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Rupohi Thekera Pickle



Rupohi Thekera is a wonder fruit of Assam. It's scientific name is Garcinia lanceifolia Roxb. Rupohi Thekera plant is a short and bushy tree.  The unripen fruits are green in colour. The ripen fruits resembles the shape of tomatoes and shiny red in colour . The taste of rupohi thekera is sour but it looks very beautiful. So the Assamese name "rupohi"- which means beautiful, originates from the beauty of this fruit.



RUPOHI THEKERA PICKLE:

📎Course : Pickle
📎Cuisine : Indian


 INGREDIENTS:

  • 10-15 mature ripen rupohi thekera
  • 1/2 tbsp split yellow mustard seeds
  • 1/2 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1/2 tbsp nigella seeds
  • 1 tbsp red chilli powder
  • salt as required
  • mustard oil as required


METHOD:

  • Rinse and wipe dry rupohi thekera
  • Dice rupohi thekera  discard the middle portion.


  • Mix salt. Keep under sun for drying for 2 days.



  •  Roast mustard seeds,  cumin seeds ,fennel seeds and nigella seeds on medium heat. Grind together.
  • Mix this spice mixture with sun-dried rupohi thekera dices. Add red chilli powder. Mix well so that  the spices get evenly coated on thekera pieces.



  • Heat mustard oil. Let it cool.


  • In a glass bottle take the diced rupohi thekera.  Pour the mustard oil till it covers the thekera pieces or up to  1/2 inch above the thekera.
  • Mix well  and cover the bottle tightly.
  • Store in a dry place for 3-4 days.
  •  Now the rupohi thekera pickle is ready to serve. Serve with rice or roti.

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