Traditional Indian Mango Pickle Recipe | Oil-Free Mango Pickle | Mango Pickle Recipe with Zero Oil | Oil Free Mango Pickle Recipe | Homemade Mango Pickle Recipe | Mango Pickle Recipe at Home | How to Make Mango Pickle with No Oil |

 

Traditional Indian Mango Pickle Recipe | Oil-Free Mango Pickle | Mango Pickle Recipe with Zero Oil | Oil Free Mango Pickle Recipe | Homemade Mango Pickle Recipe | Mango Pickle Recipe at Home | How to Make Mango Pickle with No Oil | Oil-Free Mango Pickle Recipe: Here is a recipe for oil-free mango pickle (Aam ka Achar) that is healthy, tangy, and bursting with incredible flavor! This method is particularly popular in certain parts of North India and is very easy to prepare; it utilizes lemon juice or vinegar as a natural preservative.

Ingredients

Raw Mangoes: 500 grams

Salt: 2–3 tablespoons (to taste)

Red Chili Powder: 2 teaspoons

Turmeric Powder: 1 teaspoon

Fennel Seeds (Saunf): 1 tablespoon

Mustard Seeds (Rai): 1 tablespoon

Fenugreek Seeds (Methi Dana): 1 teaspoon

Nigella Seeds (Kalonji): 1 teaspoon

Lemon Juice: 1/2 cup (or use white vinegar)

Asafoetida (Hing): A pinch (Optional)

Homemade Oil-free Mango Pickle Recipe

Instructions

Prepare the Mangoes:

Wash the mangoes thoroughly and dry them completely.

Cut them into small pieces (with or without the skin).

Sprinkle salt and turmeric over them, mix well, and let them sit for 2–3 hours to allow some of the moisture to drain out.

Roast and Grind the Spices:

Lightly dry-roast the fennel seeds, mustard seeds, and fenugreek seeds for 1–2 minutes.

Allow them to cool, then grind them coarsely.

Assemble the Pickle:

In a large bowl, combine the mango pieces, ground spices, red chili powder, nigella seeds, asafoetida, and lemon juice.

Mix thoroughly to ensure the spices coat every piece evenly.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar.

Place the jar in a cool, dry place (or in direct sunlight) for 2–3 days.

Shake the jar or stir the pickle daily to ensure everything mixes well. 

Ready to Eat:

The pickle is ready to eat in 3–4 days and remains fresh for 2–3 weeks when stored in the refrigerator.

Tips:

Always use a dry spoon when scooping out the pickle.

You can adjust the quantities of chili and salt according to your personal taste.

For a tangier flavor—and to extend the pickle's shelf life—you may use vinegar instead of lemon juice.

To further enhance the flavor, you can add a small amount of sugar or jaggery (gur) to give it a delightful sweet-and-sour profile. This oil-free mango pickle is incredibly fresh, crisp, and completely guilt-free—making it the perfect accompaniment to parathas, rice, or snacks!

If you would like this recipe in Hindi, a sweet version of it, or instructions on how to prepare a smaller batch, please do let me know.

Rose Apple Pickle | Homemade Rose Apple Pickle | How to Make Rose Apple Pickle Recipe | Rose Apple Pickle Recipe at Home | Jamrul (Rose Apple Pickle) Pickle |

 

Rose Apple Pickle | Homemade Rose Apple Pickle | How to Make Rose Apple Pickle Recipe | Rose Apple Pickle Recipe at Home | Jamrul (Rose Apple Pickle) Pickle | Rose Apple Pickle (Jamrul Pickle) Recipe: Here is a delicious and unique recipe for Rose Apple Pickle (also known as Jamrul pickle or Water Apple pickle). Rose apples (Syzygium jambos)—also referred to as water apples or jamrul—are juicy, mildly sweet fruits that are quite popular across South and Southeast Asia. Their crisp texture makes for a refreshing, tangy, and slightly spicy pickle.

