garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with 18 amazing images.
Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a very simple and delicious garlic pickle recipe.
Garlic is often added in small quantities to chutneys and pickles as part of their flavouring, but as in this garlic pickle recipe it can also be the main ingredient of a hot and sweet garlic pickle.
The sweetness is provided by jaggery. The garlic pods can be cooked as in this garlic pickle recipe or matured in the sun. The aroma of garlic is unmistakable and pungent. Oil your hands before you peel garlic to prevent your fingers from getting discoloured and having a lingering garlic aroma throughout the day. Soaking garlic cloves in hot water makes it easier to peel them.
Preparation of lahsun achar doesn't take long but all you need to do is keep it for a week to mature. To make garlic pickle, heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously. Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally. Add the masala powder, mix well and cook for another minute. Remove from the flame, cool and store garlic pickle in a sterilized glass jar in a cool dry place.
This garlic pickle is ready for the table after 1 week. Use mustard oil if you wish to as mustard oil provides a beautiful aroma and pungent flavor but, if you don’t like that flavor make use of sesame oil or regular vegetable oil. Ensure there is no larvae, mold or fungi in the garlic cloves or else they will rot while pickling and spoil the garlic pickle. Slice off any overly large piece before adding to the pan. Lemon juice can be swapped with vinegar. The acid basically helps in increasing the shelf life of garlic pickle.
You can serve Punjabi lahsun achar immediately or choose to preserve it for a week and then eat as pickle tastes better the longer it preserves. After storing the garlic pickle in a glass jar, stir it with a clean and dry spoon once a day. This would ensure that all the spices are mixed evenly in the pickle and do not settle at the bottom of the jar
This lahsun achar is ready to serve after about a week and it stays well for upto 3 months. I have made a small quantity of this lahsun achar but you can multiply the quantities to make more if you like. Storage upto 3 months: In a cool dry place.
Enjoy garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with detailed step by step recipe photos and video below. fried green chillies recipe | hari mirch fry | fried mirchi | how to fry green chilli for vada pav | with 7 amazing images.
fried Indian green chillies recipe | how to fry green chilli for vada pav is greatly devoured as an accompaniment in India. Learn how to make fried mirchi.
To make fried green chillies, slit the green chillies. Heat the oil in a deep non-stick pan and deep-fry the chillies till they turn whitish in colour. Drain on an absorbent paper. Sprinkle the salt and toss gently. Serve.
There are times when the humblest of ingredients rises to the limelight and displays its magic. Well, these spicy hari mirch fry are a perfect example of this. With the use of 3 ingredients available in your kitchen shelf for sure, you can make a tasty accompaniment in 10 minutes.
Deep-fried and seasoned with salt, this fiery fried mirchi accompaniment is indispensable for the success of snacks like Vada Pav, Bhajji Pav, Moong Dal Pakoda and samosas.
You can choose the spice level of the green chillies as per your choice. To fry green chilli for vada pav the light green variety of green chilli which is not very spicy is used, you can choose medium spicy green chilli if you wish to.
Tips for fried green chillies. 1. While buying fresh green chillies look for crisp unwrinkled ones. Make sure they are unbroken and do not have any black spots on them. 2. Keep a close watch while frying the green chillies as they tend to over fry easily. 3. After slitting the green chillies, your finger might burn for a while. Ensure you do not touch your eyes or face then.
Enjoy fried green chillies recipe | hari mirch fry | fried mirchi | how to fry green chilli for vada pav | with step by step images. amla pickle recipe | amla achar | Indian gooseberry pickle | with 18 amazing images.
This spicy amla pickle recipe is a true tongue-tickler, with the perfect masala for tangy amlas! Ideal to serve with any meal, it tastes especially great with rice and dal.
amla achar has a lingering flavour, which is both spicy and sour, thanks to the use of various spices and seeds ranging from fennel and fenugreek seeds to chilli powder and asafoetida.
The fennel and nigella are crushed and added to the Indian gooseberry pickle to give an immense boost to its flavour and aroma. Using mustard oil too gives the amla pickle a classic flavour.
Let the amla pickle soak for two hours before relishing it. You can also store amla achar in the refrigerator for later use.
Tips for amla pickle recipe. 1. Buy good quality amla that are firm, without any bruises and wash them in clean water before boiling. 2. Cook amlas on a medium flame for 6 minutes, while stirring it occasionally. This helps to soften the amla. Do not overcook the amlas as they will lose their shape.
