Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min
 

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

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