Ingredients
Sardine/Mathi Pickle
Sardine/Mathi-1 kg
Garlic-20 cloves (long strips)
Ginger- 1 big piece (strips)
Green chilly-15 (slits)
Curry leaves-4 strings
Chilly powder-2 1/2 tbsp
Turmeric powder-1/2tsp
Asafoetida powder1/4tsp
Fenugreek powder- 1/4 tsp
Salt- to taste
Mustard seeds-1tsp
Fenugreek seeds-1/2tsp
Oil- for frying
Vinegar-3/4cup
Hot Water-2 to 3 cups
Dry red chilly-5 (slits)
For Marination
Chilly powder-2 1/2 tbsp
Turmeric powder-1/2tsp
Vinegar-1tbsp
Salt- to taste
Method
Choose very small sardines ..Small ones best for pickle than big sardines..
Cut ,clean and wash them properly using salt and vinegar ..
Then make 5 to 6 gashes on each sides..
Make a paste of chilly powder,turmeric powder and salt ..Marinate the sardines with this masala ..Keep aside for minimum 15 minutes
Heat 3 tbsp oil in a heavy bottomed non stick pan
Fry ginger pieces,garlic pieces ,green chilly separately,Keep aside
Then splutter mustard seeds,fenu greek seeds,dry red chilly and curry leaves one by one(Add enough oil )
Then switch off the gas and add all the powders and saute until the raw smell goes..
Then add vinegar ,boiled water ,salt and roasted ginger-garlic and curry leaves ..Mix well ..Keep aside ..
Now fry the sardines in batches till they become crisp (dont burn )
Add all fried fish into the prepared sauce ,mix well and boil well for 10 minutes in medium flame ..
Check the salt and sourness ..So yummy but simple mathi achar is ready ………….
On the first day- Closeup shot
After 2 weeks
Curryworld 
Hi Veena, thanks for sharing this wonderful reciepe. Being a mallu, mathi is def one of our fav dish. I tried this achar it turned out very well and all of us loved it. Your blog is really good with lot of easy dishes to try. Keep up the good work.
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Hey thank u Bindu
It’s great to knw tht u all liked the achar…so plz do come again try more recipes and do share ur masterpieces with me too . 🙂
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Hi… One doubt??how long cn we store nd use this achar without getting spoilt?
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Hi Hiba..
Sorry for the late reply ..
U can keep this achar in room temperature for one month if it is not touched .. Otherwise can refrigerate for 2 to 3 months .. actually in my house it will be emplty as soon as i made this 🙂
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Hi veena chechi, so yummy looks …..must i try it
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Thank u Saumya ..
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Hi veena Chechi…I have tried this recipe…and it turned very well..thank u…😊
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Hi Vineeth ..great to know the u liked my recipe ..plz do try more recipes and do watch my youtube channel too:)
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Hi Veena,
I am a regular viewer of ur recipes. First of all, ur appearance and presentation gives a freshness 🙂 My daughter (Medha-3.5 yrs) is also ur regularge viewer. Before going to bed, her demand is to view aunty’s video 😉
Ur recipes r simple and tasty, which is a real blessing for super busy moms like me… Keep going!!!
Wish u good luck and success…
Regards,
Bindu
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