Have a go at other delectable pickles like the Quick Carrot and Capsicum Pickle and Raw Papaya Pickle.
Enjoy amla pickle recipe | amla achar | Indian gooseberry pickle | with step by step photos below. This pickle is an old traditional favourite of Gujarat and is of enormous popularity amongst all Gujaratis. Gunda is a kind of a berry and since it is available only from March to June, it is bought in bulk quantities to be made into a pickle. Gundas have to be destalked and cleaned well from the insides because their seeds are surrounded by a sticky substance which has to be removed before stuffing. Gundas are stuffed with spiced mixture of pickling spices, grated mangoes and mustard oil. It is very essential that the gundas are completely immersed in pickle oil to preserve them for a long time.
methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu | with 25 amazing images.
methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu is a popular pickle from the land of Gujarat. Learn how to make Gujarati mango pickle.
To make methia keri, combine the raw mango, sea salt and turmeric powder, mix well and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water. Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside. Heat the oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool. Combine all the remaining ingredients in a deep bowl and mix well. Add the dried raw mango cubes to the prepared mixture and mix well. Pour the mustard oil over the raw mango mixture and mix well. Put in an air tight container and keep at room temperature for 2 days and then refrigerate.
Come summer and it’s time to stock up on pickles! So, don’t lose this opportunity to add a jar of tongue-tickling raw mango pickle to your pantry. Made of raw mango and a special, freshly-mixed masala, this is one pickle that will jazz up any meal.
This traditional Gujarati mango pickle is sure to yield you the best pickle ever! However, never be in a hurry when preparing this pickle. Take time to complete each step properly.
This popular methia keri nu athanu can be served as accompaniment to all Indian main course recipes. It also tastes great with khakhras, theplas and parathas.
Tips for methia keri. 1. The raw mango cubes in this recipe are unpeeled. 2. While the salt usually added is table salt and is as per taste, for this recipe we recommend adding the mentioned amount of sea salt only. 3. Ensure to squeeze excess water from keri by squeezing them in between your hands. This is necessary as the presence of moisture makes the pickle mushy and also decreases its shelf life. 4. While spreading the mango cubes on a muslin cloth remember to not overlap them. Keep distance between the keris cubes so they dry well. 5. The best way to dry the raw mango cubes quickly is to place the keri cubes on a muslin cloth in sunlight. 6. Most pickles are made with mustard oil and so this recipe also makes use of it. But if you do not like the taste of mustard oil, you can replace it with any other oil. 7. The mustard oil has to be heated till it smokes on a high flame and then cooled down completely to get the perfect flavour of the pickle. 8. Chilli powder can be adjusted as per your spice level. 9. Once the pickle is made, keep it at room temperature in a cool, dry place for 2 days and store in the refrigerator. This is for the keri to soak the flavours of the oil and masala well. 10. When you store the pickle in an air-tight container, some oil should float on top. This helps in preventing the pickle from spoilage. If you feel that there isn’t enough oil on top, heat some more and oil, cool it and add in the jar. 11. Always use a spoon to remove the pickle while serving. The warmth of the hands may be the cause of spoilage.
Enjoy methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu | with step by step photos. Raw papaya, quite contrary to the ripe ones, is quite crisp and has a unique taste, which lends itself well to salads, subzis and pickles.
Here, we have made a Sweet and Sour Raw Papaya Pickle by perking up the chopped and cooked raw papayas with a multitude of ingredients, including spices, tamarind and jaggery.
This chatpata pickle is sweet, sour and spicy, perfect to have with any paratha, or with a bowl of hot rice and dal. This will stay good in the refrigerator for up to a month. So, you can keep some handy and relish with any meal.
You can also try other pickles like the Quick Carrot and Capsicum Pickle or Spicy Lemon Pickle . aam ka achar recipe | Punjabi aam ka achar | mango pickle | with 27 amazing images.
aam ka achar recipe | Punjabi aam ka achar | mango pickle is one of the favourites of all pickle lovers! Learn how to make Punjabi aam ka achar.
To make aam ka achar, combine the mangoes, turmeric powder and 2 tbsp of salt and toss well. Place the mangoes on a sieve, cover with a muslin cloth and place under the sun for 4 to 6 hours. Combine the rest of the ingredients in a bowl and mix well. Add the mangoes and toss well. Bottle the pickle in a sterilized glass jar. Place the pickle under the sun for 4 to 5 days. This aam ka achaar can be stored for upto 1 year.
