Tendli ka Achaar


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Tendli ka Achaar

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Pickles in india are a world by themselves. In a land of warm climate and little refrigeration, almost everything gets pickled in order to prolong its life - hard berries, onions, raw mangoes, green chillies, carrots, cauliflower, turnips, limes and what you have on hand. I have pickled some tendlis (gherkins), but you can choose any vegetable you like. Ceramic or glass jars are best suited for oil pickles as they do not get stained easily, prevent any chemical reaction and can also withstand the heat of the sun (when the pickle jar is left outside for maturing). It is important that the contents of the pickle should be immersed in oil, as the oil acts as a preservative and improves the shelf life of the pickle.

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Tendli ka Achaar recipe - How to make Tendli ka Achaar

Storage:  15 days (refrigerated)   Preparation Time:    Cooking Time:    Total Time:     Makes 1 cup
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Ingredients
Method
  1. Wash the tendlis and wipe them dry using a dry kitchen towel.
  2. Trim the ends and cut each tendli into 4 pieces lengthwise.
  3. Add the chilli powder, split mustard seeds, fenugreek seeds powder, salt and oil to the sliced tendlis. Toss well.
  4. Serve or bottle in a sterilized glass jar and store refrigerated for upto 15 days.
Accompaniments

Kashmiri Rotis 
Pudina Naan, Phudina Naan, Mint Naan Recipe 
Spicy Rice Parathas 
Spinach and Baby Corn Parathas 

Nutrient values per serving
Energy111 cal
Protein2.7 g
Carbohydrates3.4 g
Fiber1 g
Fat10.2 g
Cholesterol0 mg
Vitamin A103 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30 mg
Vitamin C18 mg
Calcium25 mg
Iron0.9 mg
Folic Acid0 mcg
Sodium35 mg
Potassium24 mg
Zinc0 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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Reviews

Tendli ka Achaar
5
 on 18 Mar 13 01:31 PM


This is a classic tendli pickle marinated in mustard oil, chilli powder and garlic.