Best Tomato Pickle | Tomato Pickle | Quick & Easy Tomato Pickle | Indian Style Tomato Pickle | Tomato Pickle Recipe | Pickled Tomato Recipe | Tomato Pickle at Home | Tomato Pickle Andhra Style |

 

Best Tomato Pickle | Tomato Pickle | Quick & Easy Tomato Pickle | Indian Style Tomato Pickle | Tomato Pickle Recipe | Pickled Tomato Recipe | Tomato Pickle at Home | Tomato Pickle Andhra Style | Here is a delicious South Indian-style tomato pickle recipe:

Ingredients:

1 pound (approx. 500g) ripe tomatoes, chopped

2 tablespoons oil (preferably sesame oil or vegetable oil)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/4 teaspoon fenugreek seeds (optional)

1/2 teaspoon asafoetida (hing)

1/2 teaspoon turmeric powder

2 teaspoons red chili powder (adjust to taste)

2 teaspoons salt (adjust to taste)

2 tablespoons jaggery or sugar (optional, for a sweet flavor)

2 tablespoons vinegar or lemon juice (for tanginess and preservation)

For the Tempering (Tadka):

2 tablespoons oil (sesame oil or vegetable oil)

1 teaspoon mustard seeds

2 dried red chilies

10-12 curry leaves

Homemade tomato Pickle Recipe

Instructions:

Cook the Tomatoes:

In a heavy-bottomed pan, heat 2 tablespoons of oil. Add the mustard seeds, cumin seeds, and fenugreek seeds. Once they begin to splutter, add the asafoetida.

Add the Tomatoes:

Add the chopped tomatoes and cook over medium heat, stirring occasionally, until they become soft and pulpy (approximately 15-20 minutes).

Add the Spices:

Add the turmeric, chili powder, and salt. Mix well and continue cooking until the mixture thickens and the oil begins to separate from the sides of the pan.

Optional Sweetness:

If desired, add the jaggery/sugar and cook for another 2-3 minutes.

Preserve:

Add the vinegar or lemon juice and cook for another 1-2 minutes. Remove from heat and allow the mixture to cool down.

Tempering (Tadka):

In a small pan, heat 2 tablespoons of oil. Add mustard seeds, dried red chilies, and curry leaves to it. Once the mustard seeds begin to splutter, pour this tempering over the cooled tomato pickle and mix thoroughly.

Storage:

Transfer it into a clean, dry glass jar. To allow the flavors to meld well, let it rest for at least one day before use. Refrigerate it to ensure it stays fresh for a longer period.

Serving Suggestions:

Serve it with rice, dosa, idli, bread, or as a side dish with any meal.

If you would like to learn how to make a North Indian-style pickle or a different variety, do let me know!

Achari Aloo Recipe | Homemade Achari Aloo Recipe | Achar Aloo Recipe | How to Make Achari Aloo | Achari Aloo Spice Mix | Tandoori Achari Aloo | Achari Aloo Ki Sabzi |

 

Achari Aloo Recipe | Homemade Achari Aloo Recipe | Achar Aloo Recipe | How to Make Achari Aloo | Achari Aloo Spice Mix | Tandoori Achari Aloo | Achari Aloo Ki Sabzi | Here is a delicious recipe for Achari Aloo (potatoes with pickle spices):

Ingredients:

500g baby potatoes (or regular potatoes, cut into pieces)

2 tablespoons oil (mustard oil is preferred)

1 teaspoon mustard seeds

1 teaspoon fennel seeds (Saunf)

1/2 teaspoon fenugreek seeds (Methi)

1 teaspoon cumin seeds

1/2 teaspoon Nigella seeds (Kalonji)

1/4 teaspoon Asafoetida (Hing)

2-3 dried red chilies

1-2 green chilies, slit lengthwise

1 teaspoon ginger, finely chopped

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon Amchur (dry mango powder)

1/2 teaspoon Garam Masala

Salt to taste

2 tablespoons yogurt (optional, for tanginess)

Fresh coriander leaves for garnish

Homemade Achari Aloo Recipe

Instructions:

Prepare the Potatoes:

Boil the potatoes until they are tender (a fork should slide in easily), but ensure they do not become overly mushy. Peel them and set aside.

