Perfect Homemade Kamrakh Ka AcharVeg

1

Thoroughly wash the star fruit (Kamrakh). Remove and discard any damaged or undesirable parts. Slice the fruit into thin, star-shaped pieces (or long strips, if preferred).

2

Place the sliced fruit into a large, clean bowl. Add salt and turmeric powder. Mix thoroughly so every piece is evenly coated.

3

Transfer the mixture into a clean, dry glass jar. Store the jar in a dry, cool place (or near a window) for 24 hours to allow the fruit to soften and release excess moisture. After 24 hours, drain the accumulated liquid using a strainer.

4

In a pan over medium heat, lightly roast mustard seeds, cumin seeds, fennel seeds, dried red chilies, fenugreek seeds, whole coriander seeds, and black peppercorns. Roast until they become fragrant, being careful not to burn them. Remove from the pan and allow the spices to cool completely. Once cooled, grind the spices in a blender until they reach a coarse consistency.

5

Heat mustard oil in a pan until it is lightly warm. Add Kashmiri red chili powder, nigella seeds (Kalonji), and carom seeds (Ajwain). Incorporate the ground spice blend along with additional salt and turmeric if needed. Stir the mixture well in the warm oil.

6

Add the softened, strained star fruit slices into the tempered oil and spice mixture. Mix well to ensure the spices thoroughly coat the fruit.

7

Allow the pickle to cool down completely before transferring it into a clean, dry, airtight glass container. Keep the jar in a cool, dry place. Always use a clean, dry spoon when serving to ensure the longevity of the pickle.