Stuffed Glueberry Pickle | Gunda Ka Achar | Lasoda Ka Achar | Gunda Nu Athanu | Glueberry Pickle | How to Make Glueberry Pickle | Lasode Ka Bharwa Achar |

 

Stuffed Glueberry Pickle | Gunda Ka Achar | Lasoda Ka Achar | Gunda Nu Athanu | Glueberry Pickle | How to Make Glueberry Pickle | Lasode Ka Bharwa Achar | Here is a traditional recipe for stuffed Lasoda (Glueberry) pickle, prepared exactly as it is made in North Indian households:

Ingredients

Lasoda (Glueberry): 500 grams

Salt: 2–3 tablespoons (to taste)

Turmeric powder: 1 teaspoon

Red chili powder: 1–2 teaspoons

Fennel seeds (Saunf): 2 tablespoons (coarsely ground)

Fenugreek seeds (Methi): 1 tablespoon (coarsely ground)

Mustard seeds (Rai): 1 tablespoon (coarsely ground)

Carom seeds (Ajwain): 1 teaspoon

Asafoetida (Hing): ¼ teaspoon

Dry mango powder (Amchur): 1 tablespoon

Mustard oil: 1 cup (or as required)

Homemade Stuffed Glueberry Pickle Recipe

Instructions:

1. Prepare the Lasoda:

Wash the Lasoda thoroughly and remove their stems.

Boil water in a large pot, add the Lasoda, and blanch them for 3–4 minutes until they soften slightly (do not overcook!).

Drain the water and spread the Lasoda out on a clean cloth. Allow them to dry completely and cool down.

2. Prepare the Spice Blend:

In a bowl, mix together the salt, turmeric, red chili powder, fennel seeds, fenugreek seeds, mustard seeds, carom seeds, asafoetida, and dry mango powder.

3. Stuff the Lasoda:

Make a slit in each Lasoda (do not cut all the way through; leave them attached at the base).

Using a small spoon or your fingers, thoroughly stuff each Lasoda with the prepared spice blend.

4. Pack the Pickle:

Place the stuffed Lasoda into a clean, dry glass jar.

5. Add the Oil:

Heat the mustard oil until it begins to smoke, then allow it to cool down completely. Pour the cooled oil over the spice-stuffed Lasodas, ensuring that all the Lasodas are fully submerged in the oil (add more oil if necessary).

6. Allow the Pickle to Mature:

Tightly seal the lid of the jar.

Place the pickle in direct sunlight or in a warm spot for 5–7 days; gently shake the jar daily to allow the flavors to meld and the spices to distribute evenly.

Once the Lasodas have softened and thoroughly absorbed the spices, the pickle is ready. 

Tips:

Always use dry utensils and jars when preparing the pickle.

If stored in a cool, dry place, this pickle remains fresh for several months.

Enjoy its tangy and spicy flavor alongside parathas, puris, or dal-chawal!

If you would like to prepare the pickle in a smaller quantity or using a different method, please do let me know.

Lasoda Pickle | Lasode Ka Achar | Glueberry Pickle | Glueberry Pickle Recipe | Lasore Ka Achar | How to Make Glueberry Pickle | Gunda Pickle | Gunde Ka Achar |

 

Lasoda Pickle | Lasode Ka Achar | Glueberry Pickle | Glueberry Pickle Recipe | Lasore Ka Achar | How to Make Glueberry Pickle | Gunda Pickle | Gunde Ka Achar | Here is a traditional recipe for Lasoda Pickle (Glueberry Pickle), a famous delicacy in North India:

Ingredients

Lasoda (Glueberry): 500 grams

Salt: 2–3 tablespoons (to taste)

Turmeric Powder: 1 teaspoon

Red Chili Powder: 1–2 teaspoons (to taste)

Fennel Seeds (Saunf): 1 tablespoon (coarsely crushed)

Fenugreek Seeds (Methi Dana): 1 tablespoon (coarsely crushed)

Mustard Seeds (Rai): 1 tablespoon (coarsely crushed)

Carom Seeds (Ajwain): ½ teaspoon

Mustard Oil: 1 cup

Asafoetida (Hing): ¼ teaspoon

Homemade Gum berry (Gunda) Pickle Recipe

Instructions:

Prepare the Lasoda:

Wash the Lasoda thoroughly and remove their stems.

Boil water in a large pot. Add the Lasoda and boil for 3–4 minutes until they soften slightly (do not overcook). Drain the water and spread them out on a clean cloth to dry completely.

