Indian Pickle (Achar) Recipes

Indian pickles are made of vegetables and fruits including mango, lemon, lime, garlic, green chili, ginger, Indian gooseberry, onion, cauliflower, carrot, radish, gunda and ker. Indian pickles use spices which is responsible for their unique flavor and texture.

Pickles add a great taste to our meals. Pickles need not be oily. Pickles available in the market are loaded with salt and oil. We will give here low fat pickles which you can eat without any guilt.

The home made pickles do not use any preservatives. The spices and oil used act as preservative. Pickles can retain their freshness for very long tiome if they do not come into contact with moisture. Commercially available pickles use preservatives, usually citric acid or sodium benzoate.

Ingredients of Pickles

The main ingredients of a pickle are salt, red chili powder, turmeric powder, coriander powder, fenugreek seeds (dana methi), mustard seeds, aniseed (saunf), oil and some preservative such as vinegar.

You can eat pickles with bread, roti, rice or any thing.

Pickles can be made quickly at home. Pickles are generally stored in porcelain jars with air-tight lids. The pickles amde by the following recipes can be stored for 4 weeks.

Recipe type: Fat free, cholesterol free
Preparation time: 10 minute

Ingredients:

• Green chilies, de-seeded and finely chopped, 1 cup
• Lime or lemon juice, fresh, 2 Tablespoon
• Turmeric powder, 1 teaspoon
• Mustard seeds, powdered, 2 teaspoon
• Salt to taste

Preparation

1. Mix all the ingredients in a bowl thoroughly and put in sun light for 2-3 hours.
2. Clean a jar and dry it in sun light. Transfer to the pickle to the jar and cover it with airtight lid.

Ingredients:

• Carrot, chopped into thin 1 inch long sticks, 2 cup
• Lime or lemon juice, fresh, 2 Tablespoon
• Turmeric powder, 1 teaspoon
• Mustard seeds, powdered, 2 teaspoon
• Aniseed, 1 teaspoon
• Red chilli powder, 1/2 teaspoon
• Fenugreek powder, 1/2 teaspoon
• Salt to taste

Preparation

1. Mix all the ingredients in a bowl thoroughly and put in sun light for 2-3 hours.
2. Transfer to a ja.

RECIPES