Tendli ka Achaar
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 44425 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
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