KUL-ACHAR

Ingredients

• 1.9 kg (approximately 2 seer) Ripe plums (Use firm-ripe plums. 1 seer is approximately 0.93 kg, so 2 seer ≈ 1.86 kg; round to about 1.9 kg.)
• 117 g (approximately 1/2 powa) Salt (1 powa is approximately 233 g, so 1/2 powa ≈ 117 g. Use plain non-iodised salt for best pickling results.)
• 1 piece(s) Fresh ginger (The original recipe specifies 'pieces of ginger' without an exact quantity. Cut into small pieces or slices before use.)
• 1 portion Ground black pepper (The original recipe specifies 'powders of pepper' without an exact quantity. Use freshly ground black pepper.)
• 1 portion Ground mustard (The original recipe specifies 'powders of mustard' without an exact quantity. Use yellow or brown mustard powder.)
• 1 portion Ground aniseed (The original recipe specifies 'powders of aniseed' without an exact quantity. Grind aniseeds to a fine powder.)
• 350 ml (approximately 1/2 seer or 1 1/2 powa) Mustard oil (1/2 seer of oil ≈ 350 ml. The original gives an alternative of 1 1/2 powa (≈ 350 ml) — these are equivalent. Use raw (unheated) mustard oil for traditional flavour.)

Instructions

1. 1Place the 1.9 kg of ripe plums in a large colander or bowl. Rinse them thoroughly under cold running water, turning them with your hands to clean all surfaces. This removes any dirt or residue from the skins.
2. 2Spread the washed plums out on a clean, dry cloth or kitchen towel. Rub each plum gently with the cloth to absorb as much surface moisture as possible. It is important that the plums are as dry as possible before sun-drying to prevent unwanted mould forming.
3. 3One by one, pinch off and discard the stalk from each plum. Then, using your fingers or the back of a knife, gently crack or bruise each plum slightly — just enough to split the skin a little without breaking the plum apart. This helps the salt and spices penetrate the flesh during curing.
4. 4Transfer the cracked plums to a large, clean tray or flat basket. Sprinkle the 117 g of salt evenly over all the plums and toss them gently so every plum is coated. Spread them out in a single layer and place the tray in direct sunlight — ideally on a rooftop, balcony, or sunny windowsill. Leave the plums to dry in the sun each day, bringing them inside at night or if it rains. Continue until the plums are thoroughly dried and wrinkled — this typically takes several days depending on the intensity of the sun. The plums should feel leathery and have lost most of their moisture.
5. 5Once the plums are thoroughly dried, place them into a clean, airtight glass jar. Add the pieces of ginger, the ground pepper, the ground mustard, and the ground aniseed into the jar with the plums. Pour in the 350 ml of mustard oil. Ensure everything is inside the jar before sealing.
6. 6Seal the jar tightly with its lid. Hold the jar firmly with both hands and shake it vigorously for about 30 seconds to ensure the plums, spices, ginger, and mustard oil are thoroughly combined and the spices are distributed evenly throughout the oil and plums.
7. 7Place the sealed jar in direct sunlight every day for 3 weeks. A sunny rooftop, balcony, or south-facing windowsill works well. Bring the jar inside at night and whenever it rains. Shake or turn the jar once a day to redistribute the oil and spices around the plums. After 3 weeks the pickle will be fully matured and ready to eat.