Feijoa Pickle

Prep time:
10 mins
Cook time:
5 mins
Total time:
15 mins
Servings:
8

Ingredients:

1 kg feijoas

2 cups olive oil

2 tablespoon freedom spice blend

1 cup coconut sugar / Jaggery powder

2 tablespoon lemon or lime juice

2 teaspoon mustard seeds ( Brown or yellow )

salt & pepper of your taste

2 tablespoon fennel seeds (optional)

1 teaspoon turmeric powder

1 tablespoon Nigella seeds

Feijoa pickle recipe

This instant feijioa pickle is one of the recipes I make when feijioa season is blooming in my garden. One its so quick easy to make and second anyone can make it effortlessly. It doesn’t requires multiple ingredients or long preparation in kitchen. Even if you are not a huge feijioa fan trust me try making this recipe you will be a feijioa lover for life. This instant pickling thing was introduced to me by my grandfather as I always watched him making similar ingredient recipes using our farm fruits and I think he wanted us to enjoy eating fruits even when the season was over. He was a clever man and I feel blessed that I learnt some great ways of using fruits and vegetables in different ways and I feel so happy I am using his skills and passing these recipes to some of you who love creating new flavorful healthy recipes straight from your garden. Enjoy this recipe and share your feedback with me in comment section.

Method:

1. Wash and pat dry feijoas before you make this pickle, then cut them length wise into thick & thin slices

2. In a mortar & pestle hand grind fennel seeds and mustard seeds until coarse powder form

3. Add olive oil in a large non stick pan  keeping it on a low medium heat

4. Add sliced feijoas in the pan, add turmeric powder, freedom spice blend, lemon juice, coconut sugar or jaggery, crushed fennel and mustard powder

5. Season it with salt and pepper as per your taste . You can green chilies or red chili powder if you want this to be bit spicy

6. Mix it well until everything gets well incorporated , Cook for  2- 3 minutes

7. Switch off the heat add nigella seeds mix well,  let it cool and transfer it into a sterilized jar with air tight lid

8. Enjoy it with with your platters , plain rice , dal , or with any burgers , wraps, avocado toasts

Notes:

This pickle can be made without cooking too but to make shelf life bit longer its best to cook for 2, 5 minutes

Another way to do is mix everything together and keep it near the window spot  where there is no direct sunlight but has enough heat This way you will get pickle cooked through sunlight and all the solar energy goes into the pickle which makes it more valuable to eat and I personally do this way but if you don’t have time then you have an option to cook it

I love to add jaggery powder which you can find from any Indian store but coconut sugar brings out great flavors too Since there is no preservatives in this pickle, add some chili powder, it will work as a preservative If you want to keep this for a longer time make sure completely  dry feijioas before making this recipe, never use wet spoon while serving

You can choose not to add fennel seeds but it adds an extra flavor to the recipe

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