Chammna Nu Achaar ( Pomfret Pickle ) Recipe

Chammna Nu Achaar ( Pomfret Pickle ) picture




 Pomfrets2 Large
 Sugarcane vinegar250 Milliliter
 Jaggery200 Gram
 Cumin seeds2 Tablespoon
 Mustard seeds1 Tablespoon
 Black peppercorns1 Teaspoon
 Coriander1 Cup (16 tbs)
 Green chilies6
 Chili powder1 Tablespoon
 Turmeric powder1 Teaspoon
 Salt1 Teaspoon
 Oil1 Teaspoon

Nutrition Facts

Serving size

Calories 450 Calories from Fat 24

% Daily Value*

Total Fat 9 g13.5%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 610.4 mg25.4%

Total Carbohydrates 43 g14.4%

Dietary Fiber 2.1 g8.5%

Sugars 34.8 g

Protein 55 g109.3%

Vitamin A 23.1% Vitamin C 108.8%

Calcium 29.9% Iron 39.2%

*Based on a 2000 Calorie diet


1. Cut each pomfret into small pieces. Wash well, apply salt, turmeric and chilli powder and set aside. Do not use the soft stomach flap portion.
2. Take a frypan and half fill it with oil. Fry the fish pieces in small batches taking care not to bruise them.
3. Grind the masala to a very fine paste with half a cup of vinegar.
4. Heat one and a half cup of oil in a large thick bottomed pan, preferably a langri. Fry the masala well till it is cooked and then add two cups of vinegar and the jaggery and allow to boil for fifteen minutes. When the mixture has cooked and is thick add the fish pieces. Shake the pan from side to side, taste for salt, and remove from the fire. Cool and bottle.