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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Storage:  15 days (refrigerated)
Preparation Time: 
Makes 1 cup
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  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.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
1 review received for Tendli ka Achaar

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 Reviewed By
Vinita_RajMarch 18, 2013

This is a classic tendli pickle marinated in mustard oil, chilli powder and garlic.
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Reviewed March 18, 2013by Vinita_Raj

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

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