During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi aam ka achar recipe for making mango pickle is most popular in the region.
This is a very simple recipe to follow. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its equally famous Gujarati counter part. Sun-dried mangoes used in this pickle impart a salty chewy character and also improve the shelf life of the pickle.
We recommend the use of mustard oil to make this aam ka achar as it is best suited for making achar. However, you can use any other oil if you wish to.
Tips for aam ka achar. 1. Just keep in mind the basics of pickle making a clean sterilized jar and see that there is no moisture in the jar before adding the pickle. 2. Ensure that mustard oil forms a covering layer over the ingredients in the jar. This acts as a preservative and prevents spoilage. 3. We recommend you use a measured quantity of salt for this recipe to get the perfect taste. Also salt acts as a preservative too. 4. During storage, once in a while, take a spoon and mix the pickle in the jar. This is to ensure that the entire pickle is well soaked in oil. 5. Remember never to touch the pickle with your hand. The warmth of your hand may be a reason for spoilage. So use a spoon for serving.
Enjoy aam ka achar recipe | Punjabi aam ka achar | mango pickle | with step by step photos. tendli ka achar recipe | tendli pickle | instant tindora achar | kundru achar | | ivy gourd pickle |with 18 amazing images.
tendli ka achar recipe | tendli pickle | instant tindora achar | kundru achar is a tad healthier pick than many other oil laden pickles. Learn how to make tendli pickle.
To make tendli ka achar, wash the tendlis and wipe them dry using a dry kitchen towel. Trim the ends and cut each tendli into small pieces. Add salt and mix well. Cover with a lid and keep aside for 4 hours. You can keep it in the sun also. Drain the water from the tendli and discard it. Combine the marinated tendli with chilli powder, split mustard seeds, split fenugreek seeds, salt and oil and toss well. Serve or bottle in a sterilized glass jar and store refrigerated for upto 15 days.
Pickles in India are a world by themselves. In a land of warm climate and little refrigeration, almost everything gets pickled in order to prolong its life - hard berries, onions, raw mangoes, green chillies, carrots, cauliflower, turnips, limes and what you have on hand. We have pickled some tendli to make instant tindora achar, but you can choose any vegetable you like.
Like many other pickles, the kundru achar also gets its flavours from a combination of rai na kuria and methi kuria along with oil and chilli powder.
While not much marination is needed for this pickle, with time the tendli tends to absorb the flavours of spices and become more flavourful.
Ceramic or glass jars are best suited for tendli pickle as they do not get stained easily and prevent any chemical reaction too. All health conscious can enjoy this pickle in very small quantities. Remember to include it in your diet only occasionally as it does have appreciable amounts of salt.
Tips for tendli ka achar. 1. Bottle in a sterilized glass jar and store for upto 15 days. 2. Always use a clean spoon each time you use the achar. This will preserve your achar. 3. Marinating the tendli in salt is crucial.
Enjoy tendli ka achar recipe | tendli pickle | instant tindora achar | kundru achar | with step by step photos.
spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | with 33 amazing images.
spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle is a traditional and very common one, but never fails to impress. Learn how to make aam ka achar.
To make spicy mango pickle, first make the Indian pickle masala. For that combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well. Add the chilli powder and mix well. Store the Indian pickle masala refrigerated for 1 month in an air-tight container and use as required.
Then to make aam ka achar, combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water. Heat the mustard oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm. Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely. Once it is cooled completely, combine the drained raw mango, Indian pickle masala and mustard oil mixture in a deep bowl and mix well. Add the remaining 2 tsp of salt and mix well. Store the spicy mango pickle refrigerated in an air-tight container and use as required.
This Punjabi mango pickle with mustard oil is a very simple recipe, which pairs very well with most parathas and vegetables. Ready in minutes, this Indian raw mango pickle features a distinctive pickle masala which has a selection of spices like split fenugreek seeds and split mustard seeds with mustard oil. With the addition of chilli powder and lemon juice to this mixture, it turns into a spice mix perfect to tickle your taste buds.
We have used Rajapuri mangoes which are a large variety of raw mangoes and extensively used for mango pickles. But if they are not available, you can use any variety of raw mangoes to make this aam ka achar. What's more interesting about this pickle is it is instant. No hassle of keeping in the sun. Try it out!
Tips for spicy mango pickle. 1. Serve Indian raw mango pickle with roti. See how to make roti. 2. You can make it spicier if you like, by adding some more chilli powder.
