Indian pickle recipes you will love!
Indian pickles, known as achar or chutney, are a vibrant and flavorful addition to any meal. Made with a variety of fruits, vegetables, and spices, these pickles offer a burst of tangy, spicy, and sometimes sweet flavors that tantalize the taste buds. Whether you prefer the fiery kick of chili peppers or the subtle sweetness of mangoes, there’s an Indian pickle recipe to suit every palate. Here are five must-try Indian pickle recipes that will elevate your culinary experience:
- Spicy Mango Pickle (Aam Ka Achar):Ingredients:
- 2 large raw mangoes, peeled and chopped
- 1/4 cup mustard oil
- 2 tablespoons mustard seeds
- 2 tablespoons fennel seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon nigella seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
Method:
- Heat mustard oil in a pan until it smokes. Remove from heat and let it cool slightly.
- In a separate pan, dry roast mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds until fragrant.
- Grind the roasted spices into a coarse powder.
- In a large bowl, combine chopped mangoes, turmeric powder, red chili powder, salt, and the ground spice mixture.
- Pour the cooled mustard oil over the mango mixture and mix well.
- Transfer the pickle to a clean, airtight jar and let it sit in a cool, dark place for a few days to allow the flavors to develop.
- Tangy Lemon Pickle (Nimbu Ka Achar):
Ingredients:
- 10-12 lemons, washed and quartered
- 1/2 cup lemon juice
- 1/4 cup mustard oil
- 2 tablespoons mustard seeds
- 2 tablespoons fenugreek seeds
- 2 tablespoons red chili powder
- 1 tablespoon turmeric powder
- Salt to taste
Method:
-
- In a large bowl, combine quartered lemons, lemon juice, and salt. Mix well and let it sit for a few hours to soften the lemons.
- Heat mustard oil in a pan until it smokes. Remove from heat and let it cool slightly.
- In a separate pan, dry roast mustard seeds and fenugreek seeds until fragrant. Grind into a coarse powder.
- Add the ground spice mixture, red chili powder, and turmeric powder to the softened lemons. Mix well.
- Pour the cooled mustard oil over the lemon mixture and mix until well combined.
- Transfer the pickle to a clean, airtight jar and let it mature in a cool, dark place for a few weeks before consuming.
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- Sweet and Sour Tamarind Pickle (Imli Ka Achar):Ingredients:
- 1 cup tamarind pulp
- 1/2 cup jaggery or brown sugar
- 2 tablespoons mustard oil
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon nigella seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
Method:
- In a saucepan, heat mustard oil and add mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds. Let them splutter.
- Add tamarind pulp, jaggery or brown sugar, turmeric powder, red chili powder, and salt to the saucepan. Cook on low heat until the mixture thickens, stirring occasionally.
- Once the mixture reaches a jam-like consistency, remove it from heat and let it cool.
- Transfer the pickle to a clean, airtight jar and store it in the refrigerator. It can be consumed immediately and will last for several weeks when refrigerated.
- Crunchy Mixed Vegetable Pickle:Ingredients:
- 2 cups mixed vegetables (carrots, cauliflower, green chilies, turnips), chopped
- 1/4 cup mustard oil
- 2 tablespoons mustard seeds
- 2 tablespoons fennel seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon nigella seeds
- 2 tablespoons vinegar
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder
- Salt to taste
Method:
- Blanch the mixed vegetables in boiling water for a few minutes. Drain and let them cool completely.
- Heat mustard oil in a pan until it smokes. Remove from heat and let it cool slightly.
- Dry roast mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds until fragrant. Grind into a coarse powder.
- In a large bowl, combine chopped vegetables, vinegar, turmeric powder, red chili powder, salt, and the ground spice mixture.
- Pour the cooled mustard oil over the vegetable mixture and mix well.
- Transfer the pickle to a clean, airtight jar and let it mature in a cool, dark place for a few days before consuming.
- Fiery Green Chili Pickle (Hari Mirch Ka Achar):
Ingredients:
- 250 grams green chilies, slit lengthwise
- 1/4 cup mustard oil
- 2 tablespoons mustard seeds
- 2 tablespoons fennel seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon nigella seeds
- 2 tablespoons lemon juice
- 1 tablespoon turmeric powder
- Salt to taste
Method:
-
- Heat mustard oil in a pan until it smokes. Remove from heat and let it cool slightly.
- Dry roast mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds until fragrant. Grind into a coarse powder.
- In a large bowl, combine slit green chilies, lemon juice, turmeric powder, salt, and the ground spice mixture.
- Pour the cooled mustard oil over the chili mixture and mix well.
- Transfer the pickle to a clean, airtight jar and let it mature in a cool, dark place for a few days before consuming.
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These five Indian pickle recipes offer a delightful array of flavors and textures that are sure to please every palate. Whether you prefer the tanginess of mangoes, the zestiness of lemons, or the heat of green chilies, there’s something for everyone to enjoy. Experiment with different combinations of fruits, vegetables, and spices to create your own unique variations and savor the rich and aromatic tastes of Indian cuisine.
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