Yongchak is known with different names like Parkia, Tree bean, Twisted cluster bean, Stink bean etc. It has a rich and pungent taste with a crunchy texture.
This recipe is my creation. 💖 I love the blend of flavours in this pickle. It has a hotness of green chilies, sourness of raw mangoes and a perfect blend of garlicky, gingerly and distinct flavour of stink beans. This way you can enjoy yongchak as and when you like. 😋 This pickle is best for those who do not like the pungent taste of stink beans but want to gain those health benefits. 💪❤️
Ingredients:
1/2 Cup Yongchak
1/4 Cup Garlic cloves, slit
6-8 green chilies, slit
2 inches fresh ginger, sliced
1 raw mango, sliced
Water
Salt to taste
Procedure:
- Soak the yongchak seeds over night.
- Peel the seeds next day and rinse well.
- Put yongchak seeds, garlic cloves, chilies, ginger slices, raw mangoes and salt in a sterialized bottle.
- Bring about 2 cups of water to boil in a saucepan and pour into the bottle.
(Make sure all the ingredients are submerged in water.) - Give a stir with a sterialized spoon.
- Keep for 3-4 days at normal room temperature. Check in between.
- Refrigerate.
Note:
- Use only clean spoon to take out the pickle.
- Pickle stays good for a month if refrigerated.
That looks wonderful. i would love to try it.
Sure, you do!
It look spicy!!
Yes, it is. :)
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