Sukhe bomlanche lonche | Dried Bombay duck pickle | Pickle Recipes | Non Veg | Cooking Addiction.

Hello everybody and welcome to my channel cooking addiction, its a great feeling that you people are liking my videos so today i got another pickle recipe for your’ll that is Dried Bombay Duck pickle, to make this pickle you will need,

Ingredients & Quantity

Dried Bombay Ducks – 06 Nos
Onion (Medium sized chopped) – 03 Nos
Garlic Cloves (Chopped) – 08
Ginger (chopped) – 1/2 inch
Refined Oil – 06 tbsp
Sugar – 2Tsp
Salt – 1 Tsp

For Masala

Dried kashmiri chilies – 25 Nos
Garlic cloves – 12 Nos
Ginger – 2 inch
Cumin seeds (Jeera) – 1 tbsp
Cloves – 12 Nos
Turmeric Powder – 2 tsp
Cinnamon – 2 inch piece
Black Peppercorns – 20 Nos
Vinegar – 400 Ml

Method,

1) Soak the chillies in 100 ml of vinegar for about 1 hour
2) Lightly roast all the spices till you get nice aroma out of it
3) Grind together all the ingredients into a fine paste
4) Clean and cut the bombil into 1 1/2 inch pieces
5) Wash them in 200 ml of water and set aside.
6) Heat 3 tbsp of refined oil and fry the bombil pieces for 2 mins for 1 min each side
7) In the same pan add more 3 tbsp of refined oil, once the oil is slightly heated add chopped onion in the pan, then add chopped garlic and ginger, saute onion till it turns translucent and garlic turns brown
8) Now add the ground masala and cook for around 2 minutes
9) Add the fried bombil pieces in the masala and mix well
10) Cook for around 12 – 15 mins and switch off the flame
11) Set aside to cool
12) Put your Bombay duck pickle into a glass or ceramic jars and store at room temperature for a week to mature
13) use as required and enjoy it because its delicious.

*If you want to preserve it for longer duration, you need to pour more oil on top of the pickle after bottling it, for that,
(Heat 30 – 45 ml of oil, add 1tsp of pickle masala to give flavor to oil, cool it and use it.

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