Aam ka Khatta Meetha Achar (Sweet Sour Mango Pickle)

aam ka khatta meetha achar

Aam ka khatta meetha achar is an instant achar. You don't have to wait for days for it to be ready. Since this is mango season, why not make the most of it. Earlier I blogged about aam panna which is also made from raw mangoes. This sweet sour achar tastes absolutely delicious. The basic recipe of this achar was shared by my mausi (aunt), Mrs. Lata Mittal, in which I filled in the details.
Recipe of aam ka khatta meetha achar
1 kg kairi (raw mango/kaccha aam)
2 tsp salt
2 cups sugar
2 tsp red chilli powder
1 tsp garam masala powder
2 tsp saunf (fennel) powder

raw mango pieces marinating in salt

How to make aam ka khatta meetha achar/sweet sour mango pickle
1. Wash kairi thoroughly. Wipe with a clean cloth. Leave to dry completely.
2. With dry hands and dry potato peeler, peel all the raw mangoes.
3. Cut into small pieces and discard the seeds.
4. Mix 2 tsp salt into kairi pieces and set aside for 1 1/2 hrs, covered. You will find they have released water.
5. Put a kadhai on heat and add raw mango pieces along with the water they have released and sugar (Remember not to add any additional water). Turn the heat to medium-low.
6. Let it cook for a while stirring in between. When raw mango and sugar have released sufficient water, turn the heat to medium.
7. Let it cook till chashni (syrup) reaches 2 thread consistency. To test this, drop a few drops of chashni in a cup of water. If it settles down your chashni is ready.
8. Add red chilli, garam masala and saunf powders and mix. Let it cook on a low heat for 3-4 minutes.
9. Turn off the heat and let the achar cool down. Your aam ka khatta meetha achar is ready. Fill it in glass or plastic jar or bottle.
Note: 1. Your jar or bottle in which you fill the achar should be clean and completely dry and free of impurities.
2. There is no need to refrigerate this achar. It stays fresh for long.

kairi (raw mango)

Nimboo ka Achar (Lemon Pickle)

lemon pickle

Nimboo ka achar or lemon pickle is a healthy as well as tasty pickle as no oil or chemical preservative is used in this recipe. If you follow the recipe well, your pickle will last for a long time. I have taken about 300 gms of lemons in this recipe but you can take 1/2 kg to 1 kg lemons if you have more consumption. Adjust ingredients accordingly.

Recipe of nimboo ka achar/lemon pickle

7-8 medium sized nimboo (lemon)

1 tsp salt

1 tsp black salt (kala namak)

2 tsp garam masala

How to prepare nimboo ka achar/lemon pickle

1. Wash lemons thoroughly under running water. Wipe with a clean cloth.

2. Keep them aside so that they dry completely. There should not be any moisture left on them.

3. Cut lemons into 6-8 pieces.

4. Mix both salts and garam masala in them.

5. Take a clean, dry jar or a bottle and fill lemons in it. Close the lid of the bottle.

6. Keep aside for about 2 months. That much time it takes for lemon peel to soften.

7. After about 2 months, your lemon pickle is ready to be eaten.

Note: 1. there should not be any impurity or moisture in the jar or bottle you are using to fill the lemons.

2. Take yellow lemons with thin peel so that it takes less time for pickle to be ready. Avoid green, unripe ones.

nimboo ka achar

Karonde ki Sabzi

karonde ki sabzi

Karonda is a tangy berry and karonde ki sabzi is hot and tangy due to green chillies. Karaunde is cooked as a sabji and served as a pickle along with meals. karonde are a rich source of Iron and Vitamin C and this sabzi stay fresh for a long time when refrigerated.
Recipe of karonde/karaunde ki sabzi
250 gms karonde (karaunde)
4-5 green chillies- chopped
Salt to taste
2 tbsp mustard oil
1 tsp mustard seeds
1. Wash and halve karonde. Deseed them.
2. Heat mustard oil to smoking point. Add mustard seeds.
3. When they pop, add karonde and green chillies.
4. Add salt and mix. Cook covered, on a low heat till karonde become limp. Take out in a serving bowl and serve karonde as a pickle.

karonde ki sabji

Sirka wala Pyaz (Vinegar Onions)

sirka wala pyaz

Sirka wala pyaz is also known as vinegar onions or pickled onions. This is a very easy recipe and correct way to prepare sirka onions.

Recipe of sirka wala pyaz/ vinegar onions

10-12 small onions (pyaz)

1/2 cup white vinegar (safed sirka)

1/2 cup water

1 tsp salt

1 tsp sugar

1. Peel and wash pyaz. Pat dry on a kitchen towel.

2. Keep pyaz in a bowl and rub salt on them.

3. In a pan boil sirka, water and sugar. Turn off the heat

4. Pour sirka water over onions.

5. When sirka cools down, fill onions along with vinegar in a bottle and keep it in fridge. Sirka pyaz is fit for consumption after 1 day.

Gajar Ka Achar (Carrot Pickle)

gajar ka achar

Gajar is something I enjoy immensely be it in sabzi, halwa, salad or pickle form. My mom always prepares gajar ka achar for me whenever she gets a chance. In fact this is her recipe which I like a lot.

