Pickles also caled as 'Achaar' are a popular condiment served along with Indian cuisine. They tastes delicious as well as enhances and complements the dish. They have a delicious, crunchy and tangy flavour which is loved by all.
In most Indian households, you'll find big glass jars filled with these colourful pickles. The art of making these pickles may seem tedious becausethey take time to prepare but the process involved is ridiculously simple. Learn making best Achaars at home with these simple recipes.
1. Lemon Pickle (Nimbu Ka Achaar)
Enhance your food taste with the delicious flavour of tasty sour lime pickle.
- 1 kg sour limes
- Salt to taste
- 1 cup red peppers
- 1 tsp asafoetida
- 1/4 cup powdered sugar
- Wash and dry sour limes and cut them into 4 pieces.
- Now, mix all the ingredients. You can add some sliced ginger if you like.
- Transfer them to a big jar.
- Keep it under sun for around a month. Your lemon pickle will be ready.
2. Mango Pickle (Aam Ka Achaar)
Mango pickles are the most common pickle found in most households. Enjoy your dish along with this tasty food treat for an enhanced experience.
- 2.5 kg chopped raw mango
- 100 gms fenugreek seeds
- 100 gms fennel seeds
- 500 gms red pepper
- 60 gms onion seeds
- 2 tbsp peppercorns
- 50 gms turmeric powder
- 300 gms salt
- 1.5 litre mustard oil
- Mix all spices together along with a cup of oil. Sprinkle little mixture from the prepared mixture into a glass jar.
- Take some mango pieces and rub them well in the prepared mixture.
- Put one layer of the mixture in the jar. Then sprinkle some more mixture on top.
- Keep repeating this process till the mangoes are used up. Then put the remaining spice mixture on top of these layers.
- Add the rest of oil till the jar contents are fully covered. Keep the jar under the sun for a month. The content will start getting tender.
3. Gooseberry Pickle (Amle ka Achaar)
Amle ka Achaar is a great pickle choice. Gooseberries make a tasty sweet and sour pickle.
- 1 kg Gooseberry/ Amla
- 350 gms salt or salt to taste
- 240 gms mustard oil
- 1 tbsp mustard seeds
- 1 tbsp chilli powder
- 2 tbsp asafoetida/ heeng
- Boil amla for around 15 minutes till their skin looks tender.
- Leave it to drain in a colander till all water drains out.
- Heat some oil and add mustard seeds, chilli powder and heeng.
- Mix them well and add salt then, amla.
- Stir fly till they're mixed well and the amlas are completely coated with masalas.
- Cool it and store in a clean jar.
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4. Carrot Pickle (Gajar Ka Achaar)
Carrot pickles are a delicious pickle choice that tastes amazing.
- 250 gms carrots
- 1/2 cup mustard oil
- 3 tbsp powdered mustard seeds
- 1 tbsp chilli powder
- 1 tbsp salt
- Peel the carrots and cut them into small pieces about the size of a finger, not too thin.
- Mix all the ingredients together and put it in a clean jar.
- Leave it under the sun for about a week and keep shaking the bottle once a day so that the masala mixes well.
- Do make sure that the jars used are clean and dry with water completely drained out. Use a tight lid to cover.
Prepare these tasty pickles and enjoy with parathas and your favourite Indian food.
For more such recipes and tips, stay tuned to HerZindagi!