Heat the Oil:

Heat the mustard oil in a pan until it begins to smoke slightly (this removes the raw pungency of the oil). Let it cool down slightly, then reheat it over medium heat.

Add Whole Spices:

Add the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, Nigella seeds, and Asafoetida. Let them splutter.

Add Spices and Aromatics:

Add the dried red chilies, green chilies, and ginger. Sauté for one minute.

Add the Potatoes:

Add the boiled potatoes and sauté for 2-3 minutes to ensure they are well-coated with the spices.

Add Ground Spices:

Add the turmeric, red chili powder, coriander powder, and salt. Mix well.

Tanginess and Finishing Touches:

Lower the heat and add the yogurt (if using), amchur (dry mango powder), and garam masala. Stir gently, taking care not to break the potatoes. Cook for another 2–3 minutes until the flavors of all the spices have melded together.

Garnish:

Turn off the heat. Garnish with fresh green coriander leaves.

Serving Suggestions:

Serve piping hot with pooris or parathas or serve as a side dish alongside dal and rice.

Enjoy the tangy and spicy flavors of Achari Aloo!

Bitter Gourd Pickle Recipe | How to Make Bitter Gourd Pickle | Homemade Bitter Gourd Pickle | Bitter Gourd Pickle Recipe at Home | Easy Recipe of Bitter Gourd Pickle | Bitter Gourd Pickle Recipe Best | How to Make Pickled Bitter Gourd |

 

Bitter Gourd Pickle Recipe | How to Make Bitter Gourd Pickle | Homemade Bitter Gourd Pickle | Bitter Gourd Pickle Recipe at Home | Easy Recipe of Bitter Gourd Pickle | Bitter Gourd Pickle Recipe Best | How to Make Pickled Bitter Gourd | Here is a classic recipe for bitter gourd pickle (Karela ka Achar) in the North Indian style:

Ingredients:

500g Bitter Gourd (Karela)

2–3 tablespoons Salt (to remove bitterness)

1 tablespoon Mustard seeds (Rai)

1 tablespoon Fennel seeds (Saunf)

1 tablespoon Fenugreek seeds (Methi)

1 tablespoon Nigella seeds (Kalonji)

1 tablespoon Red chili powder

1/2 tablespoon Turmeric powder

1 tablespoon Coriander powder

1/2 tablespoon Amchur (Dry mango powder) or Lemon juice

1/2 cup Mustard oil (or as required)

1/2 teaspoon Asafoetida (Hing)

2–3 tablespoons Vinegar

Salt to taste

Homemade Bitter Gourd Pickle Recipe

Instructions:

Prepare the Bitter Gourd:

Wash the bitter gourds thoroughly. Cut each bitter gourd into thin slices or small pieces (remove the seeds if desired).

Sprinkle 2–3 tablespoons of salt over the pieces, mix well, and let them sit for 2–3 hours. This helps draw out the bitterness from the bitter gourd.

After 2–3 hours, gently squeeze the bitter gourd pieces to remove the excess water and bitterness. Wash them thoroughly and wipe them dry with a cloth.

Dry the Bitter Gourd:

Spread the bitter gourd pieces out on a towel and let them air-dry for 2–3 hours, or dry them in direct sunlight for 1 hour, to ensure there is no moisture remaining on their surface.

Roast the Spices:

Dry roast the mustard, fennel, fenugreek, and nigella seeds for 1–2 minutes, or until they become aromatic. Once cooled, coarsely crush them (using a mortar and pestle or a blender).

Mix the Spices:

In a bowl, combine the roasted spice mixture with the red chili powder, turmeric, coriander powder, amchur, and salt.

Combine the Bitter Gourd and Spices:

In a large bowl, mix the bitter gourd pieces with the spice blend. Add the vinegar and toss well.

