Tag Archives: pickle recipe

Jimikand Achar Recipe – Yam Pickle Recipe

Jimikand Achar Recipe – Yam Pickle Recipes

Yam pickle is the crunchy and delicious pickle which will make your meal more delightful. Yam is one of those vegetable that everyone pinch their nose at. But its spicy pickle will make them go wow for sure! To make the pickle, just boil the jam chunks and mix all the spices in it. It’s that simple.

You can store this pickle for about a month in an airtight container or store the pickle in refrigerator for nice 6 months. Yam also known as jimikand is used to prepare various types of curry and chutney. This time try making yam pickle with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Grease the hands with some oil and cut off the dark skin of yam with the help of a knife then chop it into ½ x ½ inch thick long pieces. Discard its black portion and place the yam chunks in a bowl filled with water.

yam pickle

Wash the yam chunks and put them in a pressure cooker.

yam pickleMaking:

Pour a cup of water into the cooker, put the lid on and cook the yam until a whistle is released. After that, reduce the flame to low and cook it for 2 to 3 minutes more. 3 minutes later, turn off the flame and let the pressure settle on its own.

yam pickle

Pressure has escaped completely, take off the lid and transfer the yam on a sieve placed over a bowl so that the water gets drained out.

yam pickle

Spread the yam by separating the chunks on clean muslin cloth, keep it under direct sunlight or under fan for 2 hours so that they dries out completely.

yam pickle

2 hours are over, yam chunks have dried out completely. Transfer them in a big bowl and add salt, fenugreek powder, yellow mustard powder, asafoetida, turmeric powder, carom seeds, red chilly powder, vinegar, crushed black pepper and mustard oil into the yam. Mix all the ingredients really well until the yam chunks gets nicely coated with the masala. Yam pickle is now ready. You can consume the pickle right now but it will taste more delicious after 3 days when the yam chunks will absorb all the masala properly. Cover and keep the pickle under sunlight or on dry place inside the room. Stir the pickle thoroughly once in a day.

yam pickleServing:

Serve this tangy and lip-smacking yam pickle as a side assortment with any meal. Store the pickle in any container and relish eating for a month. Keep the pickle inside the refrigerator and enjoy it for up to 6 months.

Suggestion

  • Sterilize the container before storing the pickle. Use clean and dry spoon to take out the pickle. Make sure no moisture enters the pickle.

Jimikand Achar Recipe - Yam Pickle Recipe yam pickle
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Yam – 500 grams
  • Salt – 1.5 tsp
  • Fenugreek seeds – 2 tbsp (coarsely ground)
  • Yellow mustard seeds – 2 tbsp (coarsely ground)
  • Asafoetida – 2-3 pinches
  • Turmeric powder – 1 tsp
  • Carom seeds - ½ tsp
  • Red chilly powder – 1 tsp
  • Vinegar – 3 tbsp
  • Mustard oil - ¼ cup (4-5 tbsp
  • Black pepper - ½ tsp (freshly ground)
Instructions
  1. Grease the hands with some oil and peel the yam with a knife then chop it into ½ x ½ inch thick long pieces. Wash the yam chunks with water and put them in a pressure cooker.
  2. Pour a cup of water into the cooker, put the lid on and cook the yam until a whistle is released. After that, reduce the flame to low and cook it for 2 to 3 minutes more. Later, turn off the flame and let the pressure settle on its own.
  3. Pressure has escaped completely, take off the lid and transfer the yam on a sieve placed over a bowl so that the water gets drained out. Spread the yam by separating the chunks on clean muslin cloth, keep it under direct sunlight or under fan for 2 hours so that they dries out completely.
  4. hours are over, yam chunks have dried out completely. Transfer them in a big bowl and add salt, fenugreek powder, yellow mustard powder, asafoetida, turmeric powder, carom seeds, red chilly powder, vinegar, crushed black pepper and mustard oil into the yam. Mix all the ingredients really well until the yam chunks gets nicely coated with the masala. Yam pickle is now ready.
  5. Serve this tangy and lip-smacking yam pickle as a side assortment with any meal. Store the pickle in any container and relish eating for a month. Keep the pickle inside the refrigerator and enjoy it for up to 6 months.

 

Green Chilly Pickle/Green Chilly Pickle in Mustard recipe

Green Chilli Pickle With Red Mustard Seeds | Hari Mirch ka Rai Wala Achar

Green chilly pickle is yet another amazing recipe prepared with red mustard seeds. Posting another pickle recipe for you all. Making pickles have always been a easy, so is with making green chilly pickle using red mustard seeds which imparts a major flavor, aroma and taste. My family loved this pickle so much that they often have it in meals.

