Bora Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Hard

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 1 kg - big and ripe brown boras
  • 2 tbsp - each of mustard and anise seeds and shahjeera
  • 25g - ginger, sliced into small pieces
  • 250g - sugar
  • 3 tbsp - chilli powder
  • 2 tbsp - turmeric powder
  • Salt to taste

How to Make Bora Pickle

  • Put the boras in sun for 2 days.
  • On the third day, make a slit on one side halfway through.
  • If you can, take out the inside seeds but be careful not to tear the boras.
  • Pound mustard, anise seeds and shah jeera coarsely and mix with salt, chilli and turmeric powder.
  • Stuff the mixture nicely into each bora and set them aside.
  • Put 1/4 cup water in sugar and prepare a thick syrup mix in the boras and ginger and remove from fire.
  • Cool and bottle. Eat after 2 days.