Temper the Pickle:

Heat mustard oil in a pan until it begins to smoke. Allow it to cool slightly, then add the asafoetida (hing).

Pour this tempered oil over the mixture of bitter gourd and spices. Mix thoroughly.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar. Pack it down firmly. Let it mature at room temperature for 2–3 days; shake the jar daily to ensure the ingredients are well mixed. For the best flavor, allow it to sit for a full week.

Storage Instructions:

Refrigerate to keep it fresh for an extended period. Always use a dry spoon when handling.

Serving Suggestions:

Enjoy the bitter gourd pickle with parathas, dal-chawal (lentils and rice), or serve it as a zesty side dish alongside any meal!

If you would like to make a Gujarati-style or slightly sweeter version of this pickle, please let me know!

North-indian Style Date Pickle Recipe | How to Make Date Pickle | Date Pickle | Date Pickle Recipe | How to Make Date Pickle at Home | Lemon & Dates Pickle | Khajoor Ka Achar |

 

North-indian Style Date Pickle Recipe | How to Make Date Pickle | Date Pickle | Date Pickle Recipe | How to Make Date Pickle at Home | Lemon & Dates Pickle | Khajoor Ka Achar | Here is a delicious 1North Indian-style date pickle recipe:

Ingredients:

250g pitted dates, cut into halves or quarters

3 tablespoons mustard oil (or any oil of your choice)

1 teaspoon mustard seeds

1 teaspoon fennel seeds (Saunf)

1/2 teaspoon cumin seeds

1 teaspoon fenugreek seeds (Methi)

1/2 teaspoon Nigella seeds (Kalonji)

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon coriander powder

1/2 teaspoon black salt

1 teaspoon regular salt (or to taste)

2 tablespoons vinegar or lemon juice

1 tablespoon jaggery or sugar (optional, for extra sweetness)

Indian Dates Pickle Recipe

Instructions:

Prepare the Dates:

Ensure the dates are pitted and cut them into small pieces.

Heat the Oil:

Heat the mustard oil in a pan until it begins to smoke. Allow it to cool down slightly (this helps remove the raw pungency of the oil).

Temper the Spices:

Add the mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and Nigella seeds. Let them splutter for a few seconds over low heat.

Add the Ground Spices:

Lower the heat and add the turmeric powder, chili powder, coriander powder, black salt, and regular salt. Stir quickly to ensure the spices do not burn.

Add the Dates:

Add the chopped dates to the pan. Mix well so that the spice mixture thoroughly coats the dates.

Add Acidity and Sweetness:

Add the vinegar or lemon juice, and if using, the jaggery or sugar. Cook for 2-3 minutes, stirring gently occasionally, until everything is well combined and the mixture thickens slightly. Cool and Store:

Allow the pickle to cool down completely. Transfer it into a clean, dry glass jar.

Let the Flavors Meld:

Let it rest for 1–2 days so that the flavors of all the spices blend together well. Shake the jar once a day.

Serving Suggestions:

Enjoy this date pickle with parathas or rotis, or serve it as a sweet-and-sour side dish alongside your meal!

If you would like to learn the Gujarati or Rajasthani-style recipes for this, do let me know!

Indian Gooseberry Chhunda Recipe | Sweet & Sour Chhunda | Chhunda Recipe | Amla Chhunda | Amla Chhunda Recipe | How to Make Amla Chhunda | Chhunda Recipe | Homemade Amla Chhunda |

 

Indian Gooseberry Chhunda Recipe | Sweet & Sour Chhunda | Chhunda Recipe | Amla Chhunda | Amla Chhunda Recipe | How to Make Amla Chhunda | Chhunda Recipe | Homemade Amla Chhunda | Here is a traditional recipe for Amla Chunda (Sweet and Sour Indian Gooseberry Preserve):

Ingredients:

500g Fresh Amla (Indian Gooseberries)

400g Sugar (Adjust to taste)

1 tsp Salt

1 tsp Roasted Cumin Powder

1 tsp Black Salt

1 tsp Red Chili Powder (Optional, for a hint of heat)

1 tsp Cardamom Powder (Optional)

1 tbsp Lemon Juice (Optional, for extra tanginess)

Homemade Indian Gooseberry Chhunda Recipe

Instructions:

Prepare the Amla:

Wash the Amla thoroughly.

