A few pickles to tickle your taste buds

Apple Achar


Apples – 1kg

Red chilli (ground) – 50 gm

Vinegar – 750 gm

Salt – to taste

Sugar – 2 tsp

Cloves – half tsp


Pour vinegar into a glass jar. Add ground chilli, salt, sugar and cloves. Stir well for 4-5 minutes. Wash and wipe the apples. Chop and put it in the jar. Cover and keep it out in the sun for two weeks. Shake the bottle daily. Serve the pickle after two weeks.

Papaya Achar


Raw papaya – 1 kg

Chilli (ground) – 1 tsp

Mustard oil – 150 gm

Aniseed – 1 tsp

Ginger (minced) – 50 gm

Asafoetida – Half tsp

Turmeric powder – 1 tsp

Salt to taste


Peel papaya and chop. Put it in a sauce pan. Add enough water and boil it on low heat to cook for 4-5 minutes. Remove from heat, discard the water and leave the papaya pieces out in the sun to dry.

Heat oil and add asafoetida, ginger, salt, chilli ground and turmeric powder. Fry for a minute and turn off the heat. Keep it aside to cool. When the papaya pieces get dried, put them in a glass jar. Pour the oil into it and keep the jar out in the sun, too. Use it after 8-10 days. During this while, shake the bottle often.

Carrot Achar


Carrot – 1 kg

Mustard oil – 8 tbsp

Mustard (ground) – 5 tbsp

Vinegar – 7 tbsp

Salt – To taste

Red chilli powder – Two and a half tbsp

Turmeric powder – Two and a half tsp

Asafoetida – 1 tsp


Scrape carrots. Wipe and cut them lengthwise. Heat oil and put turmeric powder and asafoetida in the oil and keep it aside to cool. Put the carrot pieces in a glass jar. Add vinegar, salt, ground red chilli and mustard. Mix well together. Pour oil and mix. Cover and keep it aside. Use after two days.

Note: This pickle can be prepared even without vinegar. It does not affect the taste.

Brinjal Achar


Brinjal – 500 gm

Salt – 1 tsp

Oil – 2 tbsp

Onion (chopped) – 200 gm

Cloves, garlic (crushed) – 3 each

Fresh red chillies (chopped) – 2

Sugar – 2 tsp

Garam masala powder – 1 tsp

Coriander (ground) – 1 tsp coriander

Chilli (ground) – Half tsp

Vinegar – 1 tbsp

Water – 160 ml


Peel and chop brinjal. Sprinkle half tsp salt and keep it aside. Wash under running water after 20 minutes. Wipe with a tissue and keep aside.

Heat the oil in a large non-stick pan. Fry onion, garlic and fresh red chilli till golden brown. Add chopped brinjal and cool for two minutes. While you stir, add half tsp salt, tomatoes, sugar, coriander, vinegar and water. Cook for 15 minutes.

Bittergourd Achar


Bittergourd – 1 kg

Turmeric powder – 50 gm

Mustard seeds – 50 gm

Aniseed – 25 gm

Salt – to taste

Oil – 500 gm


Use fresh, soft and small bittergourd. Slit in the middle and scrape a little. Rub 25 gm salt on the bittergourd and leave overnight. The next morning, wash and spread on a sheet and leave out in the sun for 3-4 hours. Grind mustard and aniseed. Add turmeric powder, ground red chilli and salt.

Pour oil and mix. Fill the masala stuffing into the bittergourd and tie them with a thread. Keep the stuffed bittergourd in a glass jar. Tie its mouth with a piece of cloth and keep it in the sun for a week. Finally, pour the remaining oil. Place the jar again under the sun for a week and use it thereafter.

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