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 Top 10 Recipes to Revive the Magic of Homemade Achar

  Last Updated : Mar 31,2020






5/5 stars      3 REVIEWS

Top 10 Achar Recipes

Achar is a word that is strongly etched in our childhood memoirs! Many of us remember the frenzy our moms and grandmas used to be in, when it was time to restock the pickle jars. As soon as the men and children were sent off to work and school, the women would get out the tarpaulin sheets or muslin cloths to sun-dry the tomatoes, lemons and mangoes, clean the chillies, hand-pound the spices, and busy themselves making achar for the whole family to enjoy. Summer, especially, was considered an ideal time to make pickles in bulk because the Sun cooperated completely, and the dry atmosphere reduced the risk of the pickles getting moldy during the curing period. Some pickles like the Amla Murabba, however, are made in the winters. It depends on when the seasonal ingredients are available.

Methia Keri, Gujarati Mango Pickle Recipe
Methia Keri, Gujarati Mango Pickle Recipe

How Achars used to be stored

Kitchens in those days used to have a small ante room, in which enough pickles were stored to last a whole year. The pickles were usually stored in large earthen jars, often as tall as a small child, with a cloth daintily tied over the lid to prevent dust or insects from getting in.

The jars were breathable and kept the achar fresh for a long period, often a year or more! Many of you might have followed your mom into that room, on her expeditions to stir up the pickles or restock the smaller serving jars, because the room had a mystique about it, with the large jars and the enticing aroma of spices.

Sweet Lemon Pickle, Nimboo ka Achar, No Oil Lemon Pickle

Sweet Lemon Pickle, Nimboo ka Achar, No Oil Lemon Pickle



Times have changed, and we often buy pickles from the supermarket, but still the charm of homemade achar has not changed. Ever so often, we find ourselves drooling at the mere thought of homemade Lehsun ka Achar or Tamatar ki Launji! Achar making is a pleasure even today – in fact, it can be a great stress-buster amidst our busy schedule because it takes us on a jolly trip down the spice route.

Garlic Pickle ( Lehsun ka Achaar Recipe )
Garlic Pickle ( Lehsun ka Achaar Recipe )

Instant Pickles

There are pickles to match every need. When you are in a rush, instant pickles like the Carrot Pickle or the Bhindi Til ka Achar come in handy. These are easy to prepare, but make tongue-tickling accompaniments for Chapati and Paratha.

Bhindi Til ka Achaar

Bhindi Til ka Achaar

As is expected, instant pickles must also be consumed instantly. You can, however, store them in the refrigerator for 2-4 days. However, when you have the luxury of time, you must try making traditional fare like the Punjabi Aam ka Achar, which requires sun-drying and curing. Since the moisture is removed from the fresh ingredients, sun-dried pickles tend to last for a long time, so you can opt to make larger batches of these.

Some spicy parathas taste best with sweet pickles! Sugary achars like the Sweet Lemon Pickle, Amla Murabba or Grated Amla Murabba work best for this. You will be surprised to see that many of these sweet pickles have no oil in them, but still they stay fresh for a long time, often up to a year, even without refrigeration! The sugar syrup acts as the preservative.

Amla Murabba

Amla Murabba



There are other pickles that fall somewhere between the just-mix instant ones and the long-process ones, like the Methi ki Launji and Tamatar ki Launji. These require a bit of cooking, but can be had immediately on preparation. You can look at it this way – here, cooking does the job of curing – helping to soften the ingredients and enabling the flavours to fuse. Even in this case, some recipes like the Methi ki Launji turn out to be quite simple, thanks to modern cooking equipment like the pressure cooker!

Methi ki Launji

Methi ki Launji

Oh well, as we said, times have changed. Long processes might have become short. Large earthen jars might have become small glass containers. Store rooms might have become shelves.

Still, the charm of traditional homemade pickles remains evergreen, and lucky are those who have an opportunity to learn, enjoy and pass on this age old art of pickling.

Tamatar ki Launji

Tamatar ki Launji

Achar, after all, is an indispensable accompaniment to any meal, be it a full three course fare, or a comforting meal of Moong Dal Khichdi and Curds! Parathas and Rotis, of course, would never be themselves without a couple of pickles to match! Sweet or spicy, quick or cured, sun-dried or salt-soaked, take your pick and make your own – because that’s the best way to enjoy achar.

