Chala Achar | Mathi Achar | Sardine Achar
Chala Achar, also known as Mathi Achar or Sardine Achar, is a quintessential Kerala-style pickle that packs a flavorful punch.
Ingredients
- 1 Kg Sardine/Chala
- 1/2 Cup Chopped Ginger
- 1/4 Cup Chopped Green Chilli
- 1/4 Cup Chopped Garlic
- 4 Tsp Red Chilli powder
- 2 Tsp Fenugreek Powder Uluva
- 1 Tsp Asafoetida powder Kayam
- 15-20 Nos. Curry leaves (Optional)
- Gingelly Oil As reqd
- Vinegar (Good quality used for cooking purpose) As reqd
- Salt As reqd
Instructions
- Take the sardines in a vessel/bowl and put some salt and add 1 – 2 cups water in it. Keep it aside for about 15 minutes time.
- After about 15 minutes time, clean the fish properly, remove wastages also from the sardines and cut into small pieces.
- Then add some red chilli powder and salt on the Chala pieces and mix it well (make sure that the Chilli powder and Salt are coated on the Chala pieces properly). Keep the pieces aside for some time.
- Heat oil in a cheenachatti/frying pan and put the chala pieces into the hot oil and fry the pieces in medium flame. When both sides of the sardines are fried properly, take them out from the oil and keep it separately. Keep the remaining oil in the Cheenachatti/frying pan itself for further process of the achar.
- Fry chopped Ginger, Green Chilli and Garlic in the oil. When colour of these ingredients are turned into golden brown, add chilli powder, fenugreek powder, asafoetida powder, curry leaves (optional) and required quantity of salt and stir the mix for some time.
- After stiring the mix for about 2 – 3 minutes, add the already fried sardine pieces into it. Add required quantity of vinegar (prepared for cooking purpose) and stir the mix well. Chala/Mathi/Sardine Achar is ready.
- This Chala Achar can be served with cooked Rice/Poori/Chappathi.
Notes
You can visit this link Sardine Masala Fry. You can also visit this link Sardine Mango Curry.
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