10 Delicious Indian Pickle Recipes

Pickles have always been an integral part of the Indian meal. And what better way to preserves seasonal fruits and vegetables than to pickle them? Here’s an interesting list of recipes from across the country. Pick your favourite and try now!

1)   Kamal Kakdi Ka Achaar or Lotus Stem Pickle

A crunchy vegetable that is high on nutrition, lotus stem dishes are generally a part of the north Indian cuisine. It’s a rich source of fibre, is low on calories and considered good for health. It has a subtle taste of its own and acquires the flavours of spices that it is cooked in.

Ingredients:
500 gms lotus stem
1 tsp turmeric powder
1 tsp coriander seeds
½ tsp asafoetida powder
1 tsp carom seeds
1 tsp fennel
½ to 1 tsp black pepper powder
1 cup oil, mustard oil preferably
Salt to taste

Method:
Peel, wash and cut the lotus stems into small slices.
In a deep vessel, pour water. Once it starts to boil, add in lotus stem slices and cook till they are just tender. Strain the water and pat these slices completely dry. Set aside.
Grind together coriander seeds, carom seeds and fennel to a coarse powder. You can also crush it in a mortar-pestle.
Heat mustard oil in a pan and add this coarsely ground masala along with asafoetida. Add in slices of lotus stem, season with salt and turmeric powder. Give it a nice stir so that everything is mixed well.
After this mixture cools down completely, store it in an air-tight glass container. This will be ready to eat in 4-6 days.

2) Karonde Ka Achaar

This small fruit with enchanting colours of pink, red and white has properties that are good for the digestive system and apparently helps the liver stay fit too. Because of its tangy flavour, the pickle is absolutely delectable.

Ingredients:
200 gms karonda
50 gms green chillies, cut into pieces and slit
½ tsp turmeric powder
1 tsp red chilli powder
½ tsp onion seeds/kalonji
1 tbsp fennel
2 tbsp mustard seeds
½ cup mustard oil
3-4 tbsp salt

Method:
Wash karonda and pat them dry, completely. Slice these into half, lengthwise.
Grind the mustard seeds into a coarse powder and keep aside.
Heat mustard oil in a pan till fumes appear, switch off the gas and cool it down completely.
In a bowl, take karonda, chillies, add all the remaining ingredients and toss them with the cooled down oil.
Transfer to a glass jar and let it sit in sunlight for about a week.

3) Lasode Ka Achaar or Glueberry Pickle

A slightly sticky fruit, lasoda has a thick skin which makes it a crunchy fruit to bite into. Its claim to fame is the pickle which is a north Indian speciality.

Ingredients:
500 gms lasode
½ to 1 cup mustard oil, to be used according to quantity
½ tsp turmeric powder
1 tsp red chilli powder
½ tsp fenugreek seeds
2 tsp fennel
3 tsp mustard seeds, ground into a coarse powder
2 pinches asafoetida
2 tsp salt

Method:
Wash lasode well and pat them completely dry.
In a deep vessel, take enough water and bring it to a boil. Add these fruits and cook on a low-flame, covered for about 6 minutes. Strain them through a colander and let them dry. Once cold, cut each fruit into half and remove the seed. Keep aside.
Roast fenugreek seeds and fennel without oil, lightly. Once done, grind into a coarse powder.
Heat oil in a pan, add lasode, the ground powder, turmeric powder, red chilli powder, crushed mustard seeds and asafoetida and mix everything well.
Store in an airtight glass jar and it should be ready in about 7-8 days.

4) Gobhi Gajar Ka Achaar or Cauliflower Carrot Pickle

A delicious achaar with tangy flavours, this goes very well with parathas and just any meal. While cauliflower is a good source of fibre, keeps the heart in good health and helps fight cancer; carrots are rich in Vitamin A and have Vitamin K stored inside them too.

Ingredients:
500 gms cauliflower florets
500 gms red carrot chunks
300 gms jaggery powder or grated jaggery
½ cup white vinegar
2 tbsp finely chopped ginger
1.5 tbsp finely chopped garlic cloves
250 ml mustard oil
5-6 tsp red chilli powder
3-4 tsp garam masala powder
7-8 tsp salt

Method:
In a vessel, bring enough water to boil and then drop cauliflower and carrots in it. Let these boil for 3-4 minutes. Once done, drain the water and dry these completely.
Grind ginger and garlic together, without using any water. Keep it aside.
In a deep pan, add vinegar and jaggery together, stir continuously till the jaggery melts. Keep this aside and let it cool down completely.
In another pan, heat mustard oil, add the crushed paste of ginger and garlic. Saute till the raw aroma goes away.
Once done, add in the vegetables, red chilli powder, garam masala powder and salt. Give it a stir to mix the masalas well.
Now add the vinegar-jaggery syrup and coat the vegetables well.
Let this mixture cool down completely.
Transfer in an airtight glass jar and keep in sunlight for 4-5 days.

5) Khajoor Achaar or Dates Pickle

Dates have been a favourite in Indian households for their sweetness and their use in desserts, chutneys and pickles. These are rich in iron, a good source of fibre and contain calcium, apart from other nutrients.

Ingredients:
200 gms seedless dates
¼ cup powdered sugar
½ tsp ginger powder
2 tbsp lemon juice
½ to 1 tsp black pepper powder
1 tsp cumin seeds
½ inch cinnamon
3-4 cloves
1 tbsp dried pomegranate seeds

Method:
Wash the dates, wipe them completely dry and slice them lengthwise.
Lightly roast cumin seeds, cinnamon, cloves and dried pomegranate seeds.
In a chutney jar of a mixer, grind these to a coarse powder.
In a bowl, mix this powder along with sugar, ginger powder, lemon juice and pepper.
Add the dates and mix everything well.
Transfer to an airtight glass jar and let it rest for 2 days.

