This page been viewed 39684 times

 Top 10 Recipes to Revive the Magic of Homemade Achar

5/5 stars     

Top 10 Achar Recipes

Achar is a word that is strongly etched in our childhood memoirs! Many of us remember the frenzy our moms and grandmas used to be in, when it was time to restock the pickle jars. As soon as the men and children were sent off to work and school, the women would get out the tarpaulin sheets or muslin cloths to sun-dry the tomatoes, lemons and mangoes, clean the chillies, hand-pound the spices, and busy themselves making achar for the whole family to enjoy. Summer, especially, was considered an ideal time to make pickles in bulk because the Sun cooperated completely, and the dry atmosphere reduced the risk of the pickles getting moldy during the curing period. Some pickles like the Amla Murabba, however, are made in the winters. It depends on when the seasonal ingredients are available.

How Achars used to be stored

Kitchens in those days used to have a small ante room, in which enough pickles were stored to last a whole year. The pickles were usually stored in large earthen jars, often as tall as a small child, with a cloth daintily tied over the lid to prevent dust or insects from getting in. The jars were breathable and kept the achar fresh for a long period, often a year or more! Many of you might have followed your mom into that room, on her expeditions to stir up the pickles or restock the smaller serving jars, because the room had a mystique about it, with the large jars and the enticing aroma of spices.

Times have changed, and we often buy pickles from the supermarket, but still the charm of homemade achar has not changed. Ever so often, we find ourselves drooling at the mere thought of homemade Lehsun ka Achar or Tamatar ki Launji! Achar making is a pleasure even today – in fact, it can be a great stress-buster amidst our busy schedule because it takes us on a jolly trip down the spice route.

Instant Pickles

There are pickles to match every need. When you are in a rush, instant pickles like the Carrot Pickle or the Bhindi Til ka Achar come in handy. These are easy to prepare, but make tongue-tickling accompaniments for Chapati and Paratha. As is expected, instant pickles must also be consumed instantly. You can, however, store them in the refrigerator for 2-4 days. However, when you have the luxury of time, you must try making traditional fare like the Punjabi Aam ka Achar, which requires sun-drying and curing. Since the moisture is removed from the fresh ingredients, sun-dried pickles tend to last for a long time, so you can opt to make larger batches of these.

Some spicy parathas taste best with sweet pickles! Sugary achars like the Sweet Lemon Pickle, Amla Murabba or Grated Amla Murabba work best for this. You will be surprised to see that many of these sweet pickles have no oil in them, but still they stay fresh for a long time, often up to a year, even without refrigeration! The sugar syrup acts as the preservative.

There are other pickles that fall somewhere between the just-mix instant ones and the long-process ones, like the Methi ki Launji and Tamatar ki Launji. These require a bit of cooking, but can be had immediately on preparation. You can look at it this way – here, cooking does the job of curing – helping to soften the ingredients and enabling the flavours to fuse. Even in this case, some recipes like the Methi ki Launji turn out to be quite simple, thanks to modern cooking equipment like the pressure cooker!

Oh well, as we said, times have changed. Long processes might have become short. Large earthen jars might have become small glass containers. Store rooms might have become shelves. Still, the charm of traditional homemade pickles remains evergreen, and lucky are those who have an opportunity to learn, enjoy and pass on this age old art of pickling. Achar, after all, is an indispensable accompaniment to any meal, be it a full three course fare, or a comforting meal of Moong Dal Khichdi and Curds! Parathas and Rotis, of course, would never be themselves without a couple of pickles to match! Sweet or spicy, quick or cured, sun-dried or salt-soaked, take your pick and make your own – because that’s the best way to enjoy achar.

