Drumstick, widely known as sahjan, is celebrated as a powerhouse of essential nutrients. While it is commonly simmered in curries, sambar, or dry vegetable preparations, it can also serve as the star ingredient in a flavorful pickle. A properly prepared drumstick pickle delivers a delightful tang and robust punch to everyday meals. With the right blend of traditional Indian spices and correct moisture-control techniques, this homemade condiment remains completely fresh for up to an entire year without spoiling.
Ingredients Required for Drumstick Pickle
Crafting this savory condiment requires standard pantry staples and pickling spices measured in precise proportions
- 500 grams fresh drumsticks
- 1 cup (approximately 200 ml) mustard oil
- 3 tablespoons coarsely ground yellow or black mustard seeds
- 2 tablespoons fennel seeds
- 1 teaspoon lightly roasted and ground fenugreek seeds
- 1 teaspoon nigella seeds (kalonji)
- 1.5 tablespoons turmeric powder
- 2 tablespoons red chili powder
- 3 tablespoons dry mango powder (amchur) or vinegar
- Half a teaspoon asafoetida (hing)
- 2.5 tablespoons salt (a slightly higher salt quantity acts as a natural preservative)
Preparation and Steaming the Drumstick
The preparation begins with thorough cleaning. Wash 500 grams of drumsticks under running water and wipe them completely dry using a kitchen towel. Cut the pods into uniform pieces measuring 1.5 to 2 inches in length, and gently peel away the hard outer fibers. It is crucial to verify that the drumstick pieces carry no surface water before proceeding.
Next, bring a pot of water to a rolling boil and place a metal colander or steaming rack directly over it. Transfer the prepared drumstick pieces onto the colander and allow them to steam for 4 to 5 minutes. The goal is to soften the pieces slightly while preserving their firm texture, rather than overcooking them into a mushy state.
Drying the Pieces and Tempering Mustard Oil
Once steamed, immediately spread the drumstick pieces in a single layer over a clean cotton cloth. Let them dry thoroughly for 2 to 3 hours either under bright sunlight or beneath a high-speed ceiling fan. Eliminating residual moisture at this juncture is critical, as retained water can lead to mold and spoil the pickle during storage.
While the drumstick pieces dry, heat 1 cup (around 200 ml) of mustard oil in a pan until it reaches its smoking point. Turn off the flame and let the oil cool down until it is lukewarm. Add half a teaspoon of asafoetida into the lukewarm oil so its aroma infuses into the base.
Mixing the Spices and Sun-Curing
Transfer the completely dry drumstick pieces into a wide, dry mixing bowl. Incorporate 3 tablespoons of coarse mustard powder, 2 tablespoons of fennel seeds, 1 teaspoon of roasted fenugreek powder, 1 teaspoon of nigella seeds, 1.5 tablespoons of turmeric powder, 2 tablespoons of red chili powder, 3 tablespoons of dry mango powder or vinegar, and 2.5 tablespoons of salt.
Pour the lukewarm, hing-infused mustard oil over the seasoned drumsticks. Stir thoroughly using a dry ladle until every single piece is evenly coated with the fragrant spice mixture. Finally, transfer the pickle into a clean jar and place it in direct sunlight for a full week. Sun-curing allows the flavors to mature properly, resulting in a shelf-stable pickle ready for long-term enjoyment.