Enjoy spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | with step by step photos. lachha onion recipe | laccha pyaaz | masala pickled onions | lachha onion salad | with 21 amazing images.
Laccha Onions or lachha pyaaz is one such classic Indian accompaniment, of onion rings perked up with common but perpetually exciting masalas like chaat masala. Learn how to make lachha onion recipe | laccha pyaaz | masala pickled onions | lachha onion salad |
This amazingly tasty masala pickled onions accompaniment is also very healthy. The sulphur compounds in onions help reduce blood cholesterol levels and also prevent clots in the arteries. The humble onion is therefore very heart-friendly.
lachha onion also has allium, which increases the body’s power to fight cancer cells. They carry anti-inflammatory properties too. Lemon juice does its part, not just in boosting the flavour but also by adding the necessary vitamin C to this dish.
Tips to make lachha onions: 1. Laccha Onion must be served immediately after preparation as it will release water after a while. 2. If you have to serve it later you can just cut the onions before and keep in the fridge. 3. Make sure you toss in the masalas just before serving. 4. Immersing the onion rings in ice cold water makes them crisp.
Enjoy lachha onion recipe | laccha pyaaz | masala pickled onions | lachha onion salad | with detailed step by step images During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its Gujarati counterpart methia keri. Sun-dried mangoes used in this pickle impart a salty chewy taste and also improve the shelf life of the pickle. Alternatively, use mangoes in brine, just drain the mangoes out of the brine solution and mix them with pickling spices. This is a very simple recipe to follow. Just keep in mind the basics of pickle making - use a clean sterilised jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar.
hari mirch fry recipe | Indian mirchi fry | instant green chilli fry | masala hari mirchi | with 11 amazing images.
hari mirch fry recipe | Indian mirchi fry | instant green chilli fry | masala hari mirchi is a yummy, spicy accompaniment is sure to jazz up any meal with its spiky flavour and tantalising aroma! Learn how to make Indian mirchi fry.
To make hari mirch fry, remove the stem and slit the green chillies lengthwise using a sharp knife. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 2 minutes. Add the coriander-cumin seeds powder, chilli powder, lemon juice and salt, mix well and cook on a medium flame for 30 seconds. Serve hot.
Light green chillies are sautéed in oil and perked up with everyday ingredients like dhania-jeera powder and chilli powder is instant green chilli fry. A dash of lime juice helps to boost all the other flavours, making the masala hari mirchi an unbeatable tongue-tickler!
These instant green chilli fry are often served as a bite on with snacks like Vada Pav, Kaanda Bhajji Pav , Ganthias, Moong Dal Pakoda etc. and are also a part of the Gujarati thali; which is a set meal of farsans, main courses and desserts.
Tips for hari mirch fry. 1. Use the light green chillies as they are less spicy. But if you want it spicier, you can use medium spicy green chillies. 2. Use a broad pan for this recipe as sauteeing is easier and uniform. 3. Do not over sautee after adding lemon juice at step 3, else the lemon juice might lend a bitter flavour.
Enjoy hari mirch fry recipe | Indian mirchi fry | instant green chilli fry | masala hari mirchi | with step by step photos. bhavnagri mirchi recipe | fresh bhavnagri chillies pickle Indian style | Gujarati bhavnagri chilli pickle | healthy bhavnagri mirchi ka achar | with 9 amazing images.
bhavnagri mirchi recipe is a classic instant pickle which is not very spicy and easy to make. Learn how to make fresh bhavnagri chillies pickle Indian style.
To make bhavnagri mirchi, heat the oil in a non-stick pan, add asafoetida, bhavnagri chillies, turmeric powder, black salt and salt and mix well. Cook on a slow flame for 1-2 minutes, while stirring once in between. Add coriander seeds powder and mix well and cook on a slow flame for another minute. Serve hot.
This Gujarati bhavnagri chilli pickle made with easily available ingredients takes only 5 minutes to make. You are sure to enjoy its crisp texture minus too much spice. They are typically served as a part of a Gujarati meal with puris, Kadhi, rasawala bateta nu shaak and rice. You can also serve it with plain paratha or masala paratha.
All the spices like asafoetida, turmeric powder, black salt and coriander seeds powder together enhance the taste and flavour of this fresh bhavnagri chillies pickle Indian style. A variation to this pickle is stuff the bhavnagri chillies with a mixture of amchur powder, black pepper powder salt and deep fry them.
