Homemade Yam Pickle (Nadan Chena Achar) Buy Online

Homemade Chena Achar, Kerala Style Yam Pickle, ചേന അച്ചാർ, Elephant Yam Pickle Buy Online

Most  of us are familiar with varieties of pickles like lemon, mango, garlic, prawns, fish, beetroot etc. But this Kerala Style Elephant yam pickle is a special pickle made using Elephant Yam, ചേന, which is an all time favorite vegetable. Usually we use sour or strongly tasted vegetable to make pickle, but this pickle stands different with its taste and consistency.

This homemade pickle is prepared in a traditional way without using pickle powder and has a longer shelf life as it is made without water.

Chena achar is a traditional Nepalese pickle made with yam or taro (known as chena in Nepali) along with a mix of spices and herbs. Here's a recipe for making homemade chena achar:

Ingredients:

• 1 medium-sized yam/taro (chena)
• 2-3 cloves garlic, finely chopped
• 1-inch piece of ginger, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon mustard seeds
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon turmeric powder
• 1 tablespoon red chili powder
• 2-3 tablespoons mustard oil
• Salt to taste

Instructions:

1. Wash and peel the yam/taro and cut it into small cubes.
2. In a blender, grind mustard seeds, cumin seeds, coriander seeds, turmeric powder, red chili powder, and salt to make a fine powder.
3. Heat mustard oil in a pan over medium heat. Once the oil is hot, add garlic, ginger, and green chilies, and sauté for 1-2 minutes.
4. Add the yam/taro cubes to the pan and stir well.
5. Add the spice mix to the pan and stir again.
6. Cook the mixture for 10-15 minutes on medium-low heat, stirring occasionally.
7. Turn off the heat and let the mixture cool down.
8. Transfer the mixture to a clean, dry jar and store it in a cool, dark place for at least 2-3 days before consuming.

Homemade chena achar is a delicious and healthy condiment that can be enjoyed with rice, roti, or any other main course. The spice mix can be adjusted according to your taste preferences.

Kerala Style Yam Pickle

Kerala style yam pickle, also known as chena achar, is a popular pickle in South India. Here's a recipe for making it at home:

Ingredients:

• 1 medium-sized yam (chena), peeled and cubed
• 1/2 cup vinegar
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon asafoetida
• 1 tablespoon ginger, chopped
• 2 green chilies, chopped
• 2-3 sprigs of curry leaves
• Salt, to taste
• 1/4 cup sesame oil

Instructions:

1. In a small bowl, mix together vinegar, turmeric powder, red chili powder, and salt. Keep aside.
2. Heat sesame oil in a pan over medium heat.
3. Add mustard seeds and fenugreek seeds and let them splutter.
4. Add chopped ginger, green chilies, and curry leaves, and sauté for a minute.
5. Add cubed yam and sauté for 2-3 minutes.
6. Add the vinegar mixture to the pan and mix well.
7. Add asafoetida and mix again.
8. Cook the mixture for 5-7 minutes, stirring occasionally.
9. Turn off the heat and let the mixture cool down.
10. Transfer the pickle to a clean, dry jar and store it in a cool, dark place for at least 2-3 days before consuming.

Kerala style yam pickle is a tangy and spicy pickle that can be enjoyed with rice, roti, or any other main course. The spice level can be adjusted according to your taste preferences.