Tendli ka Achaar
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 39 cookbooks
This recipe has been viewed 30839 times
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.
- Wash the tendlis and wipe them dry using a dry kitchen towel.
- Trim the ends and cut each tendli into 4 pieces lengthwise.
- Add the chilli powder, split mustard seeds, fenugreek seeds powder, salt and oil to the sliced tendlis. Toss well.
- Serve or bottle in a sterilized glass jar and store refrigerated for upto 15 days.
Nutrient values (Abbrv) per tbsp
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.