New Delhi: As the winter chill sets in, it’s the perfect time to add some warmth and flavour to your meals with homemade achaar. These vibrant, tangy condiments not only enhance the taste of your dishes but also offer a delightful crunch and depth of flavour. Traditionally made with a variety of fruits and vegetables, spices, and oils, achaar can elevate any dish.
Here are three delectable achaar recipes that capture the essence of winter while providing a delightful tanginess to your meals. Each recipe is crafted with seasonal ingredients, ensuring that you enjoy the best flavours that winter has to offer. Check out this article to enjoy a variety of heart and delicious achaar to enjoy this winter season and impress your guests too.
Green Chilli and Carrot pickle
Ingredients:
2 cups grated carrots
5-6 chopped green chillies
1 tablespoon salt
1 teaspoon turmeric powder
1 tablespoon crushed mustard seeds
2 tablespoons lemon juice
1/2 cup mustard oil
How to make:
Add grated carrots, chopped green chillies, salt, and turmeric powder in a large bowl. Mix well and let it rest for 30 minutes.
After the mixture has released some moisture, add crushed mustard seeds and lemon juice.
Drizzle the mustard oil over the mixture and stir well.
Transfer the achaar to a clean jar and seal it. Allow it to marinate for at least 2-3 days before consuming.
Lemon pickle
Ingredients:
5-6 lemons, quartered
2 tablespoons salt
1 tablespoon turmeric powder
2 tablespoons red chilli powder
1 teaspoon fenugreek seeds, roasted and powdered
1 teaspoon mustard seeds, roasted and powdered
1 cup mustard oil
How to make:
Take lemons, salt, turmeric powder, and red chilli powder in a bowl and let them rest for 3 hours.
In a dry pan, lightly roast the fenugreek and mustard seeds until fragrant.
After this grind them in a fine powder.
Add the spice powders to the marinated lemons. Pour in the mustard oil and mix thoroughly.
Transfer the mixture into a sterilized jar. Seal it tightly and let it sit in the sun for about 10 days, shaking the jar daily.
Mango pickle
Ingredients:
2 raw mangoes, peeled and cut into small pieces
3 tablespoons mustard oil
2 teaspoons mustard seeds
2 teaspoons fenugreek seeds
1 teaspoon turmeric powder
2 teaspoons red chilli powder
2 teaspoons salt
1 tablespoon jaggery
1 teaspoon asafoetida
How to make:
In a bowl, mix the mango pieces with salt and turmeric powder. Let it rest for some time.
Heat mustard oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida.
Once the spices are tempered, remove the pan from heat and let the oil cool slightly.
Add the mango mixture, red chilli powder, and jaggery to the oil.
Transfer the achaar to a sterilized jar and let it sit in a sunny spot for 3-4 days. Shake the jar daily.
These achaar recipes are not only easy to make but also packed with flavour and nutrition. Whether you enjoy them with your meals or as a side dish, these pickles will surely add a delightful zing to your dining experience.
As winter sets in, it’s the perfect time to enhance your meals with the bold flavours of achaar. Here are three delicious achaar recipes that are easy to make and will add a delightful kick to your winter dishes. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