Ingredients

Rose Apples (Jamrul / Water Apples): 500 grams

Salt: 1–2 tablespoons (to taste)

Turmeric Powder: 1 teaspoon

Red Chili Powder: 1–2 teaspoons

Mustard Seeds (Rai): 1 tablespoon

Fennel Seeds (Saunf): 1 teaspoon

Fenugreek Seeds (Methi): ½ teaspoon

Nigella Seeds (Kalonji): ½ teaspoon

Mustard Oil: ¼ cup

Lemon Juice or Vinegar: 2 tablespoons (for tanginess and preservation)

Asafoetida (Hing): A pinch (Optional)

Homemade Rose Apple Pickle Recipe

Instructions

Prepare the Rose Apples:

Thoroughly wash and dry the rose apples.

Cut them into quarters or smaller pieces, and remove the seeds.

Salt and Set Aside:

Sprinkle salt and turmeric powder over the cut rose apple pieces.

Mix them well and set them aside for 1 hour.

If any liquid has leached out of the fruit, drain it off and gently pat the pieces dry with a clean cloth.

Roast and Grind the Spices:

Lightly dry-roast the mustard seeds, fennel seeds, and fenugreek seeds for 1–2 minutes.

Allow them to cool, then coarsely grind them.

Assemble the Pickle:

In a large bowl, combine the rose apple pieces, the ground spices, nigella seeds, red chili powder, and asafoetida. Mix all the ingredients thoroughly.

Add the Oil and Lemon Juice:

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

Add this oil—along with the lemon juice or vinegar—to the pickle mixture.

Stir everything well to ensure the spices coat all the fruit pieces evenly.

Store and Let the Pickle Mature:

Transfer the pickle into a clean, dry glass jar.

Allow the pickle to mature at room temperature for 1–2 days; during this time, stir or shake it daily.

It is ready to eat in about 2 days; however, to preserve its crispness, it is best consumed within 1–2 weeks. 

Tips:

Always use a dry spoon when scooping out the pickle.

Refrigerate the pickle to keep it fresh for longer and to maintain its crisp texture.

You can adjust the quantities of chili and salt according to your personal preference.

For a sweet-and-sour flavor, you may also add a small amount of sugar or jaggery.

This refreshing pickle makes for a delightful, tangy side dish to accompany Dal-Chawal (lentils and rice), Parathas, or snacks. If you would like any variations, an oil-free version, or the recipe in Hindi, please let me know!

Cucumber Pickle | Old Fashioned Cucumber Pickle | How to Make Cucumber Pickle | Cucumber Pickle Recipe | Homemade Cucumber Pickle | Cucumber Pickle Recipe at Home |

 

Cucumber Pickle | Old Fashioned Cucumber Pickle | How to Make Cucumber Pickle | Cucumber Pickle Recipe | Homemade Cucumber Pickle | Cucumber Pickle Recipe at Home | Cucumber Pickle (Kheere ka Achar) Recipe: Here is an easy and delicious recipe for cucumber pickle (Kheere ka Achar), which is very popular in North India, especially during the summer months. This pickle is crisp, tangy, and mildly spicy making it the perfect side dish to accompany any meal.

Ingredients:

Cucumber (Kakdi/Kheera): 500 grams

Salt: 2 tablespoons (or to taste)

Mustard Seeds (Rai): 1 tablespoon

Fennel Seeds (Saunf): 1 tablespoon

Fenugreek Seeds (Methi Dana): 1 teaspoon

Nigella Seeds (Kalonji): 1 teaspoon

Turmeric Powder: 1 teaspoon

Red Chili Powder: 1–2 teaspoons

Mustard Oil: 1/3 cup

Vinegar or Lemon Juice: 2 tablespoons (Optional; for tanginess and preservation)

Asafoetida (Hing): A pinch (Optional)

Homemade Pickled Cucumber Recipe

Instructions:

Prepare the Cucumbers:

Wash and dry the cucumbers thoroughly. You may peel them if you prefer.

Cut them into thin, long strips or small bite-sized pieces.

Sprinkle salt over the pieces, mix well, and set them aside for 1–2 hours to allow the cucumbers to release their water.

Drain off the excess water and pat the cucumber pieces dry using a clean cloth.