Steam or boil them for 5–7 minutes until they soften slightly (do not overcook).

Once cooled, remove the seeds and grate the Amla pulp.

Mix with Sugar:

In a large, clean bowl, combine the grated Amla and sugar.

Mix well. Cover and set aside for 6–8 hours or overnight. The sugar will dissolve and form a syrup.

Cook the Mixture:

Transfer the Amla-sugar mixture into a heavy-bottomed pan.

Cook over low-to-medium heat, stirring continuously, until the syrup reaches a one-string consistency (approximately 10–12 minutes). Do not overcook, as it will thicken further upon cooling.

Add Spices:

Turn off the heat. Add the salt, roasted cumin powder, black salt, red chili powder, and cardamom powder (if using). Add the lemon juice if you desire extra tanginess.

Mix well and allow it to cool down completely.

Storage:

Transfer the preserve into a clean, dry glass jar. Chunda will stay fresh for 2–3 weeks at room temperature, or for up to 3 months if stored in the refrigerator.

Serving Suggestions:

Serve the Amla Chunda with parathas, theplas, or rotis, or enjoy it as a sweet-and-sour side dish alongside your meal.

Let me know if you would like to try making it using the sun-cooked (traditional) method, or if you would like the recipe in Hindi!

Up Style Kathal Ka Achaar | Jackfruit Pickle | Jackfruit Pickle Recipe | How to Make Jackfruit Pickle | Homemade Jackfruit Pickle | Homemade Jackfruit Pickle Recipe |

 

Up Style Kathal Ka Achaar | Jackfruit Pickle | Jackfruit Pickle Recipe | How to Make Jackfruit Pickle | Homemade Jackfruit Pickle | Homemade Jackfruit Pickle Recipe | Here is a classic recipe for Jackfruit Pickle (Kathal ka Achar) in the North Indian style:

Ingredients:

500g raw jackfruit, peeled and cut into small pieces

2 tbsp salt (for boiling)

3 tbsp mustard oil (or as needed)

1 tsp mustard seeds (Rai)

1 tsp fennel seeds (Saunf)

1 tsp fenugreek seeds (Methi)

1 tsp cumin seeds (Jeera)

1/2 tsp nigella seeds (Kalonji)

1/4 tsp asafoetida (Hing)

1 tsp turmeric powder

2 tsp red chili powder (adjust to taste)

1 tbsp coriander powder

1 tsp dry mango powder (Amchur) or juice of 1 lemon

2 tbsp vinegar

1 tsp black salt

Salt (to taste)

Homemade Jackfruit Pickle Recipe

Instructions:

Prepare the Jackfruit:

Apply oil to your hands and knife (to prevent the sticky sap from adhering to your hands).

Peel the jackfruit and cut it into small pieces.

Boil the jackfruit in salted water until it becomes slightly tender (approximately 7–10 minutes). Drain the water and spread the jackfruit pieces on a cloth to let them dry completely. If possible, dry them in direct sunlight for 1–2 hours.

Roast and Grind the Spices:

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, and nigella seeds for 1–2 minutes (without oil) until they become aromatic.

Allow them to cool down, then coarsely grind (or crush) them.

Combine the Spices:

In a bowl, mix the roasted spice blend with the turmeric powder, red chili powder, coriander powder, dry mango powder (Amchur), black salt, and regular salt.

Mix the Jackfruit and Spices:

Add the dried jackfruit pieces to the spice mixture. Mix thoroughly to ensure the spices coat the jackfruit evenly.

Temper the Pickle:

Heat the mustard oil until it begins to smoke. Turn off the heat, let the oil cool for a minute, then add the asafoetida (hing).

Pour this hot oil over the mixture of jackfruit and spices.