Top 10 Achar Recipes

It is one of the easiest and most economical pickles to make. Use carrots, which are fresh, firm and without blemish. Wash them thoroughly and wipe them with a clean cloth before use. Traces of water will make the pickle rancid. With a beautiful bright red colour, this pickle goes very well will rotis or parathas . It is best eaten the day it is made. But it must be kept in the refrigerator to make it last for 4 days.
Here is a peppy garlic pickle that is sure to shake awake your taste buds! In this Lehsun ka Achaar, the garlic cloves are flavoured with chilli powder and a special masala, made of four aromatic seeds and asafoetida. This masala must be ground coarsely, in order to get the correct mouth-feel. Lemon juice adds a tangy dimension to this pickle, while jaggery imparts a mild sweetness, which helps to highlight the spicy notes of the special masala. Allow this pickle to cure for a week before serving. Serve this achaar as an accompaniment to pep up the main course or simply enjoy with your favourite rotis / puris / parathas .
A brilliant pickle that causes a burst of sweet and tangy flavours on your palate, the Nimboo ka Achaar is an all-time favourite, with fans spanning across generations! The preparation of this No Oil Lemon Pickle needs a bit of tact, but is not difficult if you follow these instructions properly. It is important to toss the lemons every day during the seven-day maturing period to avoid fungal growth. During this period, you must also take care to store the Sweet Lemon Pickle in a cool place away from heat, but not in the fridge. Later, when cooking the lemon-salt mixture with sugar, it is very important to follow the exact method paying special attention to the flame level and cooking time. A timer will be handy! Once done, this pickle stays good for almost an year when stored in dry airtight containers. The colour of the pickle might change over time, but not to worry, the pickle will taste as fabulous as ever. Ideal to serve with Indian breads like Parathas , Rotis , Puris , Naan and Kulchas .
Roll a spoonful of the Methi ki Launji in your mouth, and you can recognise all the major taste categories in it – bitter, sweet and spicy! You are sure to enjoy the delicate balance of flavours in this traditional preparation of soaked methi seeds, perked up with spices and powders, and balanced with sweet ingredients like jaggery and raisins. While soaked fenugreek seeds are used in this recipe, you can even opt to use sprouted ones, which makes the launji less bitter. You can savour the Methi ki Launji with rotis, khakhras or even rice, although the Rajasthanis typically relish it with hot puris or parathas.
Everyday ingredients, minimal time, and least effort is all it takes to make this mouth-watering accompaniment! A simple tempering of seeds and a sprinkling of common spice powders moves the humble tomato from an ‘extra’ ingredient status into the limelight. Perhaps it is the right combination of ingredients with the appropriate quick cooking techniques, which retains – and even enhances – the tangy flavour of tomatoes so beautifully. Enjoy the Tamatar ki Launji hot and fresh, with your favourite roti.
An invaluable winter preserve. Amlas (Indian gooseberries) are a major ingredient in several herbal tonics as they are reputed to be good for the liver, eyes and stomach. Amlas are the richest known source of vitamin C. Amlas are abundantly available during the winter months. I actually buy a large quantity of this fruit each year to make murabbas. Whole amlas simmered in a cardamom and saffron flavoured syrup is one of my personal favourites. There are several traditional recipes for making this murabba. Some soak the amlas in alum (phitkari) overnight whilst others sun-dry amlas. I find it easiest to cook the amlas in boiling water to get rid of all its bitter juices. The entire process takes about 2 to 3 days. First the amlas are simmered in a thin sugar syrup and left aside for 2 days during which the amlas slowly and gradually soak in the syrup. On the third day, the syrup is boiled again along with the flavouring to a thick honey like consistency and the amlas are added. The thick syrup helps in the preservation of the murabba and also complements the sharp and acidic amla taste. When preserved for a long period of time, the syrup of the murabba turns to a dark brown to an almost black colour and takes in all the goodness of the amlas. I am sure you will enjoy this recipe as much I have enjoyed making it for you.
This is one of the rarer pickles, not seen often. Crisp ladies fingers coated with sesame seeds along with pickling spices and mustard oil. Lemon juice added to the bhindi removes its stickiness and leaves it tart and crisp. Serve it as soon as it is prepared to enjoy the clean and fresh flavours of this pickle.
Come summer, it’s time to stock up on pickles! So, don’t lose this opportunity to add a jar of tongue-tickling Methia Keri to your larder. Made of raw mango and a special, freshly-mixed masala, this is one pickle that will jazz up any meal. However, never be in a hurry when preparing this pickle. Take time to complete each step properly. Ensure that the keri is dried properly in the sunlight or under the fan, or else it will become soft too soon after the pickle is prepared, and its shelf life will also reduce. Likewise, make sure you keep the pickle in an airtight container at room temperature for two days, to allow the keri to soak in the oil and masalas, before you store it in the refrigerator. This traditional method is sure to yield you the best pickle ever! This popular Gujarati pickle can be served as accompaniment to all Indian main course recipes. It also tastes great with khakhras , theplas and parathas .
Lemon pickle is one of the best pickles ever produced. Its hotness and sharpness complements most Indian recipes. This simple recipe is devised for all those who love lemon pickles, but do not have the patience to wait till the pickle matures in the sun. It is quick, completely oil-free and absolutely traditional in taste. Pressure cooked lemons combined with salt, chilli and asafoetida make this Spicy Lemon Pickle. Pressure cook the lemons till they are soft and the skin gives way under the pressure of your thumb. Store it refrigerated for upto one week.
Chillies come together with a unique blend of spices, giving rise to a tongue-tickling accompaniment for any meal. Whether dhoklas or khichdi, just serve a little of this Green Chilli Pickle alongside the dish to give it a fiery touch. A special blend of spices like soonth and carom seeds compensates for the reduction in salt, giving the same finger-licking effect as a salt-loaded one. This yummy accompaniment can also be enjoyed by hypertensive people, in limited quantities and only occasionally. A low-salt, low-sodium menu can also include other dishes like the Mili Jhuli Subzi and the Mooli Moong Dal .


Top 10 Recipes to Revive the Magic of Homemade Achar
 on 18 Feb 17 10:28 AM

Behaad khubsoort lekha hai alaag alaag aachaar ke bare me. Sabhi aachaar mere manpasandida hai... Kas thur PE nimbu aur aam ka... Dynawaad Tarlaji.
Tarla Dalal
18 Feb 17 11:08 AM
   Hi Raveena , we are delighted you loved the Achar article. Please keep posting your thoughts and feedback and review the articles you have loved. Happy Cooking.
Top 10 Recipes to Revive the Magic of Homemade Achar
 on 24 Dec 16 02:01 PM