Rhubarb pickle Rhubarb Achar recipe

Rhubarb pickle - a different pickle to make at home when rhubarb is in season . You can eat this with rice and dal . #rhubarbrecipe #rhubarbpickle #rhubarbachar Thank you for subscribing Recipe by @chefbobbygeetha Scroll Down for the Recipe after Links Follow chef bobby geetha on. Instagram :   / chefbobbygeetha   Books To Buy : https://www.chefbobbygeetha.com/books/ For chef consultancy : https://www.chefbobbygeetha.com/chef-... For Master class or Private event : https://www.chefbobbygeetha.com/#mast... Recommended Play list Vegetarian    • Indian Vegetarian recipe collection from F...   Vegan    • INDIAN VEGAN | GLUTEN FREE | DIARY FREE   Chicken Recipes    • #INDIANCHICKEN RECIPES COLLECTION FROM FIN...   INGREDIENTS Rhubarb shoot peeled – 5 nos. Mustard oil – 100 gm / 7 Tbspn Onion seeds – 4 gm / ½ Tspn Cumin seeds – 4 gm / ½ Tspn Fennel seeds – 4 gm / ½ Tspn Fenugreek seeds – 4 gm / ½ Tspn Mustard seeds – 4 gm / ½ Tspn Asafoetida powder – 4 gm / ½ Tspn Chilli powder – 7 gm / 1 Tspn Turmeric powder – 4 gm / ½ Tspn Distilled malt vinegar – 25 gm / 1 ¾ Tbspn Himalayan pink salt – to taste METHOD • Cut the rhubarb shoot into cubes and keep it in a bowl. • Now heat a pan, pour mustard oil and allow oil to heat. • Once the oil is hot add onion seeds, cumin seeds, fennel seeds, fenugreek seeds and mustard seeds. • Allow it to temper. • Reduce the flame and now add asafoetida powder, chilli powder and turmeric powder, mix well. • Now pour distilled malt vinegar and add Himalayan pink salt. • Mix everything and pour it into the bowl on top of the cut rhubarb. • Combine everything together and allow it to cool down. • Rhubarb pickle is ready to serve. • Keep it in an airtight container to keep it fresh.