For Tanginess:

Add the vinegar and mix all the ingredients together thoroughly.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar. Press the pickle down firmly to pack it tightly.

Secure the lid on the jar and let the pickle mature at room temperature for 3–4 days; during this time, shake the jar daily to mix the contents. For the best flavor, allow it to sit for a full week.

Storage Instructions:

Store in a cool, dry place, or keep it in the refrigerator to maintain freshness for a longer period. Always use a dry spoon when serving.

Serving Suggestions:

Enjoy this jackfruit pickle with parathas, dal-chawal (lentils and rice), or serve it as a zesty side dish alongside any meal!

If you would like to learn the Punjabi or traditional UP-style method, please let me know.

Ber Pickle | Jujube Ber Pickle | How to Make Ber Pickle | Ber Pickle Recipe | Jujube Pickle Recipe | Meetha Ber Pickle | Sweet Ber Pickle | Homemade Ber Pickle | Bear Fruit Pickle |

 

Ber Pickle | Jujube Ber Pickle | How to Make Ber Pickle | Ber Pickle Recipe | Jujube Pickle Recipe | Meetha Ber Pickle | Sweet Ber Pickle | Homemade Ber Pickle | Bear Fruit Pickle | Here is a classic recipe for Ber pickle (Indian jujube/bear fruit pickle), prepared in the North Indian style:

Ingredients:

500g fresh, ripe Ber (Indian jujube/bear fruit)

2 tablespoons Salt (for initial soaking)

1 tablespoon Mustard seeds (Rai)

1 tablespoon Fennel seeds (Saunf)

1 tablespoon Fenugreek seeds (Methi)

1 teaspoon Nigella seeds (Kalonji)

1 teaspoon Cumin seeds (Jeera)

1/2 teaspoon Turmeric powder

1–2 teaspoons red chili powder (to taste)

1 tablespoon Coriander powder

1 teaspoon Black salt

1 tablespoon Amchur (Dry mango powder) or juice of 1 lemon

1/2 cup Mustard oil (or as required)

1/2 teaspoon Asafoetida (Hing)

2 tablespoons Vinegar

Homemade Jujube Ber Fruit Pickle Recipe

Instructions:

Prepare the Ber:

Wash the Ber thoroughly and wipe them dry.

Prick each Ber using a fork or a toothpick so that the flavors of the spices can penetrate deep inside the fruit.

Place the Ber in a bowl, sprinkle 2 tablespoons of salt over them, mix well, and set aside for 2–3 hours. This helps soften the fruit and draws out any excess moisture present in it.

After 2–3 hours, drain the water released by the Ber and gently wipe the fruits dry.

Dry the Ber:

Spread the Ber on a clean cloth and let them air-dry for 1–2 hours. This step is crucial to prevent the pickle from spoiling.

Roast and Grind the Spices:

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, and nigella seeds for 1–2 minutes until they become aromatic. Allow the spices to cool slightly, then coarsely crush or grind them.

Combine the Spices:

In a large bowl, mix the crushed spices with turmeric, red chili powder, coriander powder, black salt, and dry mango powder (amchur).

Mix the Berries and Spices:

Add the dried berries to the spice mixture. Mix gently so that the spices coat the berries thoroughly.

Temper the Pickle:

Heat mustard oil until it begins to smoke; then turn off the heat and let the oil cool down slightly. Now, add the asafoetida (hing).

Pour the tempered oil over the mixture of berries and spices. Add the vinegar and stir well.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar. Pack the pickle firmly into the jar. Let the pickle mature at room temperature for 3–5 days, shaking the jar daily to ensure it mixes well.

For the best flavor, let it sit for a full week.

Storage:

Store in a cool, dry place, or keep it in the refrigerator to maintain its freshness for a longer period. Always use a dry spoon.

Serving Suggestions:

Enjoy this berry pickle with parathas, theplas, or dal-chawal (lentils and rice), or serve it as a tangy side dish alongside any Indian meal!

If you would like to make a sweeter version—or a Gujarati-style berry pickle—please let me know.