This healthy Bhavnagri mirchi ka achar is a healthier than most other pickles as it makes use of very little oil and salt. You can opt for this achar and be assured of controlled calorie and fat intake. Rich in vitamin C , bhavnagri chillies protect and maintain the lining of the heart. Low on the glycemic index (40) colourful capsicum are immune boosters. With 9 calories per tbsp per ¼ cup, this pickle can be a part of your healthy menu.
Tips for bhavnagri mirchi. 1. While buying fresh bhavnagri chillies look for crisp unwrinkled mirchi. Make sure they are bright green coloured and unbroken. 2. Use a broad non-stick pan so cooking is uniform and quick. 3. Remember to cook on a slow flame, so the chillies do not burn.
Enjoy bhavnagri mirchi recipe | fresh bhavnagri chillies pickle Indian style | Gujarati bhavnagri chilli pickle | healthy bhavnagri mirchi ka achar | with step by step photos. Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with 35 amazing images.
Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | is a patent pickle which features in Marwari thali. Learn how to make aam aur kabuli chana ka achar.
To make Marwari aam aur kabuli chane ka achar, combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslin cloth and keep aside. Keep the grated mango aside separately. Soak the Kabuli chana and fenugreek seeds in the mango water overnight. Refrigerate the grated mango. Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture with the grated mango. Mix well. Heat the mustard oil. Cool it and add to the prepared mixture. Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 3 to 4 days. Store it a cool dry place for upto 1 year.
The summers in India are quite unbearable, but they have a saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. As pickles are an essential feature of the Indian menu, new and more innovative varieties come up from time to time. Indian chana chole achar is one such example.
This aam aur kabuli chana ka achar is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. The chick peas in this recipe takes on a sour salty flavour as they are soaked in raw mango water.
The use of Indian spices gets exceptionally highlighted in this tempting pickle. Like all oil based pickles, this Marwari mango pickle has a shelf life of upto one year, but surely it will be eaten up much before that.
Tips for Marwari aam aur kabuli chane ka achar. 1. Mustard oil can be replaced with any oil of your choice. 2. Remember to heat the oil very well. This helps to increase the shelf life of the pickle. 3. But you need to cool the oil before adding. 4. Remember to marinate the pickle for 6 to 7 days to enjoy its true flavours. 5. This pickle has to be stored refrigerated in a glass bottle.
Enjoy Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with step by step photos.
madras onion pickle recipe | tasty Indian onion pickle | shallots pickle | pyaz ka achar | with 11 amazing images.
madras onion pickle recipe | tasty Indian onion pickle | shallots pickle | pyaz ka achar | is a unique pickle made with shallots (madras onions) and use a red marinade which lends its red colour to the pickle. Learn how to make shallots pickle.
To make madras onion pickle, in a bowl, combine the onions, salt, turmeric powder and lemon juice and mix well. Allow it to marinate for at least 3 to 4 hours. Drain out the excess liquid extracted by the marinated onions. Add the red marinade, chilli powder and mustard oil and mix well. Store in a sterilised glass jar, refrigerated for upto 2 weeks. Madras onions or shallots are used extensively in recipes throughout South India. You can use sliced onions, if you wish. You could serve this pickle with rice, spicy vegetable, curries or parathas. This pickle tastes best as soon as its prepared, but you can store it refrigerated for upto 2 weeks.
Madras onions or shallots are used extensively in recipes throughout South India. They also form a part of their famous daily fare – sambar. Here we have used them to make a spicy pyaz ka achar which is sure to awaken your senses.
Peeled shallots marinated in salt, turmeric powder and lemon juice itself compliment each other in terms of flavour. Further the use of red marinade with split fenugreek seeds, split mustard seeds, lemon juice and mustard oil completes this shallots pickle resulting in a satisfying experience for all the pickle lovers.
This tasty Indian onion pickle tastes best as soon as it's prepared, but you can store it refrigerated for upto 2 weeks. You can serve it with rice, spicy vegetable, curries or parathas.
Tips for madras onion pickle. 1. You can use sliced onions, if you wish to. 2. This pickle is best stored in a glass container and not steel canister. 3. Again after the pickle is ready, store in a cool place and always use a spoon to serve it. The warmth of the hand may lead to spoilage.
Enjoy madras onion pickle recipe | tasty Indian onion pickle | shallots pickle | pyaz ka achar | with step by step photos below.