jhunjhunuYou must have eaten a lot of pickles, but Madanlal’s pickle in Jhunjhunu is very special in itself. Madanlal Sharma, who lives near the railway station of Jhunjhunu, has been making different types of pickles for the last 55 years. Besides, they are running a small restaurant which is quite old.
Giving information, Madanlal Sharma said that he adds different types of pickles in every season. Raw turmeric pickle is being prepared by them during winters. Apart from this, during rainy days, they add many types of pickles like lemon and curry. This pickle is prepared in a pure desi way which is very tasty in itself. Even today he uses his very old recipe. While giving information, he said that this practice of putting pickles was started by his father, after that his elder brother used to put pickles, he has learned to put pickles from him.
This is how to prepare
Presently, they provide pickle made of raw turmeric to the people on special demand. He told that this pickle added by him also works as a medicine. Giving information about the method of making pickle, Madanlal said that first of all he brings raw turmeric. After that it is cleaned. After cleaning it is cut into long pieces. It is cut long so that it becomes easier to melt. After that the mustard oil is heated by them. After heating, fennel is added to it. When the fennel turns brown in color, it is cooled. After that, turmeric, fennel, nigella, fenugreek, salt, turmeric powder and red chilli as per taste are mixed in it. After this, cinnamon is added to it and oil is added to it. After this, it is shaken lightly and kept in light sunlight for about 5 to 6 days. This is how their turmeric pickle is prepared. Madanlal told that his pickle does not spoil at all for a year but the color of turmeric changes slightly during rainy days. He told that he is currently selling his pickle to people at the rate of ₹300 per kg. It is prepared by them only on order and this pickle is available only to selected people.
Tags: Bihar News, food, Jhunjhunu news, Lifestyle, Local18
FIRST PUBLISHED: January 6, 2025, 14:06 IST