Recipe of gajar ka achar

1/2 kilogram gajar (carrot)

1/2 tsp turmeric powder

1/2 tsp red chilli powder

2 tsp saunf (fennel) powder

1 tsp salt

2 tsp rai (small mustard seeds) - grounded

4 tbsp mustard oil

1. Peel and wash gajar. Let all the water drain and leave them for drying naturally in air.

2. Cut them in 1 1/2 inch pieces and then divide these pieces lengthwise.

3. Mix salt, red chilli powder, fennel powder and ground rai. Mix these spices with carrot pieces.

4. Fill them in an airtight glass jar 

5. Pour oil over gajar and mix well. keep aside for few days.

In summers, it takes about 2-3 days and in winters, it takes about 4-5 days for gajar ka achar to be ok to consume.

Healthy Bytes- Carrot is a treasure of nutrients. It is high in dietary fiber, vitamins A, C, K. Gajar contain maximum amount of carotene which body converts to vitamin A and hence it is very good for your eyesight.

Hari Mirch ka Bharwa Achar (Stuffed Green Chilli Pickle)

hari mirch ka bharwa achar

People who like hot food love this stuffed green chilli pickle.  Hari mirch ka achar can also be prepared without stuffing the hari mirch but here I have given the recipe of bharwa achar. If you like your food hot and spicy, you will definitely like this pickle.

Recipe of hari mirch ka bharwa achar

15-16 slightly thick hari mirch (green chillies)

2 tsp salt

1 tsp turmeric powder

3 tsp grinded rai (ground small mustard seeds)

4 tsp saunf (fennel) powder

2 tsp mustard oil

1. Wash hari mirch and wipe. Slit mirch and leave to dry in shade for 1 hour.

2. Mix all the spices and salt together. Mix 1 tsp oil to the masalas.

3. Stuff the masala in the hari mirch.

4. Heat the remaining oil to smoking point, in a pan, that is, till vapors start coming out of it. Let the mustard oil cool down completely before pouring over bharwa hari mirch or stuffed green chillies.

5. Fill the hari mirch along with oil in an airtight jar or bottle. In summers, it takes 3-4 days and in winters, it takes around 5-6 days for the hari mirch ka bharwa achar to be fit for consumption.

Hari Mirch ka Achar (Green Chilli Pickle)

hari mirch ka achar

Hari mirch ka achar is quite popular with my hubby and in-laws especially my FIL. So I make it often. Hari mirch achar is liked by people who like their food hot and spicy. It's very simple to make and can jazz up a bland meal.

Recipe of hari mirch ka achar/ green chilli pickle

200 gms hari mirch (green chillies)

1 tsp turmeric powder

3 tsp saunf (fennel) powder

1 tsp salt

2 tsp rai (small mustard seeds) - grinded

4 tbsp mustard oil

1. Wash and wipe hari mirch. Leave to dry in sun till completely dry.

2. Remove caps of hari mirch and divide them into 2 lengthwise.

3. Mix salt and masalas with hari mirch. Fill them in an airtight bottle and pour mustard oil over them. Close the lid of the bottle and shake it so that everything gets mixed properly.

4. Keep the bottle aside for 3-4 days. Your hari mirch achar is fit for consumption.

Shalgam ka Achar (Turnip Pickle)

shalgam ka achar

I find shalgam ka achar very tasty and as an accompaniment to my meals. In fact many people spruce up their meals with pickle. I follow my mom's recipe and it works out fine. You can also make gajar shalgam ka achar by adding gajar pieces and adjusting the salt and spice level accordingly.

Recipe of shalgam ka achar

1/2 kg shalgam (turnip)

1 tsp salt

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp rai (small mustard seeds) - grounded

1 tsp saunf (fennel) powder

4 tbsp mustard oil

1. Peel and wash shalgam. Let them dry naturally in air.

2. Cut shalgam into pieces.

3. Mix together salt and all the spices. Mix them with shalgam pieces.

4. Pour mustard oil over shalgam pieces.

5. Store turnip pickle in an airtight bottle and keep aside for few days.

Note- It takes about 2 days in summers and 4-5 days in winters for the shalgam ka achar to be fit to consume.

(Indian Gooseberry) Amla Sabzi

amla sabzi

I learnt this recipe of Amla sabzi from my mom who cooks it often when amla is in season. We have it like a pickle along with our meal of roti sabzi. Amla sabji stays fresh for 2-3 days when refrigerated. This recipe is easy to make and tastes great. Amla or Indian Gooseberry is an excellent source of Vitamin C and also helps in digestion. Amla also gives glow to your hair and body. So, eat amla and keep glowing!

Recipe of amla sabzi

10 medium amla (Indian gooseberry) - sliced and stones removed

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1/4 tsp red chilli powder

1/4 tsp garam masala powder

Salt to taste

2 tsp sugar

1/2 tsp saunf (fennel powder)

1 tbsp mustard oil

amla (avla)

1. Heat mustard oil in a pan or a wok, till it begins to smoke. Add mustard seeds and let them splutter.

2. Add turmeric powder and after 1 second, add amla, salt, red chilli powder and saunf. Turn the heat to low.

3. Cook covered and stir occasionally. Cook till amla is fork tender. Do not overcook.

4. Add sugar and garam masala. Cook till sugar dissolves. Your pickle style amla sabzi is ready to eat.

Note- Amla subzi is cooked on a low heat to preserve its nutrients.