How to make Bombay Duck Pickle -

Finger licking pickle made with fried duck pieces and spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bombay duck (bombil) (बॉम्बे डक (बॉम्बिल)), Oil (ऑइल)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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You can also find more Pickles, Jams and Chutneys recipes like Andhra Avakkai, Hollandaise Sauce, Mango Methambo, Perugu Tomato Pachdi.

Bombay Duck Pickle

Bombay Duck Pickle Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 2-3days

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bombay Duck Pickle Recipe

  • Bombay duck (bombil) pieces, soaked in warm water for 10 minutes 10-15

  • Oil ¾ cup

  • Fresh red chillies 3

  • Cherry tomatoes halved 10-15

  • Fried onions ½ cup

  • Salt to taste

  • Turmeric powder ½ teaspoon

  • Red chilli powder 1 teaspoon

  • Sugar ½ teaspoon

  • Fresh coriander leaves chopped ¼ cup

Method

Step 1

Pat-dry Bombay duck pieces with an absorbent paper and cut into one inch pieces.

Step 2

Heat oil in a non-stick pan. Shallow-fry duck pieces till golden and crisp. Drain on absorbent paper and cool.

Step 3

Add red chillies to the same oil and sauté for thirty seconds. Add cherry tomatoes, fried onions and salt, mix and cook till cherry tomatoes turns soft and pulpy.

Step 4

Add fried duck pieces and coriander leaves, mix well and switch off heat. Cool completely.

Step 5

Store in an air-tight jar for 2-3 days and use as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.