Roast and Grind the Spices:

Lightly dry-roast the mustard seeds, fennel seeds, and fenugreek seeds for 1–2 minutes.

Allow them to cool down, and then grind them coarsely.

Assemble the Pickle:

In a large bowl, combine the cucumber pieces, the ground spices, nigella seeds, turmeric powder, red chili powder, and asafoetida (hing).

Mix all the ingredients together thoroughly.

Add the Oil and Vinegar:

Heat the mustard oil until it begins to smoke. Then, allow it to cool down slightly.

Pour this oil over the cucumber mixture. If you are using vinegar or lemon juice, add that in as well.

Mix everything thoroughly to ensure that every piece of cucumber is coated with the spices and oil.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar.

Let it sit at room temperature for 1–2 days, shaking the jar once daily.

This pickle is ready to eat within 2–3 days and remains crisp for about a week.

Serving and Storage Tips

Always use a clean, dry spoon when serving the pickle.

Refrigerate the pickle to keep it fresh for a longer period.

It tastes best when served with parathas, rotis, or rice. This pickle is very easy to prepare and is perfect for summer meals. If you would like an oil-free version, the recipe in Hindi, or any other variations, please let me know!

Best Pickled Okra | Okra Pickle Recipe | Best Okra Pickle | Easy Recipe of Pickled Okra | Pickled Okra Recipe at Home | Homemade Pickled Okra | Pickled Okra Recipe Easy |

 

Best Pickled Okra | Okra Pickle Recipe | Best Okra Pickle | Easy Recipe of Pickled Okra | Pickled Okra Recipe at Home | Homemade Pickled Okra | Pickled Okra Recipe Easy | Here is a classic pickled okra recipe you can try:

Ingredients:

1-pound fresh okra, washed and trimmed

2 cups white vinegar

2 cups water

3 tablespoons kosher salt

4 cloves garlic, peeled

2 teaspoons dill seeds (or 4 sprigs of fresh dill)

1 teaspoon black peppercorns

1 teaspoon mustard seeds

1/2 teaspoon red pepper flakes (optional, for heat)

2 bay leaves

Homemade Okra Pickle Recipe

Instructions:

Sterilize the Jars: Wash two pint-sized canning jars and their lids in hot, soapy water. Rinse thoroughly. To sterilize the jars, place them in boiling water for 10 minutes, then let them air dry.

Prepare the Brine: Combine the vinegar, water, and salt in a saucepan. Stir until it comes to a boil and the salt has dissolved. Remove from heat.

Fill the Jars: Place 2 cloves of garlic, 1 teaspoon of dill seeds, 1/2 teaspoon of black peppercorns, 1/2 teaspoon of mustard seeds, 1/4 teaspoon of red pepper flakes (if using), and 1 bay leaf into each jar. Pack the okra tightly into the jars, with the tips pointing upward.

Add the Brine: Pour the hot brine over the okra, leaving about 1/2 inch of headspace at the top. Gently tap the jars to release any air bubbles.

Seal: Wipe the rims of the jars clean, place the lids on top, and tighten the bands finger tight.

Cool: Allow the jars to cool to room temperature. Store them in the refrigerator (for quick pickles), or if you prefer to keep them at room temperature, process them in boiling water for 10 minutes.

Wait: For the best flavor, let the pickles sit for at least 2 days before eating. They will stay fresh in the refrigerator for up to 2 months.

Enjoy your tangy, crunchy pickled okra!

Mango and Nigella Seed Pickle | Aam Ki Kalonji | Mango Pickle | Sweet & Sour Mango Pickle | How to Make Mango Pickle | Mango Pickle Recipe | Homemade Mango Pickle |

 

Mango and Nigella Seed Pickle | Aam Ki Kalonji | Mango Pickle | Sweet & Sour Mango Pickle | How to Make Mango Pickle | Mango Pickle Recipe | Homemade Mango Pickle | Aam ki Kalonji (Mango and Nigella Seed Pickle) Recipe: Here is a classic recipe for 'Aam ki Kalonji' (also known as 'Mango Kalonji Pickle' or 'Kalonji-style Mango Pickle'). This is a popular North Indian mango pickle characterized by the distinct flavor of kalonji (nigella seeds). This pickle is tangy, spicy, and aromatic—making it the perfect accompaniment to parathas or dal-chawal (lentils and rice).

