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Lasore ka Achaar Recipe

Lasore ka Achaar Ingredients:

Lasore ka Achaar Recipe
Lasore ka Achaar Recipe
  • Lasore – 500 gm
  • Asafetida – 2 to 3 pinch
  • Yellow mustard – 2 tablespoon (grinded)
  • Fennel seed – 2 tablespoon (grinded)
  • Turmeric powder – 2 teaspoon
  • Red chili powder – 2 teaspoon
  • Salt – 1 tablespoon
  • Mustard oil – 250 gm

How to make Lasore ka Achaar:

  • Lasore Pickle Break stems of the lasore and wash them.
  • Put half liter water in a utensil and heat it (water should be enough to submerge the lasore).
  • Add the lasore to the water when it starts boiling.
  • Cover the utensil and let them boil on low flame for 5 minutes.
  • Turn off the burner.After the utensil has cooled, remove the water and the seed of the lasore.
  • Split the lasore in two parts.
  • The lasore are ready now to make the pickle.
  • Put 3 tablespoon oil in a frying pan and heat it on a low flame.
  • Add asafetida and after it has fried add turmeric powder and fennel seed powder.
  • Turn off the burner.
  • In this mixture mix the lasore, red chili powder, yellow mustard powder and salt.
  • Lasore pickle is ready. Cool the pickle and keep it in a jar.
  • It will take 4 to 5 days for the pickle to turn sour. In every 2 days stir and interchange the bottom pickle with the top pickle in the jar. The pickle has become sour and very delicious. Now it can be eaten.

Aamla Achaar Recipe

Aamla Achaar Ingredients:

Aamla Achaar Recipe
Aamla Achaar Recipe
  • 1/2 kg amla (indian gooseberries)
  • 100 gms tamarind (imli)
  • 25 gms turmeric powder (haldi)
  • 200 gms chilli powder
  • 100 gms fenugreek seeds (methi) powder
  • 250 ml sesame (til) oil
  • 20 gms mustard seeds ( rai / sarson)
  • 10 gms fenugreek (methi) seeds
  • salt to taste

How to make Aamla Achaar:

  • Wash amla and wipe dry using a cloth.
  • Cut them into small pieces (along the line seen on amla).
  • Soak tamarind in warm water and remove the seeds.
  • In a mixer jar, add tamarind, turmeric powder, red chilli powder, fenugrek powder and salt and grind into a paste.
  • In a kadhai, heat little oil at first and fry the amla pieces.
  • Cover the kadhai with a lid and cook the amla pieces in low flame. do not add water.
  • When the amla is softened, add the tamarind paste and remaining oil andfry for 5 minutes.
  • Heat a teaspoon oil and season with mustard and fenugreek seeds.
  • When cold, store in air-tight container.

Bhari Lal Mirch ka Achaar Recipe

Bhari Lal Mirch ka Achaar Ingredients:

Bhari Lal Mirch ka Achaar Recipe
Bhari Lal Mirch ka Achaar Recipe
  • Thick Red chili – 500 gm
  • Mustard oil – 2 tablespoon
  • Salt – 4 small spoon
  • Turmeric powder – 3 small spoon
  • Fennel seed – 50 gm (6 small spoons, grinded coarsely)
  • Yellow mustard – 50 gm (6 small spoons, grinded coarsely)
  • Methi Dana – 25 gm (3 small spoons, grinded coarsely)
  • Asafetida – less than ¼ small spoon (grinded)
  • Sirka – 1 tablespoon

How to make Bhari Lal Mirch ka Achaar:

  • Wash the red chili and keep them under sunlight for 2 hours so that they are dried properly.
  • Cut each chili length wise in such a way that it’s joint on one side.
  • Mix all the spices, mustard oil and sirka in a big plate. Stuff this mixture in each chili. Stuff all the chilies with this mixture.
  • Keep this mixture in any glass container for 3 to 4 days. Your Stuffed Red Chili Pickle is now ready to serve and eat along with the meals.
  • Note: There is no need to submerge the pickle in oil because the sirka acts as a preservative.This pickle remains fine for 2 to 3 months. If you want to store the pickle for more than three months then fill enough oil in the glass container to submerge the pickle.