Pickles (Achar)

Many types of foods in Indian cuisine are pickled. Mangoes, Chilli, and lemons are examples of Achar (Pickles) that are commonly used in Indian cuisine. Sometimes Indian families have their own unique Achar’s that are handed-down through the generations. Many such pickles like Kathal ka Achar (Jack Fruit Pickle), Mooli Ka Achar (Raddish Pickle), Gajar Gobhi Shalgam ka Achar (Carrot Cauliflower and Turnip Punjabi Pickle) which I have prepared and shared.


Khatta Meetha Nimboo Ka Achar (Lemon Pickle)

Khatta Meetha Nimboo Ka Achar (Lemon Pickle)

Khatta Meetha Nimboo Ka Achar (Lemon Pickle) is a super tasty sweet tangy pickle made with just 3 ingredients, without any single drop of oil and long lasting for year(s). This yummy pickle is so very easy and quick to make. Don’t be put off by seeing just 3 ingredients.  Sometimes little is more and this recipe proves it so true.

This is my mother in laws recipe and simply loved by all of us in the family and even by my friends.

Prep time: 10 minutes
Total time: 15 minutes

Ingredients for Lemon pickle

25 lemons (medium size, thin skin)
250 grams sugar
250 grams salt / rock salt
1 to 11/2 tablespoon red chilli powder

Directions for lemon pickle

  • Wash the lemons and lay them on a clean kitchen towel for the water to dry.
  • Cut the 20 lemons into 8 pieces each. Remove the seeds which come out while cutting.
  • Squeeze out the juice from 5 lemons.
  • Now place all the ingredients in a big bowl, pour the juice and give a good mix.
  • Transfer the lemon pickle into a clean dry glass/ ceramic jar.
  • Stir the pickle once every day for at least a week.
  • Now check the salt, sugar and lemon and adjust it to your liking.
  • The pickle will be ready after 6 weeks to eat but it is best after 8 weeks.

Notes: The gravy of the pickle will become thick as the pickle ages. If you want the pickle to have a little more juice then add 2 to 3 more lemons juice. Ratio of sugar, salt and chilli will depend on the size of lemon and also on individuals liking. The pickle will retain the red colour even after a year if not kept under the sun.

 


Mooli ka achar – pickled radish

Mooli Ka Achar - Pickled Radish

Mooli Ka Achar is made in winter season when the mooli is fresh and juicy. It is a very simple recipe with a few ingredients. All though there are many variations of this pickle, I like this super easy recipe. It takes just a couple of minutes to make. This is my mother’s recipe and I follow it exactly the way she makes. This low in oil, tangy pickle is a perfect accompaniment for any Indian meal. I love it with stuffed aloo paratha.

Prep time: 10 minutes
Total time: 15 minutes

Ingredients for mooli ka achar – pickled radish

250 grams mooli (radish)
2 tablespoon mustard powder
1 tablespoon salt
1 teaspoon saunf pounded
1 to 11/2 teaspoon red chilli powder
A pinch of haldi
3 tablespoon mustard oil
1 teaspoon vinegar (optional)

Directions for mooli ka achar – pickled radish

  • Peel the mooli, cut in thin slices of ¼ inch thickness.
  • Grind the mustard in a spice grinder to a coarse powder.
  • Pound the saunf.
  • In a bowl add sliced mooli, mustard powder, saunf, chilli, salt, haldi and oil.
  • Transfer in a glass jar.
  • The pickle is ready to be eaten from the 3rd
  • The mooli will start becoming soft as the pickle ages.
  • To keep the crunch intact keep the pickle in the refrigerator after a week.

Note: Mooli achar is best eaten when fresh and crunchy.  Make in small batches so that it is consumed within 10 to 15 days. The use of yellow mustard gives it a nice golden colour.

 


Hari Mirch Ka Achaar (Green Chilli Pickle)

This is a very simple recipe with a few ingredients. All though there are many variations of this pickle, I like this super easy recipe. It takes just a couple of minutes to make. Use medium hot chilies, as after pickling the heat gets toned down a bit. This is my mother’s recipe and I follow it exactly the way she makes.  This is low in oil, and tangy pickle is a perfect accompaniment for any Indian meal. I love this mirch ka Achaar with Mathri. (A snack/ kind of biscuit) It can also be eaten with stuffed Aloo Paratha for a Punjabi breakfast.

Hari Mirch Ka Achaar (Green Chilli Pickle)

Prep time: 10 minutes
Total time: 15 minutes
Ingredients 
250 grams green chilies
4 tablespoon mustard powder
1 tablespoon salt
1 teaspoon saunf pounded
A pinch of haldi
3 tablespoon mustard oil
2 lemons / 3 tablespoon juice

Directions 

  • Wash the chilies; spread them on kitchen towel to dry.
  • Cut them evenly in thin slices of ¼ inch thickness/ 1 inch pieces.
  • Grind the mustard in a spice grinder to a coarse powder.
  • Pound the saunf.
  • In a bowl add sliced chilies, mustard powder, saunf, salt, haldi and oil.
  • Add the lemon juice and toss well.
  • Transfer in a glass jar, cover and keep for 2 to 3 days. Stir the pickle ones every day.
  • The pickle is ready to be eaten.
  • The chilies will start becoming soft as the pickle ages.
  • To keep the crunch intact keep the pickle in the refrigerator after a week.
  • Serve with rice and dal or with chapatti.
Hari Mirch Ka Achaar (Green Chilli Pickle)
Hari Mirch Ka Achaar (Green Chilli Pickle)

Gajar GOBHI Shalgam ka ACHAR

A spicy sweet and sour pickle made during winter season. This is a typical Punjabi style of preparation. The use of garlic, ginger and Jaggery gives this Achaar a Punjabi touch.  Gajar Gobhi Shalgam Ka Achaar is eaten with paratha during winter along with hot adrak wali chai.

Achar (Pickles), Gajar Gobhi Shalgam ka Achar

Prep time: 10 minutes
Total time: 20 minutes
Ingredients for Gajar Gobhi Shalgam Ka Achar
1 small cauliflower florets separated
300 grams carrot peeled and cut in 2” long sticks
300 grams turnip (shalgam) peeled and cut in 2” long sticks
4 green chilies slit in two
2 tablespoon garlic minced
2 tablespoon ginger minced
1 tablespoon Kashmiri chili powder
1 tablespoon garam masala
2 tablespoon powered Mustard seeds
6 tablespoon mustard oil
1 ½ tablespoon Salt or ton taste
2 tablespoon Jaggery grated (Gur)
2 tablespoon vinegar

Directions FOR PREPARING GAJAR GOBHI SHALGAM ka achar

Achar (Pickles), Gajar Gobhi Shalgam ka Achar

  • Heat the oil in a deep pan. Add garlic, ginger and sauté till light golden brown.
  • Add mustard powdered, chilli powder, garam masala, and sauté for a few seconds.
  • Now add Jaggery and salt and mix well.
  • Add the vegetables and cook for 5 minutes.
  • Switch off the heat and stir in the vinegar and mix well.
  • Let it cool and come to room temperature.
  • Store in a glass bottles.

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