Pickle, is a traditional condiment that has been a staple in Pakistani cuisine for centuries. Made by pickling vegetables, or spices with a variety of flavorful and aromatic spices, achaar adds a tangy, spicy, and sour kick to any meal. the process of making homemade achaar, step-by-step. We’ll share our favorite achaar recipes, tips and tricks for creating the perfect flavor profile, and teach you how to store and preserve your pickles for long-term use.
Ingredients
- Mustard oil 1 kg
- Lemon ½ kg
- Green chillies ½ kg
- Carrots ½ kg
- Button redchillies ½ kg
- Methi dana(fenugreek)1 ½ tbsp.
- Saunf(fennel seeds) 1 ½ tbsp.
- rai dana(black mustard)1 ½ tbsp
- Kalongi(nigella seeds)1 ½ tbsp
- Turmeric powder 1 tbsp
- Redchilli powder 1 ½ tbsp.
- Coriander powder1 ½ tbsp
- Salt 1 ½ tbsp.
- Lemon juice 1 cup
Directions
1In a bowl add Methi dana(fenugreek)1 ½ tbsp,Saunf(fennel seeds) 1 ½ tbsp, rai dana(black mustard)1 ½ tbsp,Kalongi(nigella seeds)1 ½ tbsp,Turmeric powder 1 tbsp,Redchilli powder 1 ½ tbsp, Coriander powder1 ½ tbsp.,Salt 1 ½ tbsp. mix well.divide into two parts grind coarsely half masala.then mix.
2In dry bowl add Lemon ½ kg, Green chillies ½ kg, Carrots ½ kg, Button redchillies ½ kg prepared masala mix well.add Lemon juice 1 cup add this in a dry jar cover and keep in sunlight for 3-4 days.
3
In a pan add mustard oil 1 kg and cook on a low flame for 40 mins. let it cool then add in a jar and mix well. Cover tightly keep in sunlight for 5-6 days.(shake occasionally).
Published: Thursday- Feb 22, 2023
