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Shatkora achar
সাতকরা আচার (shatkora achar): Sylhet's bitter-sour citrus pickle in mustard oil and chilli
Shatkora is a knobbly, thick-skinned citrus that grows in the hills of Sylhet, with almost no juice but a rind so aromatic it perfumes the whole kitchen, and Sylheti families both in Bangladesh and in Britain treat a jar of its pickle as a taste of home. Cut into chunks, rind and all, and cooked slowly in mustard oil with chilli, turmeric and panch phoron, it becomes sharp, bitter, hot and faintly sweet, a spoonful of which wakes up plain rice and dal, khichuri or a winter vegetable curry. Frozen shatkora is sold in Bangladeshi grocers in the UK; thick-skinned lemons or a bergamot will give a milder pickle. Leaving in all the white pith makes the pickle too bitter to eat, so trim the thickest pith from the inside. Chef's tip: rest the cut fruit with salt and turmeric overnight before cooking; it draws out moisture and tames the bitterness.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 20
Ingredients
- 2 shatkora, fresh or thawed frozenabout 500 g, seeds and thickest pith removed, cut into 2 cm chunks
- 2 tsp salt
- 1 tsp ground turmeric
- ¾ cup mustard oil
- 1 ½ tsp panch phoron
- 8 cloves garlicpeeled and halved
- 2 tsp red chilli powder
- 1 tbsp ground yellow mustard seed
- ½ cup white vinegar
- 3 tbsp sugar
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Method
0/6 doneStep 1: Toss 2 shatkora, fresh or thawed frozen with 2 tsp salt and 1 tsp ground turmeric in a non-metallic bowl, cover and leave in the fridge overnight (or at least 4 hours). Drain off the bitter liquid.
10 minStep 2: Heat ¾ cup mustard oil in a heavy pan over a medium-high heat until it just starts to smoke, then turn the heat down to medium.
5 minStep 3: Add 1 ½ tsp panch phoron, 6 dried red chillies and 8 cloves garlic and fry for about 1 minute until the seeds pop and the garlic is pale gold.
1 minStep 4: Add the shatkora, 2 tsp red chilli powder and 1 tbsp ground yellow mustard seed and stir for 5 minutes.
5 minStep 5: Pour in ½ cup white vinegar, stir in 3 tbsp sugar and cook uncovered over a low heat for 25 minutes, stirring often, until the rind is tender and the oil floats clear on top.
25 minStep 6: Cool completely, then pack into a clean, dry jar, making sure the oil covers the fruit. Leave for 3 days before eating and keep in the fridge for up to 2 months, always using a dry spoon.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 0 g
- Carbs
- 4 g
- Fat
- 5 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shatkora achar take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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