and let them air-dry for 2-4 hours to eliminate any excess moisture.

Salt and Turmeric:

Place the Kaseru pieces in a bowl.

Add the salt and turmeric powder. Mix well and set aside for 2-3 hours. This helps soften the Kaseru and draws out its moisture.

Squeeze out and discard the excess water released from the Kaseru.

Prepare the Spice Blend:

Lightly roast the mustard seeds, fenugreek seeds, and fennel seeds. Allow them to cool, then grind them coarsely.

Assemble the Pickle:

In a large bowl, combine the Kaseru, red chili powder, ground spices, nigella seeds, and asafoetida. Heat the mustard oil until it begins to smoke, then allow it to cool down slightly.

Pour the hot oil over the mixture of Kaseru and spices. You may also add lemon juice or vinegar, if desired.

Mix everything thoroughly to ensure that the spices and oil coat the Kaseru evenly.

Setting the Pickle:

Transfer this mixture into a clean, dry glass jar.

Place the jar in direct sunlight for 3–5 days, shaking it daily to ensure the spices and oil blend well. This pickle is typically ready to eat in about a week, and its flavor continues to improve over time.

Tips:

To prevent the pickle from spoiling, ensure that all utensils and jars used are completely dry.

You may adjust the quantities of spices and oil according to your personal taste.

To preserve the pickle for an extended period, ensure that it remains fully submerged in the oil at all times.

Enjoy your 'Kaseru Pickle' as a tangy side dish with your meals!