Ingredients:

Raw Mangoes (medium-sized): 1 kg

Salt: 3–4 tablespoons (adjust to taste)

Turmeric Powder: 2 tablespoons

Red Chili Powder: 2 tablespoons

Fennel Seeds (Saunf): 2 tablespoons

Mustard Seeds (Rai): 2 tablespoons

Fenugreek Seeds (Methi Dana): 1 tablespoon

Nigella Seeds (Kalonji): 2 tablespoons

Mustard Oil: 250–300 ml

Asafoetida (Hing): 1/2 teaspoon

Vinegar: 2–3 tablespoons (Optional; for added tanginess and to help preserve the pickle for a longer duration)

Homemade Aam Ki Kalonji Recipe

Instructions

Prepare the Mangoes:

Thoroughly wash and dry the raw mangoes.

Cut the mangoes into small pieces (with or without the stones/pits, according to your preference).

Sprinkle salt and turmeric powder over the mango pieces. Mix well.

Spread the pieces out on a tray and leave them for 4–6 hours (or overnight) to allow any excess moisture to drain out.

Drain the Mangoes:

Discard any water that has drained from the mangoes. Pat the mango pieces dry using a clean cloth.

Roast and Grind the Spices:

Lightly dry-roast the fennel seeds, mustard seeds, and fenugreek seeds. Let them cool down, and then grind them coarsely.

Combine the Pickle Ingredients:

In a large bowl, add the mango pieces, ground spices, nigella seeds (kalonji), red chili powder, and asafoetida (hing).

Mix all the ingredients thoroughly.

Add the Oil:

Heat the mustard oil until it begins to smoke (reaching its smoking point). Allow the oil to cool down slightly.

Pour this oil over the mixture of mangoes and spices, and mix well.

Add Vinegar (Optional):

To enhance the tanginess of the pickle and help preserve it for a longer duration, add vinegar and mix thoroughly.

Store the Pickle:

Transfer the pickle into a clean (sterilized) glass jar.

Place the jar in direct sunlight or in a warm spot for 4–5 days; shake the jar daily to ensure the pickle mixes well. After one week, the pickle will be ready to eat! Its flavor will only improve with time.

Tips

Always use a dry and clean spoon when scooping out the pickle.

You can adjust the quantities of spices and salt according to your personal preference.

To prevent the pickle from spoiling, the oil in the jar should completely cover the mango pieces.

Store it in a cool, dry place, or keep it in the refrigerator to keep it fresh for an extended period.

This pickle tastes best when enjoyed with piping hot parathas, pooris, or dal-chawal (lentils and rice)!

If you would like instructions on how to make a smaller batch of this pickle, an oil-free alternative, or the recipe in Hindi, please let me know.

Plum Pickle Recipe | Dried Plum Pickle | Aam Ka Bukhara Pickle | How to Make Plum Pickle | Plum Pickle | How to Make Plum Pickle at Home | Homemade Plum Pickle |

 

Plum Pickle Recipe | Dried Plum Pickle | Aam Ka Bukhara Pickle | How to Make Plum Pickle | Plum Pickle | How to Make Plum Pickle at Home | Homemade Plum Pickle | Plum Pickle Recipe (Dried Plum Pickle): Here is a classic North Indian/Pakistani-style recipe for making plum pickle:

Ingredients

Plums (Dried Plums): 250 grams

Sugar or Jaggery: 100 grams (adjust to taste)

Mustard Oil: ½ cup

Vinegar: 2 tablespoons

Salt: To taste

Red Chili Powder: 1–2 teaspoons

Turmeric Powder: ½ teaspoon

Roasted Cumin Powder: 1 teaspoon

Fennel Seeds (Saunf): 1 teaspoon

Nigella Seeds (Kalonji): ½ teaspoon

Fenugreek Seeds (Methi Dana): ½ teaspoon

Mustard Seeds (Rai): 1 teaspoon

Black Salt: ½ teaspoon (Optional)

Whole Dried Red Chilies: 2 (Optional)

Water: As required

Homemade Plum Pickle Recipe

Instructions:

Wash and Soak:

Wash the dried plums thoroughly and soak them in warm water for 2–3 hours to soften them. Drain off the excess water.