top 10 achar recipes

carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle | with 18 amazing images. carrot pickle recipe is actually a instant gajar ka achar which is a North Indian carrot pickle. Here we have got you a delicious and a very simple carrot pickle recipe that is popular in Gujarat and North India. Pickles and achar are essential part of Indian meals. instant gajar ka achar have strength to enhance your simplest meals and make them flavorful. Pickle in a minute? Believe it or not, this yummy instant carrot pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy carrot pickle which can be prepared and relished in a jiffy. instant gajar ka achar is super quick and easy to make. Even an amateur cook cannot go wrong with this recipe. All you need to do is combine carrot, kalonji, split fenugreek seed and mustard seed, asafoetida, chili powder, turmeric powder and salt. Further, heat some mustard oil and pour over the carrot mixture. Mix well and your carrot pickle is ready to be relished! Make sure you use Indian or red carrot to prepare this pickle! To make the perfect instant gajar ka achar firstly buy the perfect carrot. Carrot should be firm, smooth, relatively straight and bright in color. Avoid carrots that are excessively cracked or bruised. You can serve the instant carrot pickle as a side dish with any meal. It will surely add a zingy flavor to your food. Gajar ka achar goes really well with theplas, parathas and low cal rotis. Enjoy carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle with detailed step by step recipe photos and video below.
lahsun ka achaar recipe | Punjabi lehsun ka achar | garlic pickle | with amazing 21 images. Here is a peppy garlic pickle that is sure to shake awake your taste buds! In this lahsun ka achaar recipe, the garlic cloves are flavoured with chilli powder and a special masala, made of four aromatic seeds and asafoetida. The procedure and method to make lehsun ka achaar is simple but all you need to be is patient to get perfect lehsun achaar. We have divided the procedure into 2 steps, the first one is to make the pickle masala. To make lehsun achaar masala, add mustard seeds into a mixture jar. Next, add crushed fenugreek seeds, sumin seeds, split coriander seeds and asafoetida, blend everything well till you get a powder. Further to make the achar, heat mustard oil in a broad non stick pan till the oil is smoky. Add garlic cloves. Add turmeric powder and mix well. Next, to add to the shelf life add lemon juice, chilli powder, jaggery to balance the spice. Mix well and cook for a while. Lastly turn the flame off and add the masala powder to the cooked garlic mixture. Cool the lehsun achaar and bottle in a sterilized glass jar. Store Punjabi lehsun ka achar in a cool dry place. garlic pickle is ready for the table in 1 week. This masala must be ground coarsely, in order to get the correct mouth-feel. Lemon juice adds a tangy dimension to this pickle, while jaggery imparts a mild sweetness, which helps to highlight the spicy notes of the special masala. Allow this lahsun ka achaar to cure for a week before serving. Serve this lehsun ka achaar as an accompaniment to pep up the main course or simply enjoy with your favourite rotis / puris / parathas. Enjoy lahsun ka achaar recipe | Punjabi lehsun ka achar | garlic pickle | with detailed step by step recipe photos and video below.
A brilliant pickle that causes a burst of sweet and tangy flavours on your palate, the Nimboo ka Achaar is an all-time favourite, with fans spanning across generations! The preparation of this No Oil Lemon Pickle needs a bit of tact, but is not difficult if you follow these instructions properly. It is important to toss the lemons every day during the seven-day maturing period to avoid fungal growth. During this period, you must also take care to store the Sweet Lemon Pickle in a cool place away from heat, but not in the fridge. Later, when cooking the lemon-salt mixture with sugar, it is very important to follow the exact method paying special attention to the flame level and cooking time. A timer will be handy! Once done, this pickle stays good for almost an year when stored in dry airtight containers. The colour of the pickle might change over time, but not to worry, the pickle will taste as fabulous as ever. Ideal to serve with Indian breads like Parathas , Rotis , Puris , Naan and Kulchas .
4.  
 by Tarla Dalal
Roll a spoonful of the Methi ki Launji in your mouth, and you can recognise all the major taste categories in it – bitter, sweet and spicy! You are sure to enjoy the delicate balance of flavours in this traditional preparation of soaked methi seeds, perked up with spices and powders, and balanced with sweet ingredients like jaggery and raisins. While soaked fenugreek seeds are used in this recipe, you can even opt to use sprouted ones, which makes the launji less bitter. You can savour the Methi ki Launji with rotis, khakhras or even rice, although the Rajasthanis typically relish it with hot puris or parathas.
5.  
 by Tarla Dalal
Everyday ingredients, minimal time, and least effort is all it takes to make this mouth-watering accompaniment! A simple tempering of seeds and a sprinkling of common spice powders moves the humble tomato from an ‘extra’ ingredient status into the limelight. Perhaps it is the right combination of ingredients with the appropriate quick cooking techniques, which retains – and even enhances – the tangy flavour of tomatoes so beautifully. Enjoy the Tamatar ki Launji hot and fresh, with your favourite roti.
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 by Tarla Dalal
