Rhubarb in an Indian pickle sounds wrong until you taste it. The tartness of rhubarb does exactly what raw mango does in a traditional achaar: it absorbs chili, turmeric, and fenugreek and becomes something sharp and hot that cuts through rich food. This recipe cooks rhubarb with mustard seeds, asafoetida, fenugreek seeds, ginger, green chili, turmeric, and red chili powder until softened, then folds in strawberries, jaggery, lemon juice, and salt.
The strawberries soften in two minutes and turn the pickle slightly sweet and saucy. They are not traditional. They are the ingredient that makes this pickle different from every other achaar in the fridge. Keep a jar of this on the table with anything rich and you will understand why.
Tips for Making Rhubarb Strawberry Pickle
Fry the seeds before the rhubarb
Heat oil, add asafoetida and black mustard seeds, and wait for the seeds to pop. Then add fenugreek seeds until golden. This tempering flavours the entire pickle. 
Lower the heat after the seeds pop. Fenugreek burns fast and becomes bitter. Golden brown, not dark.
Add the strawberries at the end
The rhubarb needs about five minutes to soften with the spices. The strawberries need only two minutes. Adding them too early turns them to mush.
Five strawberries, cut into pieces. They break down quickly in the spiced oil and create a saucy texture. Fold them in gently.
Rhubarb Strawberry Indian Pickle
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Sweet and spicy rhubarb meets tangy strawberries in this unique Indian-inspired pickle. Perfect with rice, eggs, or even a cheese sandwich!
Ingredients
- 1 lbs (454 g) rhubarb
- 5 strawberries
- 3 tbsp oil
- 2 pinches hing (asafetida)
- 1 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 1 tbsp ginger
- 1 Indian/Thai green chili
- 0.3 tsp turmeric
- 1.5 tbsp red chili powder
- 1 tbsp jaggery or brown sugar
- 1 tbsp lemon juice
- 0.5 tsp salt
Instructions
- Heat oil in a pan under medium heat.
- Add hing (asafetida) and black mustard seeds. Shake the pan.
- When the mustard seeds start to pop, lower the heat and add the fenugreek seeds. Let these seeds turn golden brown.
- Add in the green chili and ginger and stir well.
- Add the rhubarb, turmeric, and chili powder. Stir well and cook for about 5 minutes until the rhubarb softens.
- Mix in the cut strawberries, jaggery, lemon juice, and salt.
- Cook for a couple of minutes, or until the strawberries soften and the mixture becomes saucy.
- Cool the pickle.
- Transfer the pickle to a clean, dry glass jar.
- Store the pickle in the refrigerator for up to one month.
Notes
- For a milder pickle, reduce the red chili powder to 1 teaspoon.
- If fresh ginger is unavailable, use 1 teaspoon of ground ginger.
- To enhance the flavor, let the pickle rest in the refrigerator for at least 24 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 20
- Fiber: 3
- Protein: 1
Frequently Asked Questions
What is jaggery?
Unrefined cane sugar sold in blocks or granules at Indian and Asian grocery stores. It has a deeper sweetness than white sugar with notes of caramel. Dark brown sugar is a substitute.
How long does this pickle keep?
Up to one month in a clean, dry glass jar in the refrigerator. Let it cool completely before jarring. Use a clean, dry spoon every time you serve from the jar.
Can I use frozen rhubarb?
Yes. Thaw and drain it first. Frozen rhubarb releases more water when cooking, so you may need to cook it a minute or two longer to evaporate the excess liquid.