When you eat pickle with any meal then it increases the sensitivity of our taste buds and many of us like spicy Green Chilly Pickle. This green chilly pickle goes very well with simple and delicious Indian meals like rice-dal, paranthas, chapatti and so on. Try making this fiery combination of green chilies and spices as a side accompaniment, with this easy recipe. Enjoy!

Directions

Getting ready:

1. Rinse the chilies thoroughly with water and pat dry them. Cut off the stalk and slit half quantity of chilies from between keeping them join at one end.

green chilly pickle

2. Chop other half quantity of chilies into small chunks with the help of a scissor. Place them in another bowl.

green chilly pickleMaking:

3. Heat a pan to roast the whole spices. When the pan is sufficiently hot then place cumin seeds, fennel seeds, red mustard seeds and fenugreek seeds into it. Roast the spices until they become fragrant. Turn off the flame.

green chilly pickle

4. Let the roasted spices cool down for a while. After that, take them in a mixture jar and grind to make fine powder. Transfer it to a bowl.

green chilly pickle

5. Heat some oil in a pan until it starts to fume. Turn off the flame. Place the pan on wire rack. Allow it to cool down for a while.

green chilly pickle

6. For preparing chopped green chilly pickle, take the chopped chilies and add the roasted ground spices into it followed by turmeric powder and 1 tsp salt.

green chilly pickle

7. Add asafoetida into the slightly warm oil. Mix it well. Pour 3 tsp of oil into the chopped green chilly mixture along with garam masala and vinegar.

green chilly pickle

8. Mix everything really well until each piece of chilly gets nicely coated with the spices. Tangy and spicy chopped green chilly pickle is now ready. Keep it aside.

green chilly pickle

9. For stuffed green chilly pickle, mix remaining amount of turmeric powder into the ground spices along with salt and garam masala. Mix everything really well. Further add vinegar and some asafoetida mixed oil into the spice mixture. Mix it well together and prepare a stuffing of it. Don’t add too much of oil.green chilly pickle

10. Now stuff the chilies. For that, take the slit chilies and open from the cut end. Fill the stuffing into it and press the stuffing gently with your fingers. Place the stuffed green chilly on a plate. Similarly, stuff the remaining slit green chilies. Delicious and mouth drooling green chilly pickle is now ready.

green chilly pickleServing:

11. Serve this tangy-spicy and finger-licking green chilly pickle as a side assortment with parantha or any meal. This pickle can be consumed anytime but it will taste more delectable after 3 days when chilies will absorb all the spices. Sterilize a glass or plastic container and store this green chilly pickle into it. You can consume this pickle for about 1 month.

green chilly pickleSuggestions

To increase the shelf life of the pickle, immerse it into the oil completely or you can also add 2-3 tsp of vinegar into it. You can even mix acetic acid in the mustard oil and add it to the pickle.

Green Chilly Pickle in Mustard recipe Green Chilly Pickle/Green Chilly Pickle in Mustard recipe
Author: 
Recipe type: Pickle Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chilies (for pickle) - 250 grams
  • Red mustard seeds - 2 tbsp
  • Salt -1 tbsp
  • Cumin seeds) - 1 tsp
  • Fenugreek seeds - 1 tsp
  • Asafoetida) - less than ¼ tsp
  • Turmeric powder - 1 tsp
  • Garam masala - ½ tsp
  • Lemon - 2 (2 tbsp juice)
  • Oil - 2 tbsp
Instructions
  1. Rinse the chilies thoroughly with water and pat dry them. Cut off the stalk and slit half quantity of chilies from between keeping them join at one end.
  2. Chop other half quantity of chilies into small chunks with the help of a scissor.
  3. Heat a pan to roast the whole spices. When the pan is sufficiently hot then place cumin seeds, fennel seeds, red mustard seeds and fenugreek seeds into it. Roast the spices until they become fragrant. Turn off the flame.
  4. Let the roasted spices cool down for a while. After that, take them in a mixture jar and grind to make fine powder. Transfer it to a bowl.
  5. Heat some oil in a pan until it starts to fume. Turn off the flame. Place the pan on wire rack. Allow it to cool down for a while.
  6. For preparing chopped green chilly pickle, take the chopped chilies and add the roasted ground spices into it followed by turmeric powder and 1 tsp salt.
  7. Add asafoetida into the slightly warm oil. Mix it well. Pour 3 tsp of oil into the chopped green chilly mixture along with garam masala and vinegar.
  8. Mix everything really well until each piece of chilly gets nicely coated with the spices. Tangy and spicy chopped green chilly pickle is now ready. Keep it aside.
  9. For stuffed green chilly pickle, mix remaining amount of turmeric powder into the ground spices along with salt and garam masala. Mix everything really well. Further add vinegar and some asafoetida mixed oil into the spice mixture. Mix it well together and prepare a stuffing of it. Don’t add too much of oil.
  10. Take the slit chilies and open from the cut end. Fill the stuffing into it and press the stuffing with fingers. Place the stuffed green chilly on a plate. Delicious and mouth drooling green chilly pickle is now ready.
  11. Serve this tangy-spicy and finger-licking green chilly pickle as a side assortment with parantha or any meal.