Prepare the Spice Mixture:

In a bowl, combine the salt, turmeric, red chili powder, fennel seeds, fenugreek seeds, mustard seeds, carom seeds, and asafoetida.

Combine Lasoda and Spices:

Once the Lasoda are completely dry, gently press and crush them slightly with your hands, or make a small slit in each one so that the spices can penetrate deep inside.

Mix the Lasoda with the prepared spice mixture, ensuring the spices coat the Lasoda thoroughly.

Add the Oil:

Heat the mustard oil until it begins to smoke, then allow it to cool down to room temperature.

Pour the cooled oil over the Lasoda mixture and mix well.

Jar the Pickle:

Transfer the entire mixture into a clean, dry glass jar. Seal the jar tightly and place it in direct sunlight or a warm spot for 5–7 days; shake the jar daily to ensure the spices and oil mix thoroughly.

The pickle is considered ready when the Lasoda berries have absorbed the flavors of the spices and have become even softer.

Tips:

Always use dry utensils and jars to prevent the pickle from spoiling.

If stored in a cool, dry place, the pickle will remain fresh for several months.

Enjoy this Lasoda pickle with parathas, puris, or dal-chawal!

Hing Pickle | Hing Ka Achar | Homemade Hing Ka Achar | Asafoetida Pickle | Homemade Asafoetida Pickle | How to Make Asafoetida Pickle | Mango Asafoetida Pickle | Asafoetida Pickle with Mango |

 

Hing Pickle | Hing Ka Achar | Homemade Hing Ka Achar | Asafoetida Pickle | Homemade Asafoetida Pickle | How to Make Asafoetida Pickle | Mango Asafoetida Pickle | Asafoetida Pickle with Mango | Here is a traditional recipe for Hing ka Achar (Asafoetida Pickle), known for its pungent aroma and digestive properties. Due to the intense flavor of asafoetida, this pickle is typically prepared in small quantities.

Ingredients

Asafoetida (Hing; preferably in solid/lump form): 2–3 teaspoons (or 1–1½ teaspoons if using powdered asafoetida)

Lemon juice: ¼ cup (extracted from 2–3 lemons)

Salt: 1½ tablespoons

Turmeric powder: 1 teaspoon

Red chili powder: 1 teaspoon (adjust to taste)

Mustard seeds (Rai): 1 teaspoon (Optional)

Fenugreek seeds (Methi dana): ½ teaspoon (Optional)

Mustard oil: ¼ cup

Homemade Asafoetida Pickle Recipe

Instructions

Prepare the Asafoetida:

If you are using solid asafoetida, break it into small pieces or crush it using a mortar and pestle.

Soak the asafoetida pieces in the lemon juice for 2–3 hours until they soften and begin to dissolve slightly. (Skip this step if you are using powdered asafoetida.)

Prepare the Spice Mixture:

In a bowl, combine the salt, turmeric powder, red chili powder, and (if using) the coarsely crushed mustard seeds and fenugreek seeds.

Combine Everything:

Add the asafoetida and lemon mixture to the spice mixture.

Mix thoroughly to form a thick paste.

Add the Oil:

Heat the mustard oil until it begins to smoke, then allow it to cool down to room temperature.

Pour the cooled oil into the asafoetida and spice paste, and mix well. 

Filling the Jar:

Transfer the mixture into a clean, dry glass jar.

Allow the pickle to mature at room temperature for 1–2 days (to let the flavors meld well) and remember to shake the jar daily.

Storage:

Store it in the refrigerator or in a cool, dry place. This pickle keeps well for several weeks.

Serving Suggestions:

Hing pickle is quite potent—therefore, serve it in small quantities as a side dish alongside Dal-Rice, Khichdi, or Parathas; it not only enhances the flavor of the meal but also aids in digestion.

If you would like to learn another method or a South Indian-style recipe for Hing pickle, do let me know!

