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Lingad ka achar
Fiddlehead fern pickle
लिंगड़ का अचार: wild fiddlehead fern shoots, blanched and pickled with mustard seed, chilli and lemon
In Kullu, Mandi and Kangra, the monsoon brings lingad, the curled young shoots of the vegetable fern that grows along streams and terrace edges. Villagers pick them in the morning and sell them by the bundle; what is not stir-fried with potato goes into a small jar of pickle to stretch the short season. The shoots are blanched, dressed with mustard oil, crushed mustard seed, red chilli and lemon, and the result is green, crisp and faintly like asparagus with a nutty mustard heat. It is eaten with siddu, rice and madra, or simply with a hot roti. Outside the Himalaya, use ostrich fern fiddleheads, which appear in spring in North America and Europe. Fern shoots must always be cooked; raw or undercooked fiddleheads can upset the stomach badly. Common mistake: only flash-blanching them; boil for the full time. It is ready after a night in the fridge, when the coils have dulled to olive and taste tangy. Keep it in the fridge for up to 10 days; discard if you see mould, slime or smell anything off. Chef's tip: rub off the brown papery scales between your palms under running water before you weigh them.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the pickle
- 10 ½ oz lingad (fiddlehead fern shoots)or ostrich fern fiddleheads; tightly coiled ones only
- 1 tbsp saltfor the boiling water
- 1 ½ tbsp brown mustard seedscoarsely crushed
- 1 tsp red chilli powder
- ½ tsp ground turmeric
- 1 ½ tsp salt
- 3 tbsp lemon juice
- 4 tbsp mustard oil
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Method
0/6 doneStep 1: Rub the brown scales off the 10 ½ oz lingad (fiddlehead fern shoots) under running water, snap off the tough ends, and cut any long stems into 4 cm pieces. Wash in two changes of water.
15 minStep 2: Boil in 2 litres of fresh water with 1 tbsp salt over a high heat for 12–15 minutes, until the coils are tender right through and olive green; this full boil is essential for fiddleheads. Drain and spread on a cloth to dry for an hour.
15 minStep 3: Wash a 500 ml jar in hot soapy water, rinse and dry it in a 250°F oven for 10 minutes; cool.
10 minStep 4: Heat 4 tbsp mustard oil in a small pan until it smokes, turn off the heat, cool for 2 minutes, then stir in 1 ½ tbsp brown mustard seeds, 1 tsp red chilli powder and ½ tsp ground turmeric; they should sizzle gently, not burn.
3 minStep 5: Toss the fern shoots with the spiced oil, 1 ½ tsp salt and 3 tbsp lemon juice in a dry bowl until evenly coated.
2 minStep 6: Pack into the jar, press down, close and refrigerate overnight. It is ready when it tastes tangy and the mustard has turned pungent. Keep in the fridge up to 10 days, dry spoon each time; discard if mould, slime or an off smell appears.
Nutrition per serving
- Calories
- 75 kcal
- Protein
- 2 g
- Carbs
- 3 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lingad ka achar take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of brown mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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