Click on the image, above to submit to Pinterest.

Shatkora Achar (Bangladeshi Shatkora Pickle)

Shatkora Achar (Bangladeshi Shatkora Pickle) is a traditional Bangladeshi recipe for a classic quick pickle of the local bitter citrus fruit, shatkora (but you can substitute lime). The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Bangladeshi Shatkora Pickle (Shatkora Achar).

prep time

5 minutes

cook time

20 minutes

Total Time:

25 minutes

Additional Time:

(+2 days sun drying)

Makes:

2 jars

Rating:

Tags : Vegetarian RecipesBangladesh Recipes

This is the Bangladeshi equivalent of Indian lime pickle. However, rather than using limes this uses the sour/bitter local citrus, shatkora instead. Shatkora can be sourced both fresh (in season) and frozen in Asian supermarkets that cater for the Bangladeshi community. I like this as you can use it for dishes like beef shatkora at a pinch (when you simply cannot source the fresh or frozen fruit).

Ingredients:

8 Shatkora
500ml (2 cups) of White vinegar
sea salt, to taste
500ml (2 cups) Mustard oil
Garlic paste (made from 8 cloves)
2 tbsp Mustard seeds
3 tsp Chilli powder
1 ½ tsp Panch Phoron
3 tsp ground Coriander seeds
1 tsp Turmeric powder

Method:

If using frozen shatkora, submerge pieces equivalent to 8 whole fruit in a large bowl of water for 1 hour, or until defrosted.

Wash the Shatkora well then cut into pieces. Sit on a baking tray then dry in the sun for 1 to 2 days in the sun. Alternatively dry over two days for 4 hours a day in a low oven.

Heat the Mustard oil in a wok, add the garlic paste and stir-fry for 2 minutes, until aromatic. Add the remaining spices and stir-fry for about 90 minutes, or until aromatic.

Add the sun-dried shaktora pieces along with the oil and vinegar. Stir in salt to taste and cook the mixture for 10-15 minutes or until the ingredients begin to dry and the oil floats on top.

Take off the heat, allow to cool slightly then pack into sterilized and warmed jars. Secure the lids then allow to cool completely. They will mature in 4 days and should be stored in the refrigerator once open.