Lal Mirch Ka Bharwa Achar | Lal Mirch Ka Achar | Whole Red Chilli Pickle Recipe | How to Make Red Chilli Pickle | Easy Recipe of Red Chilli Pickle | Mirch Ka Achar | Chilli Pickle |

 

Lal Mirch Ka Bharwa Achar | Lal Mirch Ka Achar | Whole Red Chilli Pickle Recipe | How to Make Red Chilli Pickle | Easy Recipe of Red Chilli Pickle | Mirch Ka Achar | Chilli Pickle | Here is a classic recipe for whole red chili pickle, which is very popular in North India, especially during the winter season:

Ingredients

Large Red Chilies (thick, low-heat variety): 250 grams

Mustard Seeds (Rai): 2 tablespoons (coarsely ground)

Fennel Seeds (Saunf): 2 tablespoons (coarsely ground)

Fenugreek Seeds (Methi Dana): 1 tablespoon (coarsely ground)

Carom Seeds (Ajwain): 1 teaspoon

Turmeric Powder: 1 teaspoon

Asafoetida (Hing): 1/2 teaspoon

Salt: 2 tablespoons (or to taste)

Dry Mango Powder (Amchur): 2 tablespoons

Mustard Oil: 1 cup

Homemade Whole Red Chilli Pickle Recipe

Instructions:

Preparation

Wash the red chilies and wipe them thoroughly with a cloth to dry them completely. There should be absolutely no moisture left on them.

Remove the stems from the chilies and make a lengthwise slit in each chili, ensuring the chili remains whole.

Prepare the Spice Mix

In a mixing bowl, combine the mustard seeds, fennel seeds, fenugreek seeds, carom seeds, turmeric, asafoetida, salt, and dry mango powder.

Mix all the ingredients together thoroughly.

Stuff the Chilies

Using a small spoon or your fingers, carefully and generously stuff the prepared spice mixture into each chili.

Pack the Pickle into a Jar

Place the stuffed chilies into a clean, dry glass jar.

Add the Oil

Heat the mustard oil until it begins to smoke, then set it aside to cool down (to room temperature).

Pour the cooled oil over the chilies in the jar until they are completely submerged in the oil.

Allow the Pickle to Mature

Tightly close the lid of the jar.

Place the jar in direct sunlight or in a warm spot for 7–10 days. During this period, gently shake the jar daily to ensure the oil and spices coat the chilies evenly.

Once the chilies have softened and fully absorbed the flavors of the spices, the pickle will be ready to eat.

Tips:

To prevent the pickle from spoiling, always use dry utensils and jars.

If stored properly, this pickle remains fresh for several months.

Enjoy this whole red chili pickle with parathas, puris, or any Indian meal!

Nimbu Mirch Ka Achaar | Nimbu Ka Achar | How to Make Lemon Pickle| Lemon Green Chilli Pickle | Homemade Lemon Pickle | Nimbu Ka Achar Kese Banaye | North Indian Lemon Pickle |

 

Nimbu Mirch Ka Achaar | Nimbu Ka Achar | How to Make Lemon Pickle| Lemon Green Chilli Pickle | Homemade Lemon Pickle | Nimbu Ka Achar Kese Banaye | North Indian Lemon Pickle | Here is an easy and delicious recipe for Lemon and Green Chili Pickle:

Ingredients:

Lemons: 8–10 (medium-sized)

Green Chilies: 10–12 (medium or mild, according to taste)

Salt: 3–4 tablespoons (to taste)

Turmeric Powder: 1½ teaspoons

Red Chili Powder: 1–2 teaspoons (optional, for extra heat and color)

Mustard Seeds (Rai): 2 tablespoons (coarsely ground)

Fenugreek Seeds (Methi Dana): 1 tablespoon (coarsely ground or whole)

Asafoetida (Hing): ½ teaspoon

Mustard Oil: ½–1 cup (as needed)

Homemade Lemon Green Chilli Pickle Recipe

Instructions:

Prepare the Ingredients

Wash the lemons and green chilies. Wipe them completely dry with a clean cloth.

Cut the lemons into quarters or smaller pieces. If desired, remove the seeds to reduce bitterness.

Slit the green chilies lengthwise or cut them into 2-inch pieces.

Mix the Spices

In a large bowl, combine the salt, turmeric powder, red chili powder, mustard seeds, fenugreek seeds, and asafoetida.

Add the lemon pieces and green chilies to this spice mixture. Mix well to ensure the spices coat everything thoroughly.

Add the Oil

Heat the mustard oil until it begins to smoke. Allow it to cool down completely.

Pour the cooled oil over the lemon and chili mixture. Mix well.

Allow the Pickle to Mature

Transfer the mixture into a clean, dry glass jar.

Seal the jar tightly and place it in a warm spot or in direct sunlight for 7–10 days.

Shake the jar daily to ensure the spices and oil coat the lemon pieces evenly. As the pickle matures, it will soften, and its flavors will become even more enhanced.

Storage

Once prepared, store the pickle in a cool, dry place or in the refrigerator to keep it fresh for a longer period.