Cook the Plums:

In a pan, add the soaked plums, sugar/jaggery, and a little water. Cook over medium heat until the plums become soft and the sugar/jaggery dissolves, forming a thick syrup.

Prepare the Spice Blend:

Dry roast the fennel seeds, mustard seeds, fenugreek seeds, and whole red chilies for 1–2 minutes. Let them cool down, then coarsely crush them.

Combine Everything:

Add the roasted spices, red chili powder, turmeric, roasted cumin powder, salt, black salt, and nigella seeds to the cooked plum mixture. Stir well to combine. Combine the Oil and Vinegar:

Heat the mustard oil until it begins to smoke, then let it cool down slightly. Pour the oil and vinegar into the plum mixture. Mix thoroughly.

Cool and Store:

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

Allow the Pickle to Mature:

Keep the jar at room temperature for 2–3 days so that the flavors of the spices infuse well into the pickle; during this time, shake the jar once daily. As the pickle sits, it will gradually thicken.

Tips

You can adjust the quantities of sugar (or jaggery) and chilies according to your personal preference. To keep the pickle fresh for a longer period, store it in the refrigerator.

To prevent the pickle from spoiling, always use a clean and dry spoon.

This sweet, tangy-sweet, and spicy pickle pairs wonderfully with parathas, rotis, or rice.

If you would like to prepare a smaller batch, make an oil-free version, or would like the recipe in Hindi, please do let me know!

Kalonji Pickle | Nigella Seeds Pickle | How to Make Kalonji Pickle | Best Recipe of Kalonji Pickle | Kalonji Pickle Recipe | Homemade Kalonji Pickle | Nigella Seeds Pickle |

 

Kalonji Pickle | Nigella Seeds Pickle | How to Make Kalonji Pickle | Best Recipe of Kalonji Pickle | Kalonji Pickle Recipe | Homemade Kalonji Pickle | Nigella Seeds Pickle | Kalonji Pickle (Nigella Seeds Pickle) is a popular condiment enjoyed in India and Pakistan, known for its tangy, spicy, and aromatic flavor. Here is a simple recipe for making Kalonji Pickle:

Ingredients

Kalonji (Nigella seeds): 2 tablespoons

Mustard seeds: 1 tablespoon

Fennel seeds: 1 tablespoon

Fenugreek seeds: 1 teaspoon

Red chili powder: 2 teaspoons

Turmeric powder: 1 teaspoon

Salt: To taste

Lemon juice or Vinegar: ½ cup

Mustard oil: ½ cup

Optional: Chopped green chilies, garlic cloves, or small pieces of mango/carrot

Homemade Kalonji Pickle Recipe

Instructions

Dry roast the Kalonji, mustard seeds, fennel seeds, and fenugreek seeds in a pan for 1-2 minutes. Let them cool down, then grind them coarsely.

In a mixing bowl, add the ground spice mixture, red chili powder, turmeric, and salt.

Mix in your choice of vegetables (if using).

Add the lemon juice or vinegar and mix well.

Heat the mustard oil until it begins to smoke. Let it cool down slightly, then pour it over the mixture of spices and vegetables.

Mix everything together thoroughly.

Transfer the pickle into a clean, dry, and airtight jar.

To allow the flavors to meld properly, let it sit at room temperature for at least 2-3 days; during this time, shake the jar once a day.

Serving Suggestions

Serve it with paratha, roti, rice, or any Indian meal.

Store it in a cool, dry place. Refrigerating it helps preserve it for a longer duration. If you would like to prepare a very simple version of this, you can omit the optional vegetables and simply mix the nigella seeds and spices with oil and lemon juice (or vinegar).

If you would like any variations or the recipe instructions in Hindi, please let me know!