6) Jhinge Ka Achaar or Prawns Pickle

Prawns are a rich source of proteins and are light on the stomach, making them an excellent option to be included in the diet.

Ingredients:
500 gms prawns
½ tsp turmeric powder
1-2 tsp red chilli powder
½ tsp mustard seeds
5-6 green chillies, finely chopped
1-2 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
A handful of curry leaves
¼ cup or less, vinegar

Method:
Marinate the prawns in salt, turmeric powder and red chilli powder for 20-30 minutes. Once done, fry the prawns in oil and keep aside.
In another pan, heat oil, add mustard seeds and let them splutter. Then add finely chopped chillies, garlic, ginger and curry leaves. Saute for a while and add salt, turmeric powder and red chilli powder. Saute this well so that the masalas blend well.
Now add fried prawns and vinegar, give it a stir.
Let this mixture cook completely, check for seasoning and adjust accordingly.
Once this mixture cools down completely, transfer to an airtight glass jar and let it sit for 2-3 days.

7) Amba Haldi Achaar or Mango Turmeric Ginger Pickle

Amba haldi or mango ginger is an interesting variety of ginger that always fools us into believing that it’s raw mango. Amba haldi is good for strengthening the immune system, helps improve digestion and is used to fight cold.

Ingredients:
1 cup finely chopped or grated amba haldi
4-5 green chillies, slit lengthwise
Juice of 1 lemon
1 tsp yellow mustard
¼ to ½ tsp turmeric powder
1 tsp mustard seeds
2 pinches of asafoetida
Salt to taste
Oil 3-4 tbsp

Method:
In a bowl, mix together chopped or grated mango turmeric, slit green chillies, lemon juice, yellow mustard and salt. Keep aside.
Heat oil in a pan, add mustard seeds and let them splutter. Switch the gas off, add turmeric powder and asafoetida.
Let this tempering cool down completely and then add it to the mango turmeric mixture. Mix well.
Transfer to an airtight glass jar and let it rest for 2-3 days.

8) Methi Dana Achaar or Fenugreek Seeds Pickle

Fenugreek seeds are high on the nutrition factor with being an important source of fibre and iron. These are also recommended to lower blood sugar levels.

Ingredients:
40 gms fenugreek seeds, washed and completely dried
3-4 tbsp mustard oil
Juice of about 5-6 lemons
½ to 1 tsp red chilli powder, as per taste
¼ tsp turmeric powder
1 tsp crushed fennel seeds or fennel powder
2 pinches of asafoetida
Salt to taste

Method:

Heat oil in a pan and add fenugreek seeds. Saute till they change colour slightly, about 3 minutes or less. Switch off the gas and add red chilli powder, turmeric powder, fennel powder, asafoetida and salt. Give it a stir to mix everything well.
Remove this mixture in a deep bowl and let it cool down completely.
Once done, add in the lemon juice so that the fenugreek seeds are completely soaked in the juice. Mix it well.
Transfer in an airtight glass container and let it sit for 3 days.

9) Fish Achaar

Another coastal favourite, this pickle is a good way to store and relish fish for a longer period of time, full with the flavours of spices. Fish is one of the richest source of proteins and is full of more vitamins and minerals that are essential for the body.

Ingredients:
400 gms fish, the fleshier, the better
½ tsp turmeric powder
1-2 tsp red chilli powder, as desired
1 tsp black pepper powder
5-6 fenugreek seeds
½ to 1 tsp mustard seeds
1 tbsp full of finely chopped ginger
2-3 tbsp full of finely chopped garlic
5-6 green chillies, depending on preference
A handful of curry leaves
¼ cup vinegar
Salt to taste
Til oil for frying

Method:
Marinate the fish chunks with half quantity each of salt, turmeric powder, red chilli powder and black pepper powder. Keep aside for 20-30 minutes.
Heat oil in a pan and fry these fish pieces, keep aside.
In another pan, heat oil, add fenugreek seeds and just when they begin to sizzle, add mustard seeds. Let them splutter.
Now add ginger, garlic, chillies and curry leaves. Saute till the rawness of ginger-garlic goes away. Add remaining half quantity of salt, turmeric powder, red chilli powder and black pepper powder, stir well.
Lower the flame and pour vinegar, mix everything well. Add in fish chunks and coat the fish with this masala, saute for 2 minutes.
Let this cool down completely. Transfer in an airtight glass container and let it rest for 1-2 days.

10) Chicken Achaar

Simple mix of masalas brings out the best of the flavours and what can be more appetizing than being able to store it for a comparatively longer time!

Ingredients:
500 gms chicken chunks
1 tsp turmeric powder
1 tbsp finely chopped ginger
¼ cup lemon juice
A pinch of fenugreek powder
2 tbsp red chilli powder
4 tbsp crushed poppy seeds
10 cloves, crushed
Salt to taste
Mustard oil

Method:
Marinate the chicken chunks with turmeric powder and a little salt, for 15-20 minutes.
Bring a large pot of water to boil. Once the water starts boiling, add the chicken chunks and cook them till they turn tender. Once done, drain the water and keep the chunks aside to cool.
Heat oil in a pan, add ginger and saute till the raw aroma goes away.
Now add the chicken chunks and fry them till they turn golden-brown in colour. Once done switch the heat off and let this mixture cool down completely.
In a bowl, mix together lemon juice, fenugreek powder, red chilli powder, crushed poppy seeds, crushed cloves and salt. Add chicken chunks and mix well, to coat the chicken with this masala.
Transfer to an airtight glass container, and let it rest for 2-3 days.

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