Lychees are one of the great attractions of summer, but this delicious fruit is not in the market for long. So many people want to store fresh lychees for a long time. Peeled fresh lychees kept in an airtight box in the fridge stay good for a week at most.
The reality is that lychees cannot be stored for long. But you can preserve them another way, by making a pickle. Here is how to make lychee pickle.
Ingredients
- Lychees: 1kg
- White vinegar: half a cup
- Salt: to taste
- Mustard oil: one cup
- Large garlic, made into a paste: 3
- Mustard paste: 1 teaspoon
- Chilli powder: 2 teaspoons
- Panch phoron (five-spice mix): 1 teaspoon
- Coriander powder: 2 teaspoons
- Turmeric powder: half a teaspoon
- Green chillies: 6
- Sugar: 1 cup
Method
First peel the lychees, wash them well and remove the seeds. Heat the mustard oil in a pan. Add the garlic paste and keep stirring. When the garlic is lightly fried, add all the spices together. The mustard paste is optional; if you do not like the sharpness of mustard, you can leave it out.
When the spices are mixed, add the lychees. Mix them well with the oil and stir thoroughly. Add salt and sugar to taste; if the lychees are sweet, you can use a little less sugar. When the sugar has melted, cook for 5 minutes.
Now add the vinegar and cook on a low flame for 10 minutes. When the liquid has dried up and the oil floats to the top, take the pan off the heat. Let it cool and store it in a jar. Your sweet, sour and spicy lychee pickle is ready.
Made this way, the pickle can be kept for six months to a year.
The recipe credits WordPress as its source.
Source: Jagonews24. First published in Bengali on The Agro News.
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