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.

Tangy & Spicy Traditional Nadru Pickle | Kashmiri Style Nadru Pickle Recipe | Kashmiri Style Lotus Stem Pickle | Lotus Stem Pickle Recipe | Kamal Kakdi Ka Achar |

 

Tangy & Spicy Traditional Nadru Pickle | Kashmiri Style Nadru Pickle Recipe | Kashmiri Style Lotus Stem Pickle | Lotus Stem Pickle Recipe | Kamal Kakdi Ka Achar | Here is a traditional recipe for Nadru ka Achar (Kashmiri-style Lotus Stem Pickle):

Ingredients:

500g Nadru (Lotus Stem), peeled and sliced ​​into 1/2-inch rounds

2 tablespoons Salt (for boiling)

1.5 tablespoons Mustard Seeds (Rai)

1 tablespoon Fennel Seeds (Saunf)

1 teaspoon Fenugreek Seeds (Methi)

1 teaspoon Nigella Seeds (Kalonji)

1 teaspoon Cumin Seeds (Jeera)

1/2 teaspoon Turmeric Powder

1–2 teaspoons Kashmiri Red Chili Powder

1 tablespoon Coriander Powder

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

Salt to taste

Instructions:

Prepare the Nadru:

Wash and peel the lotus stems, then slice them into 1/2-inch-thick rounds.

Boil these pieces in salted water for 5–7 minutes until they become slightly tender (but not completely mushy).

Drain the water and spread the pieces out on a towel to let them dry completely—ideally, let them air-dry for 1–2 hours if possible.

Roast and Grind the Spices:

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, and cumin seeds for 1–2 minutes until they become aromatic.

Allow them to cool, then coarsely crush or grind the mixture.

Combine the Spices:

In a large bowl, mix the roasted spice blend with the turmeric, chili powder, coriander powder, amchur, and salt.

Mix the Nadru and Spices:

Add the dried lotus stem pieces to the spice mixture. Gently toss to combine, ensuring the spices coat the pieces thoroughly. 

Temper the Pickle:

Heat the mustard oil until it begins to smoke; then turn off the heat and allow the oil to cool for one minute. Now, add the asafoetida (hing).

Pour this hot oil over the mixture of Nadru and spices. Add the vinegar and mix thoroughly.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar.

Allow it to mature at room temperature for 3–5 days; shake the jar daily to ensure the pickle 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 when handling the pickle.

Serving Suggestions:

Enjoy the delicious, tangy flavor of this Nadru pickle alongside parathas, rice dishes, or traditional Kashmiri cuisine!

If you would like to know a quick-prep method or an oil-free alternative for this recipe, please be sure to let me know.

Guava Pickle | North Indian Style Guava Pickle | Indian Guava Pickle | Homemade Guava Pickle | Amrud Ka Achar | How to Make Guava Pickle | Homemade Guava Pickle Recipe | Guava Pickle at Home |

 

Guava Pickle | North Indian Style Guava Pickle | Indian Guava Pickle | Homemade Guava Pickle | Amrud Ka Achar | How to Make Guava Pickle | Homemade Guava Pickle Recipe | Guava Pickle at Home | Here is a recipe for making a classic North Indian-style Guava Pickle:

Ingredients:

500g firm, raw, or semi-ripe guavas, washed and cut into small pieces (remove seeds if they are hard)

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

North Indian Style Guava Pickle Recipe

Instructions:

Prepare the Guavas:

Wash the guavas and wipe them dry.

Cut them into small pieces. If the seeds are hard, remove them.

Sprinkle 2 tablespoons of salt over the guava pieces, mix well, and set aside for 1–2 hours. This draws out excess moisture and further enhances the flavor.

After 1–2 hours, drain off any water that has accumulated, and gently wipe the guava pieces dry using a kitchen towel.

Dry the Guavas:

Spread the guava pieces out on a clean cloth and let them air-dry for at least 1 hour to allow the surface moisture to evaporate.

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. Once cooled, coarsely crush or grind them. 