 

Grated Mango Pickle/Mango Thokku Pickle

Grated Mango Pickle Recipe

Mango Thokku Pickle or grated mango pickle is one such great variation to the authentic mango pickle prepared with raw tangy green mangoes and mixed with amazing combination of desi spices. Being the king of fruits, mango is also a favorite choice for preparing pickles. All types of pickles have their own importance and taste pickle made with mangoes is super delicious. Today we are sharing another recipe of Mango Pickle made with freshly ground whole spices. This pickle has its own distinct flavor and tastes super duper amazing.

It almost takes 1 week to prepare Mango Pickle, Mango Murabba, Mango Salona Pickle etc, but Grated Mango Pickle/Mango Thokku Pickle can be eaten the very next day from the day of its preparation. So here’s a detailed step-by-step recipe for making grated mango pickle for you all. Enjoy!

Directions

Getting ready:

1. Select good and fleshy mangoes and rinse them thoroughly with water.

grated mango pickle

2. Keep aside to dry completely. Remove the stalks and peel them.

grated mango pickle

3. Cut the pulp and remove the seed of mangoes.

grated mango pcikleMaking:

4. Place it in a food processor and grate finely. You can do it manually as well.

grated mango pickle

5. Transfer the grated mango in a bowl.

grated mango pickle

6. Heat a pan or wok and add fenugreek seeds and cumin seeds. Roast them on medium flame till fragrant.

grated mango pickle

7. Now place roasted fenugreek seeds, roasted cumin seeds, yellow mustard seeds and salt in the mixture jar. Churn to make fine powder.

grated mango pickle

8. Heat some oil in a pan until smoke appears, add rest of the fenugreek seeds. Saute for few minutes on medium flame

grated mango pickle

9. Then add turmeric powder, grated mangoes, crushed spices, red chilly powder and asafoetida. Stir everything well.

grated mango pickle

10. Turn off the gas. Cover the pickle with lid and let the mangoes cook in its steam for 5 minutes.

grated mango pickle

11. Grated mango pickle is ready. Turn the flame off.

grated mango pickleServing:

12. Serve this spicy-zingy grated mango pickle as side assortment with your meals and relish eating. Store the pickle in an airtight clean and dry container. These mangoes get tastier and more flavorful after 2 days.

Suggestions

  • Whichever utensil you are using for this recipe should be clean and dry. No dirt should enter the pickle.
  • Use a glass or a plastic container to store the pickle. Sterilize the container and dry it under the sun or in the oven.
  • Use a clean and dry spoon to have the pickle. Stir the pickle upside down once in a week.
  • If it is a sunny day then keep it under the sun ray for a day in every 3 months. It will taste even better.

Grated Mango Pickle - Mango Thokku Picklegrated mango pickle
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mangoes (unripe) - 7-8 (1 kg)
  • Mustard oil - 250 grams (1¼ cup)
  • Fenugreek seeds - 2 tbsp
  • Cumin seeds - 1 tbsp
  • Yellow mustard - 1 tbsp
  • Asafoetida - as much as one pea seed
  • Turmeric powder - 2 tsp
  • Red chilly powder- 1 tsp
  • Salt - 100 grams (3 tbsp)
Instructions
  1. Select good and fleshy mangoes and rinse them thoroughly with water.
  2. Keep aside to dry completely. Remove the stalks and peel them.
  3. Cut the pulp and remove the seed of mangoes.
  4. Place it in a food processor and grate finely. You can do it manually as well.
  5. Transfer the grated mango in a bowl.
  6. Heat a pan or wok and add fenugreek seeds and cumin seeds. Roast them on medium flame till fragrant.
  7. Now place roasted fenugreek seeds, roasted cumin seeds, yellow mustard seeds and salt in the mixture jar. Churn to make fine powder.
  8. Heat some oil in a pan until smoke appears, add rest of the fenugreek seeds. Saute for few minutes on medium flame
  9. Then add turmeric powder, grated mangoes, crushed spices, red chilly powder and asafoetida. Stir everything well.
  10. Turn off the gas. Cover the pickle with lid and let the mangoes cook in its steam for 5 minutes.
  11. Grated mango pickle is ready. Turn the flame off.
  12. Serve this spicy-zingy grated mango pickle as side assortment with your meals and relish eating. Store the pickle in an airtight clean and dry container. These mangoes get tastier and more flavorful after 2 days.

