Mathi Achar | കൊതിയൂറും മത്തി അച്ചാർ | Kerala Sardine Pickle Recipe | Chala Achar

Learn How to Make Kerala Sardine Pickle in easy steps
#meenachar #fishpickle #keralasardinepickle #howtomakemathipickle
#fishpicklemalayalam #cookingatmayflowermeenpickle

Ingredients
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Cleaned, Sardiens / Mathi – 600gms

To Marinate
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Kashmiri chilli Powder – 1 1/2 tbsp
Pepper Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt as needed
Vinegar – 1 tsp
Water – 2 – 3 tbsp
Oil for Fry

Oil – 1/4 cup
Mustard Seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Garlic Chopped – 3 tbsp
Ginger Chopped – 1 tbsp
Green Chilli Slit – 3 -4 nos
Curry leaves
Dry red chillies – 3 nos
Kashmiri chilli Powder – 1 tbsp
Red chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Vinegar – 1/4 cup
Water – 1/4 cup
Sugar – 1 tsp [ Optional }
Salt
Fenugreek Powder – 1/4 tsp

Method
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Clean sardines and cut into pieces.

Add Kashmiri chilli powder, pepper powder, chilli powder, turmeric powder, salt, vinegar, and 2-3 tbsp water.

Marinate sardine pieces and keep in fridge for 6 hrs.

After 6 hrs, fry sardines.

Heat sesame oil or coconut oil in a pan. When oil is hot, add mustard seeds and fenugreek seeds. When mustard seeds splutter, add garlic, ginger, green chilli and saute. When garlic turns brown in color, switch off the stove. Add Kashmiri chilli powder, chilli powder, turmeric powder. Saute well. Add ¼ cup vinegar and ¼ cup water. Boil.

When gravy thickens, add fried sardines. Add sugar and fenugreek powder. Mix well. Cook for 2-3 minutes. Switch off the stove.

When pickle cools down, store sardine pickle in airtight containers.
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