Traditional Flaxseed Pickle Recipe | Alsi Ka Achar | How to Make Alsi Ka Achar | Alsi Ka Achar Recipe Easy | North Indian Alsi Ka Achar | Flaxseed Pickle | Homemade Flaxseed Pickle |

 

Traditional Flaxseed Pickle Recipe | Alsi Ka Achar | How to Make Alsi Ka Achar | Alsi Ka Achar Recipe Easy | North Indian Alsi Ka Achar | Flaxseed Pickle | Homemade Flaxseed Pickle | Here is a traditional recipe for flaxseed pickle (Alsi ka Achar), commonly prepared in Northern India:

Ingredients:

100g flaxseeds

2 tablespoons mustard oil (or as needed)

1 teaspoon mustard seeds (Rai)

1 teaspoon fennel seeds (Saunf)

1/2 teaspoon fenugreek seeds (Methi)

1/2 teaspoon Nigella seeds (Kalonji)

1/2 teaspoon cumin seeds (Jeera)

1/2 teaspoon turmeric powder

1–2 teaspoons red chili powder (to taste)

1 teaspoon coriander powder

1/2 teaspoon black salt

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

1/2 teaspoon Asafoetida (Hing)

Salt (to taste)

1–2 tablespoons vinegar or lemon juice

Homemade Flaxseed Pickle Recipe

Instructions:

Roast the Flaxseeds:

Dry roast the flaxseeds over low heat for 3–4 minutes until they begin to crackle and release a fragrant aroma. Allow them to cool down.

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. Let them cool, then coarsely crush or grind them.

Combine the Spices:

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

Combine Flaxseeds and Spices:

Add the cooled, roasted flaxseeds to the spice mixture. Stir well to combine.

Temper the Pickle (Tadka):

Heat the mustard oil until it begins to emit a faint smoke, then let it cool down slightly. Add the Asafoetida (Hing) to the oil.

Pour this tempered oil over the mixture of flaxseeds and spices. Add vinegar or lemon juice to it and mix thoroughly.

Allow the pickle to mature:

Transfer the pickle into a clean, dry glass jar.

Let it sit at room temperature for at least 2–3 days; during this time, shake the jar daily to ensure the spices mix well and their flavors meld together.

Storage:

Store it in a cool, dry place, or keep it in the refrigerator for long-term preservation. Always use a dry spoon when scooping out the pickle. 

Serving Suggestions:

Enjoy this flaxseed pickle with parathas, dal-chawal (lentils and rice), or khichdi—or simply savor it as a delicious and nutritious side dish alongside your meals!

If you would like a spicier, oil-free, or instant version of this recipe, please let me know!