Jathikka Achar / Nutmeg Fruit Pickle

Normally we discard the outer layer of nutmeg the fruit part and we just use the inner seed commonly known as nutmeg and mace which is the red lacy covering over the seed.  But the outer yellowish color fruit is also edible and this pickle is made using the same.

Ingredients

Fresh Nutmeg Fruit: 15 numbers
Crushed Ginger: 2 Table Spoon
Crushed Garlic: 2 Table Spoon
Crushed Green Chilly: 4
Asafoetida Powder: 1/2 tea spoon
Fenugreek Powder: 1/4 Tea Spoon
Red Chilly Powder: 3 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Vinegar: 3 Table Spoon
Gingelly Oil : 6 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Salt
Curry Leaves

Cooking Time: 20 Minutes
Method

Wash the nutmeg. Here we are using only the fruit part.  You can dry and store the seed and mace for your garam masala

Peel the skin and chop the fruit to small bite size pieces

To a pan pour half of the oil and saute the chopped nutmeg fruit for 6 to 7 minutes

Simultaneously in an another pan add rest of the oil and add mustard seeds
Once it splutters add crushed ginger, garlic, green chilly and curry leaves

Saute until it starts to change color

Now reduce the flame and add salt,  asafoetida powder, turmeric powder and red chilly powder

Saute on low flame for a good 8 to 10 minutes

Now add the sauteed nutmeg fruit along with the oil and combine well

Add vinegar, fenugreek powder and mix well and switch off the flame

Let it cool well and store in clean glass bottles.

Note:
This pickle is very spicy, so if you wish to you can reduce the amount of chilly powder and add little kashmiri chilly powder.