Enjoy your homemade lemon-chili pickle with parathas, dal-chawal, or any Indian meal—it will add a spicy and tangy zest to your food!

Kachhi Haldi Ka Achaar | Raw Haldi Pickle | Raw Turmeric Pickle Recipe | How to Make Raw Haldi Pickle | Raw Haldi Pickle Recipe | Haldi Ka Achaar | Haldi Ka Achar | Haldi Achar Recipe |

 

Kachhi Haldi Ka Achaar | Raw Haldi Pickle | Raw Turmeric Pickle Recipe | How to Make Raw Haldi Pickle | Raw Haldi Pickle Recipe | Haldi Ka Achaar | Haldi Ka Achar | Haldi Achar Recipe | Here is a classic recipe for Turmeric Pickle (Fresh Turmeric Pickle), which is very popular in many Indian households, especially during the winter season:

Ingredients

Fresh Turmeric Root (Raw Turmeric): 250 grams

Fresh Ginger Root: 100 grams (Optional, but commonly included)

Lemon Juice: 1/2 cup (Squeezed from approximately 4 lemons)

Salt: 2 tablespoons (Adjust to taste)

Mustard Seeds (Rai): 1 tablespoon (Coarsely ground)

Green Chilies: 3–4 (Chopped; optional)

Mustard Oil: 1/4 cup (Optional, for enhanced flavor)

Homemade Raw Haldi (Turmeric) Pickle

Instructions:

Thoroughly wash the turmeric and ginger roots to remove all dirt and impurities. Peel the skin off both (wear gloves to avoid staining your hands).

Cut the turmeric and ginger into thin slices or matchstick-sized strips.

Place the chopped turmeric, ginger, and green chilies into a mixing bowl.

Add the salt and the coarsely ground mustard seeds to the bowl. Mix well.

Pour the lemon juice over the mixture and stir thoroughly to combine.

(Optional) Heat the mustard oil until it begins to smoke, then allow it to cool down completely. Once cooled, pour the oil into the mixture and mix well.

Transfer the pickle into a clean, dry glass jar.

Shake the jar well and let it sit at room temperature for 2–3 days; stir it once daily to ensure all the flavors meld together perfectly.

The pickle can be stored in the refrigerator for up to 3 weeks. The longer the pickle ages, the more delicious it becomes. 

Serving Suggestions:

Enjoy the turmeric pickle as a zesty and healthy side dish alongside Indian meals, especially with parathas or dal-chawal.

Beetroot Pickle | How to Make Beetroot Pickle | Homemade Beetroot Pickle | Beetroot Pickle Recipe | Beetroot Pickle Recipe at Home | Simple Beetroot Pickle Recipe | Easy Recipe of Beetroot Pickle | Best Beetroot Pickle Recipe |

 

Beetroot Pickle | How to Make Beetroot Pickle | Homemade Beetroot Pickle | Beetroot Pickle Recipe | Beetroot Pickle Recipe at Home | Simple Beetroot Pickle Recipe | Easy Recipe of Beetroot Pickle | Best Beetroot Pickle Recipe | Beetroot pickle is a sweet, tangy, and spicy North Indian-style pickle. Here is a classic recipe for it:

Ingredients

Beetroot: 500 grams

Mustard oil: 1 cup

Salt: 2 tablespoons

Red chili powder: 1 tablespoon

Turmeric powder: 1/2 tablespoon

Fennel seeds (Saunf): 1 tablespoon

Mustard seeds (Rai): 1 tablespoon

Fenugreek seeds (Methi): 1/2 tablespoon

Vinegar: 1/4 cup

Homemade Beetroot Pickle Recipe

Instructions:

Wash the beetroots thoroughly. Peel them and cut them into thin slices or small pieces.

Boil the beetroot pieces for 3–4 minutes, then drain the water and let them dry completely (either air-dry them or pat them dry with a towel).

Heat the mustard oil until it begins to smoke, then let it cool down.

In a large bowl, combine the beetroot pieces, salt, red chili powder, turmeric, fennel seeds, mustard seeds, and fenugreek seeds.

Add the cooled mustard oil and vinegar to the mixture. Mix well to ensure the spices and oil thoroughly coat the beetroot pieces.

Transfer the mixture into a clean, dry glass jar. Seal the jar tightly.

Place the jar in direct sunlight for 2–3 days, shaking it gently every day.

Your beetroot pickle is ready! Store it in the refrigerator to keep it fresh for a longer period.

Enjoy it as a delicious side dish with Roti, Paratha, or Dal-Chawal.