Combine the Spices:

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

Mix Guavas and Spices:

Add the dried guava pieces to the spice mixture and toss gently to ensure the spices coat the pieces thoroughly.

Temper the Pickle:

Heat mustard oil until it begins to emit a faint smoke; then, turn off the heat and allow the oil to cool slightly. Add the asafoetida (hing) to it.

Pour this hot oil over the guava and spice mixture, add the vinegar, and stir well. 

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar. Gently press it down.

Allow the pickle to mature at room temperature for 3–4 days; shake the jar daily to ensure the ingredients mix well. For the best flavor, let it sit for a full week.

Storage:

Store in a cool, dry place, or refrigerate to keep it fresh for a longer period. Always use a dry spoon when handling.

Serving Suggestions:

Enjoy this guava 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 learn how to make a sweet version of this pickle, or a style specific to a different region, please let me know!

Traditional Punjabi Style Turnip Pickle | North Indian Turnip Pickle | Turnip Pickle | Turnip Carrot Pickle | Himachal's Famous Turnip Pickle | Shalgam Ka Achar |

 

Traditional Punjabi Style Turnip Pickle | North Indian Turnip Pickle | Turnip Pickle | Turnip Carrot Pickle | Himachal's Famous Turnip Pickle | Shalgam Ka Achar |  Here is a traditional recipe for turnip pickle, prepared in the North Indian/Punjabi style:

Ingredients:

500g Turnips, peeled and cut into small pieces

2 medium-sized Carrots, peeled and cut into long strips (Optional, for color and crunch)

10–12 Green chilies, split lengthwise (Optional, for heat)

1 tbsp Salt (for blanching)

1 tbsp Mustard seeds (Rai)

1 tbsp Fennel seeds (Saunf)

1 tbsp Fenugreek seeds (Methi)

1 tsp Nigella seeds (Kalonji)

1 tsp Cumin seeds (Jeera)

1/2 tsp Turmeric powder

1–2 tsp Red chili powder (to taste)

1 tbsp Coriander powder

1 tsp Black salt

2 tbsp Jaggery or Sugar (Optional, for a sweet note)

1 tbsp Amchur (Dry mango powder) or juice of 1 Lemon

1/2 cup Mustard oil (or as required)

1/2 tsp Asafoetida (Hing)

2–3 tbsp Vinegar

Homemade Turnip Carrot Pickle Recipe

Instructions:

Prepare the Vegetables:

Peel the turnips and carrots and cut them into pieces.

Bring 1 liter of water to a boil with 1 tablespoon of salt added to it. Add the turnip and carrot pieces to this water; blanch them for 3–4 minutes until they become slightly tender (but not completely soft/mushy). Drain the water, spread the pieces out on a cloth, and let them air-dry for 1–2 hours to ensure all moisture evaporates.

Prepare the Green Chilies:

Wash, dry, and slit the green chilies lengthwise (Optional). 

Roast and Grind the Spices:

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, and nigella seeds (kalonji) for 1–2 minutes until they become aromatic.

Once cooled, coarsely grind or crush them.

Combine the Spices:

In a large mixing bowl, combine the ground spices with turmeric powder, red chili powder, coriander powder, black salt, dry mango powder (amchur), and (if using) jaggery or sugar.

Mix the Vegetables and Spices:

Add the dried turnips, carrots, and green chilies to the bowl. Mix everything thoroughly to ensure the spices coat the vegetables evenly.

Temper the Pickle:

Heat the mustard oil until it begins to smoke, then let it cool down slightly. Add the asafoetida (hing).

Pour the tempered oil over the mixture of vegetables and spices. Add the vinegar and mix well.

Allow the Pickle to Mature:

Transfer the mixture into a clean, dry glass jar. Gently press it down.

Allow the pickle to mature at room temperature for 3–5 days; shake the jar daily to mix the contents. 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 freshness for a longer period. Always use a dry spoon when handling the pickle.

Serving Suggestions:

Enjoy this turnip pickle with parathas, theplas, dal-chawal (lentils and rice), or any Indian meal!

If you would like to learn the Himachali-style or "instant" version of this pickle, please let me know!