Achar Recipes

MAKING 1) In a wok or large skillet, heat the oil over moderately high heat. 2) Sauté garlic and turmeric in hot oil and cook, stirring constantly, until the garlic is fragrant but not browned, about 1 minute. 3) Pour in vinegar and add ginger, sugar,... - 49.0697

Wash, dry completely and cut mangoes through the seed into medium-sized pieces. Rub with salt and keep aside for two hours. Drain out water, mix with garlic and all spices except mustard seeds. Leave for four hours. Heat both oils in a large pan, with lime... - 45.5991

Wash all dried fruit in a little vinegar. Soak apricots overnight in 1 1/2—2 cups vinegar. Cook jaggery in half the vinegar till dissolved. Strain into another pan. Add crushed spices and chilli powder and bring to boil. Add all fruit, carrots, mango pulp-... - 45.2022

Wash and dry fish roe. Peel cardamoms and crush with cinnamon, and cloves. Heat oil and 400 ml vinegar. Add roe and fry. Remove, cool and cut into one-inch pieces. Beat mustard and vinegar till strong enough to sting eyes and nose when sniffed. Reheat oil and... - 44.0456

GETTING READY 1. With a needle poke holes into each amla. 2. In a big bowl take 2 litres water. Dissolve alum and chuna in it. 3. Add amlas and set aside for half an hour. 4. Drain out from water. 5. Wash in 3 to 4 changes of water. 6. Cut the amlas into... - 43.2096

Heat 3/4 kg oil. Cut the chicken into small pieces (20 from each chicken) and fry well till browned in the hot oil. Remove from oil. In the same oil fry ginger and garlic brown. Add chilli powder and vinegar, when it boils, remove from fire. Add sugar. Heat... - 43.0494

Rub prawns with salt and keep aside. Mix garlic, chilli powder, cumin powder and salt to a paste with a little vinegar. Dip prawns in half this mixture and keep aside for half an hour. Heat half oil and fry remaining paste lightly. In another pan, heat... - 42.2005

Clean and gut fish. Pat dry. Rub with a little salt and shallow fry. Leave in oil to cool. Beat mustard with a little vinegar for fifteen minutes, till strong enough to sting eyes and nose when sniffed. Coarsely grind garlic and cumin seeds in a little... - 41.279

1. Scrape, wash and cut the bitter gourd pieces of desired size, sprinkle the turmeric powder and some salt, and leave aside for 1 1/2-2 hours. 2. Strain the gourd pieces to remove water, and discard this water. Wash the gourd pieces thoroughly. Dry on a... - 41.2443

Rub some salt into meat pieces and fry in oil with whole spices till well browned and cooked. Add ground spices, with sugar and salt. Simmer gently till spices and meat are well amalgamated and cooked through. Cool and bottle, keeping pickle covered with... - 40.6535

1. Boil some water, add the gooseberries, simmer for 3-5 minutes. Remove from fire. Cover and leave aside for 5 minutes. 2. Drain out all the water. Rub salt and turmeric powder on the berries, put into ajar and leave aside for a day. 3. Next day, strain the... - 40.3838

Wash, dry and cut fish roe into two-inch pieces. Peel garlic and keep one pod aside. Grind remaining garlic with cumin seeds and chilli powder in a little vinegar. Fry fish roe in a little mixed sesame seed and mustard oil. Remove from pan and drain. Add... - 40.3657

Gajar Meva Nu Acinar has a great taste. The dates and chilli powder gives the Gajar Meva Nu Acinar a two dimensional taste. Must catch it. - 39.173

Slice fish through bone about three-quarter of an inch thick and rub with salt. Put fish on banana leaves and place on a platter. Cover with more leaves and leave overnight. The next day wash fish in salt solution. Grease fish with a little oil, place on a... - 38.7743

Gaajar ka achar is a spiced vegetabel pickle made with carrots. A cooked pickle, the gaajar ka achar or carrot pickle is prepared with chili, mace, cloves and cardamom. Sweetened with jaggery, the gaajar ka achar is sealed and set in the sun to mature. - 37.8291

Wipe lemons dry after washing. Cut into quarters. In a plate mix chilli, powder, turmeric and 1/2 tsp salt. Mix the lemon quarters into masala powder. Put into a clean dry jar along with salt, sugar and green chillies. Mix together, and then pour lemon juice... - 37.4337

MAKING 1)In a saucepan, add jaggery and water and bring to the boil. 2)Stir in mango and cook on low heat until water evaporates and mixture is thick. 3)Add the remaining ingredients and cook until well. 4)Turn off heat and let it cool. SERVING 5)Serve... - 37.1531

Nimbu ka meetha aachar is tangy sweet pickle made with lemons. A popular pickle in India, the sweet lemon pickle or nimbu ka meetha achar is spiced with fennel, cumin and peppers. Sweetened with jaggerey, it is an all natural pickle and is cooked to prepare... - 36.8288

Nimbu ka achar is a peppy lemon pickle. Spiced with asafoetida, red chili powder, cloves and cardamon among other spices, the nimbu ka achar is a non cooked pickle. Combined together and set to mature in the sun, the nimbu ka achar is great with any meal. - 36.7644

1. Wash, wipe dry and slit the gourds. Remove the seeds, and cut into 1" pieces. Put into pan. Add 1/4 cup vinegar and boil for 5-7 minutes or until tender. 2. Mix the ground paste with the rest of the vinegar. Add the salt and jaggery, and boil a further 3-8... - 36.3761

Wash and completely dry limes. Slit into four sections three-quarters down limes, leaving them whole. Stuff with salt and put into a glass jar for one month, shaking bottle every day. After one month, drain out liquid. Put sugar in a pan and gently mix limes... - 35.2286

Wash dates in a little vinegar and soak overnight in one cup of vinegar. Beat mustard in a little vinegar for fifteen minutes, till strong enough to sting eyes and nose when sniffed. Mix all ingredients and keep for one week before using. This pickle will... - 32.9354

GETTING READY 1)Wash and skin the mangoes and cut them into 8 pieces each. MAKING 2)In a large container, add mango pieces, salt, reserving 1 teaspoon, cayenne and asafoetida and mix thoroughly. 3)Take a clean glass jar, sprinkle the reserved salt at its... - 32.6803