Sweet Yam Pickle | Elephant Foot Yam Pickle | Homemade Pickle | Homemade Sweet Yam Pickle | Homemade Jimikand Fruit Pickle | How to Make Sweet Yam Pickle |

 

Sweet Yam Pickle | Elephant Foot Yam Pickle | Homemade Pickle | Homemade Sweet Yam Pickle | Homemade Jimikand Fruit Pickle | How to Make Sweet Yam Pickle | Here is a traditional and easy recipe for Jimikand (Elephant Foot Yam) Pickle:

Ingredients

500g Jimikand (Elephant Foot Yam)

2 tbsp Salt (or to taste)

1 tbsp Turmeric Powder

1 tbsp Red Chili Powder (or to taste)

2 tbsp Mustard Seeds (Rai), coarsely crushed

1 tbsp Fenugreek Seeds (Methi), coarsely crushed

1 tbsp Fennel Seeds (Saunf), coarsely crushed

1 tsp Nigella Seeds (Kalonji)

1/2 tsp Asafoetida (Hing)

1 cup Mustard Oil (or as required)

2–3 tbsp Lemon Juice or Vinegar (Optional, for tanginess)

Homemade Sweet Yam Pickle Recipe

Instructions

Prepare the Jimikand:

Peel and thoroughly wash the Jimikand (apply oil to your hands beforehand to prevent itching).

Cut it into small chunks or thin slices.

To remove bitterness and prevent itching, boil the pieces in salted water for 5–7 minutes.

Drain the water, spread the pieces out on a cloth, and let them dry for 2–3 hours to eliminate any excess moisture.

Marinate:

Place the Jimikand pieces in a large bowl.

Add the salt and turmeric powder. Mix well and set aside for 2–3 hours.

If any liquid has leached out from the pieces, drain it off.

Prepare the Spices:

Lightly roast the mustard seeds, fenugreek seeds, and fennel seeds. Once cooled, coarsely crush them.

Assemble the Pickle:

Add the red chili powder, crushed spices, nigella seeds, and asafoetida to the Jimikand.

Heat the mustard oil until it begins to smoke, then let it cool down slightly.

Pour the hot oil over the Jimikand mixture. If you are using lemon juice or vinegar, add that in as well. Mix the mixture thoroughly to ensure that the spices coat all the pieces evenly.

Setting the Pickle:

Transfer the pickle into a clean and dry glass jar.

Place the jar in direct sunlight for 4–5 days, shaking it daily.

The pickle will be ready to eat after about a week, and its flavor will continue to develop and enhance as it ages.

Tips:

To prevent the pickle from spoiling, always use dry utensils and jars.

To preserve the pickle for an extended period, ensure that it remains completely submerged in oil.

You may adjust the quantities of spices and souring agents according to your personal preference.

Enjoy this Elephant Foot Yam (Jimikand) pickle as a zesty and tangy side dish with your meals!