Lotus Stem Pickle

A crunchy and spicy Indian pickle made from tender lotus stems, infused with mustard, chili, and aromatic turmeric for a tangy-savoury delight.

Ingredients

1. Lotus stem – 1/2 kg
2. Mustard powder – 6 tsp
3. Red chili pepper – 3 tsp
4. Turmeric – 2 tsp
5. Salt – 1/3 cup
6. Mustard oil – 1 cup

Instructions

1. Prepare the Lotus Stems

   • Peel the lotus stems and cut them into round slices.
   • Boil them until they are half tender.

2. Dry the Stems

   • Strain the boiled pieces using a strainer until all moisture is removed.
   • Optionally, keep them in the sun until they are completely dry.

3. Mix the Spices

   • In a bowl, combine salt, red chili pepper, mustard powder, and turmeric thoroughly.

4. Coat the Stems

   • Rub the spice mixture evenly over the dried lotus stem pieces so that each slice is well coated.

5. Add the Oil

   • Place the seasoned lotus stem pieces in a clean, dry jar.
   • Heat the mustard oil until it reaches smoking point, then let it cool completely.
   • Pour the cooled oil over the pickle mixture.

6. Rest and Serve

   • Seal the jar tightly and keep it in a cool place for 4 days to allow the flavors to develop.
   • Serve this crunchy, flavorful pickle with rice or Indian breads.