YONGCHAK (STINK BEAN) PICKLE

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:

1. Soak the yongchak seeds over night.
2. Peel the seeds next day and rinse well.
3. Put yongchak seeds, garlic cloves, chilies, ginger slices, raw mangoes and salt in a sterialized bottle.
4. 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.)
5. Give a stir with a sterialized spoon.
6. Keep for 3-4 days at normal room temperature. Check in between.
7. Refrigerate.

Note:

1. Use only clean spoon to take out the pickle.
2. Pickle stays good for a month if refrigerated.