amla murabba recipe | amla ka murraba | with amazing 22 images. An invaluable winter preserve. Amlas (Indian gooseberries) are a major ingredient in several herbal tonics as they are reputed to be good for the liver, eyes and stomach. Amlas are the richest known source of Vitamin C. Amlas are abundantly available during the winter months. I actually buy a large quantity of this fruit each year to make amla ka murraba. Whole amlas simmered in a cardamom and saffron flavoured syrup is one of my personal favourites. There are several traditional recipes for making this amla murraba. Some soak the amlas in alum (phitkari) overnight whilst others sun-dry amlas. I find it easiest to cook the amlas in boiling water to get rid of all its bitter juices. The entire process takes about 2 to 3 days. First the amlas are simmered in a thin sugar syrup and left aside for 2 days during which the amlas slowly and gradually soak in the syrup. On the third day, the syrup is boiled again along with the flavouring to a thick honey like consistency and the amlas are added. The thick syrup helps in the preservation of the amla murraba and also complements the sharp and acidic amla taste. When preserved for a long period of time, the syrup of the amla ka murraba turns to a dark brown to an almost black colour and takes in all the goodness of the amlas. I am sure you will enjoy this amla murabba recipe as much I have enjoyed making it for you. Learn to make amla murabba recipe | amla ka murraba | with step by step photos below.
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 by Tarla Dalal
This is one of the rarer pickles, not seen often. Crisp ladies fingers coated with sesame seeds along with pickling spices and mustard oil. Lemon juice added to the bhindi removes its stickiness and leaves it tart and crisp. Serve it as soon as it is prepared to enjoy the clean and fresh flavours of this pickle.
Come summer, it’s time to stock up on pickles! So, don’t lose this opportunity to add a jar of tongue-tickling Methia Keri to your larder. Made of raw mango and a special, freshly-mixed masala, this is one pickle that will jazz up any meal. However, never be in a hurry when preparing this pickle. Take time to complete each step properly. Ensure that the keri is dried properly in the sunlight or under the fan, or else it will become soft too soon after the pickle is prepared, and its shelf life will also reduce. Likewise, make sure you keep the pickle in an airtight container at room temperature for two days, to allow the keri to soak in the oil and masalas, before you store it in the refrigerator. This traditional method is sure to yield you the best pickle ever! This popular Gujarati pickle can be served as accompaniment to all Indian main course recipes. It also tastes great with khakhras , theplas and parathas .
spicy lemon pickle recipe | nimbu ka achar | no oil lemon pickle | pressure cooker zero oil lemon pickle | lemon pickle recipe | nimbu ka achar | no oil lemon pickle | zero oil pickle | lemon pickle without oil | has hotness and sharpness that complements most Indian recipes. Learn how to make instant lemon pickle without oil. To make spicy lemon pickle, nimbu ka achaar, you need only 5 ingredients, lemons, salt, haldi, hing and chilli powder which gives it the spiciness. When summer sets in, Indian women make achar at home. Avoid making Indian pickle in the monsoon as the pickle can get spoilt. To make spicy lemon pickle first cook the whole lemons in 2 cups of water, little salt in a pressure cooker for 5 whistles. Drain the water and let them cool. Cut the lemon in quarters and deseed them. Combine the lemon, turmeric powder and salt in a small bowl, mix well and keep aside for 10 minutes. Add the asafoetida and chilli powder and mix well. Serve immediately or store refrigerated and use as required. Lemon pickle is one of the best pickles ever produced. Its hotness and sharpness complements most Indian recipes. This simple nimbu ka achar is devised for all those who love lemon pickles, but do not have the patience to wait till the pickle matures in the sun. This nimbu ka achaar is quick, completely oil-free and absolutely traditional in taste. Pressure cooking lemons combined with salt, chilli and asafoetida make this spicy enough to tickle your taste buds. In this no oil lemon pickle, pressure cooking makes the lemons soft – just perfect for the pickle. Note that you must use the exact amount of salt specified in the recipe to make nimbu ka achar. Store this lemon pickle without oil refrigerated. It stays fresh for upto one week. Prefer to use a glass jar for storing lemon pickle. Enjoy spicy lemon pickle, nimbu ka achaar recipe | no oil lemon pickle | zero oil pickle | lemon pickle without oil with rotis or Rice of your choice.
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 by Tarla Dalal
Chillies come together with a unique blend of spices, giving rise to a tongue-tickling accompaniment for any meal. Whether dhoklas or khichdi, just serve a little of this Green Chilli Pickle alongside the dish to give it a fiery touch. A special blend of spices like soonth and carom seeds compensates for the reduction in salt, giving the same finger-licking effect as a salt-loaded one. This yummy accompaniment can also be enjoyed by hypertensive people, in limited quantities and only occasionally. A low-salt, low-sodium menu can also include other dishes like the Mili Jhuli Subzi and the Mooli Moong Dal .
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Reviews

Top 10 Recipes to Revive the Magic of Homemade Achar
5
 on 27 Jan 20 05:46 PM


Top 10 Recipes to Revive the Magic of Homemade Achar
5
 on 18 Feb 17 10:28 AM


Behaad khubsoort lekha hai alaag alaag aachaar ke bare me. Sabhi aachaar mere manpasandida hai... Kas thur PE nimbu aur aam ka... Dynawaad Tarlaji.
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Tarla Dalal    Hi Raveena , we are delighted you loved the Achar article. Please keep posting your thoughts and feedback and review the articles you have loved. Happy Cooking.
Reply
18 Feb 17 11:08 AM
Top 10 Recipes to Revive the Magic of Homemade Achar
5
 on 24 Dec 16 02:01 PM