Arbi Pickle Recipe | Indian Food and Recipes

Arbi Pickle Recipe

Taro or Arbi is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. Taro or Arbi is closely related to Xanthosoma and Caladium, plants commonly grown as ornamentals, and like them it is sometimes loosely called elephant ear. Arbi is also used for making pickles. Here is an easy recipe to help you to learn how to make Arbi pickle. 

Ingredients for making Arbi pickle:

• ½  kg arbi 
• 2 teaspoons ground methi seeds 
• 4 ½  teaspoons ground spices 
• 4 teaspoons ground aniseed 
• 3 teaspoons Red chili pepper (Lal Mirchi) 
• 4 teaspoons Salt (Namak) 
• 1 ½  cups Vinegar (Sirka) 
• juice of 2 Lemons (Nimbu) 
• 1 ½  cups Mustard Oil (Sarson Ka Tel) 
• ¼  teaspoon nutmeg 
• 1 small piece mace 

How to make Arbi pickle:

1. First of all boil the arbi in salted water until nearly tender.
2. Then drain and cool.
3. Now peel and press a little.
4. Then fry the arbi in hot oil until brown. Remove from the fire; add vinegar, ground spices, aniseed, Red chili pepper, methi, salt, lemon juice.
5. Then add grated nutmeg, mace and cook till it leaves its oil.
6. Now cool and put in an airtight jar. Serve after two days.
7. This pickle can be kept for 15 days in summer and two months in winter.

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