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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