Aloe Vera and Fenugreek Seed Pickle Recipe
45 minutes
807 reads
About Aloe Vera and Fenugreek Seed Pickle Recipe
Discover a unique and healthy pickle recipe combining the digestive benefits of aloe vera with the medicinal properties of fenugreek seeds (methi). This Aloe Vera and Fenugreek Seed Pickle offers a delicious and unexpected flavor profile, perfect for adding a zest of the exotic to your meals.Inspired by the miracle plant's digestive aid and fenugreek's long-standing use in traditional remedies, I developed this recipe. The result is a surprisingly yummy and different pickle that will leave you wanting more.This recipe is easy to follow and perfect for those seeking a flavorful and healthy addition to their diet. Try it out and experience the unique taste and health benefits for yourself!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Aloe Vera Preparation
Spice Blend
- 1/4 cup Raisins adjust to your preferred sweetness level.
- 3 tsp Chili Powder
- 2 tsp Cumin seeds
- 1/2 tsp Asafoetida hing
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Mango Powder amchur, dry
- 2 tsp Mustard Powder
- 1 cup Mustard Oil
- 1/2 tsp Vinegar white
- Salt to taste
Instructions
Prepare the Aloe Vera and Fenugreek Seeds
- Wash aloe vera leaves thoroughly, carefully remove any thorny edges, and cut the inner flesh into small squares. Blanch the aloe vera and fenugreek seeds separately in boiling water for about 1-2 minutes. Drain well and press to remove excess water.
Sauté the Ingredients
- In a pan, combine the blanched aloe vera, raisins, and fenugreek seeds. Add salt, turmeric powder, dry mango powder, and mustard powder. Toss gently to coat evenly and sauté for 5 minutes over medium heat.
Cook the Pickle
- Heat mustard oil in a separate pan. Add asafoetida and cumin seeds, followed by 1 teaspoon of chili powder. Immediately add the sautéed aloe vera mixture and mix well. Cook for another minute over medium heat.
Finish and Store
- Remove from heat and stir in the vinegar. Let the pickle cool completely. Transfer to a sterilized jar or bottle, ensuring the oil covers the top to prevent spoilage. Allow the pickle to cure for at least a week before serving for optimal flavor development.
Recipe Notes
Expert Tips for the Perfect Aloe Vera Pickle
- For a milder spice level, reduce the amount of chili powder.
- Adjust the amount of raisins to your preferred level of sweetness. You can also substitute with other dried fruits like apricots or dates.
- Ensure that the aloe vera is completely drained before adding it to the spice mixture to prevent a watery pickle.
- Sterilize your jars or bottles properly by boiling them in water for 10 minutes before adding the pickle to ensure a longer shelf life.
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Recipe Nutrition
Calories: 549kcalCarbohydrates: 14gProtein: 2gFat: 56gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 33gSodium: 34mgPotassium: 199mgFiber: 3gSugar: 0.5gVitamin A: 462IUVitamin C: 1mgCalcium: 40mgIron: 4mg
Suman Prakash
Articles: 49
6 Comments
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Looks so delicious! Thanks for the recipe.
I’m loving this recipe already!
This is amazing! Excited to make it.
Looks so incredible! Thank you for sharing.
what a healthy combination and balanced with raisins-healthy-medicinal and very —innovative recipe
innovative and excellent idea