Not many Nepalese people will consume this Sakarkhand or Chukandar, a nepalese term for Beetroot. Few often we get them in the Nepalese market. Since it has earthy flavour and sweetness, many Nepalese will not bother consuming as a vegetable or pickle. I feel bad for the farmers.This recipe is influenced with Euro-Arabic cusine. We can safely say its a fusion.
Level
Easy
Prep Time:
5 mins
Cook Time:
15 Mins
Total Time:
20 mins
Servings:
8
Ingredients
1 Whole big SakarKhand/Chukandar(beetroot)
1/2 Teaspoon Fenel seeds
1/4 Teaspoon sea Salt
1/4 Teaspoon Fenugreek seed
1/2 Teaspoon peppercorn
1 Star Anise
1/2 cup of Sugar
1 cup vinegar
1-1/2 teaspoons whole cloves
1/4 teaspoons cracked corriander/Cilantro seeds
Directions
- Boil the Sakarkhand/Chukandar(Beetroot) in a clean water for about 15 minutes or untill tender.
- While Sakarkhand/Chukandar(Beetroot) is boiling, heat a sauce pan with water. Add all ingredients except boiling beetroot into the saucepan.
- In a sauce pan add 1 and 1/2 cup of water, add peppercorn, fennel seeds sugar, corriander seeds,fenugreek seed, star anise, sugar, salt and vinegar.Bring it to boil.
- Once the mixture starts boiling low the flame and simmer for 3 minutes. It should look thin syrup(Chaasni in Nepali and Hindi). Turn the stove off and let it cool.
- In a sterlised jar, put the Chukandar in. Add the syrup and refrigerate. It can last for a month.
- Serve whenever needed in salad, burger or can be consumed by itself. Enjoy!!
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