 

Sweet Lemon Pickle with Jaggery Recipes – Gur Nimbu ka Mitha Achar Recipe

Sweet Lemon Pickle With Jaggery Recipes – Gur Nimbu ka Mitha Achar Recipe

Sweet lemon pickle with jaggery not just enhances the taste of your meals but also prove to be a best homemade remedy for digestion. Pickles are best when served with your meals and everyone of us relish eating these scrumptious and tangy-spicy, tongue tickling pickles. Have you ever tired making sweet pickle using jaggery? No? Then here’s a recipe for sweet jaggery lemon pickle for you all. This is one of the most popular and favorite pickles from all. Lemon pickles are not just only enhances the taste of your meals but also prove to be a best homemade remedy for digestion.

Lemon pickle can be prepared with numerous styles. Today I am making lemon pickle with jaggery for you all. This pickle too has a longer shelf life same as pickles prepared traditionally. So, try making this tangy-zingy recipe of sweet lemon pickle with jaggery yourself, it’s really easy. Enjoy!

Directions

Getting ready:

1. Select the lemons with paper skin and without any marks. Rinse the them thoroughly and clean with a cloth until dry.

sweet lemon pickle

2. Now cut lemons, making eight chunks from each and de-seed them.

sweet lemon pickle

3. Peel the green cardamoms and crush their seeds to fine powder.

sweet lemon pickleMaking:

4. Take clean and dry container to store these lemon chunks. Add salt to the container and keep them covered with a lid under sunlight for 15-20 days. Stir these lemons after every 2 to 3 days. This will soften the skin on lemons.

sweet lemon pickle

5. Now that the lemons have turned soft, prepare jaggery syrup for making the pickle. Take ½ cup water and crushed jaggery in a pan or wok and let it simmer until the jaggery melts completely.

sweet lemon pickle

6. When the jaggery melts, add lemon chunks, ginger powder, black salt, garam masala, red chilly powder and green cardamom powder in the syrup. Give a nice stir to the all the ingredients.

sweet lemon pickle

7. Let it simmer until the syrup gets thick in consistency. Then turn off the flame and let the pickle to cool down.

sweet lemon pickle

8. Transfer the pickle to a bowl and let it cool down completely. Tangy, spicy and yummylicious sweet lemon pickle with jaggery is ready.

sweet lemon pickleServing:

9. Serve this lip smacking sweet lemon pickle with jaggery syrup with paranthas, chapatti or any meal. Store the remaining pickle in an airtight container and relish eating whenever you desire. This pickle keeps good for up to a year or so.

Suggestions

Wash the container in which you are going to store this pickle in boiling water. And dry it completely under the sun or in the oven.

Sweet Lemon Pickle with Jaggery Recipes - Gur Nimbu ka Mitha Achar Recipe sweet pickle recipe
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Lemon – 12 (500 grams) (kagazi variety)
  • Salt – 3 tbsp (60 grams)
  • Jaggery – 600 grams
  • Red chilly powder – ½ tsp
  • Green Cardamom – 5
  • Garam masala powder – 1 tsp
  • Black salt – 2 tsp
  • Ginger powder - 1 tsp
Instructions
  1. Select the lemons with paper skin and without any marks.
  2. Rinse the them thoroughly and clean with a cloth until dry.
  3. Now cut lemons, making eight chunks from each and deseed them.
  4. Peel the green cardamoms and crush their seeds to fine powder.
  5. Take clean and dry container to store these lemon chunks.
  6. Add salt to the container and keep them covered with a lid under sunlight for 15-20 days. Stir these lemons after every 2 to 3 days. This will soften the skin on lemons.
  7. Now that the lemons have turned soft, prepare jaggery syrup for making the pickle. Take ½ cup water and crushed jaggery in a pan or wok and let it simmer until the jaggery melts completely.
  8. When the jaggery melts, add lemon chunks, ginger powder, black salt, garam masala, red chilly powder and green cardamom powder in the syrup. Give a nice stir to the all the ingredients.
  9. Let it simmer until the syrup gets thick in consistency. Then turn off the flame and let the pickle to cool down.
  10. Transfer the pickle to a bowl and let it cool down completely. Tangy, spicy and yummylicious sweet lemon pickle with jaggery is ready.
  11. Serve this lip smacking sweet lemon pickle with jaggery syrup with paranthas, chapatti or any meal. Store the remaining pickle in an airtight container and relish eating whenever you desire. This pickle keeps good for up to a year or so.

 

Capsicum Pickle Recipe – Bell Peppers Pickled Recipe

Capsicum Pickle recipe – Bell Peppers Pickled Recipe

Capsicum Pickle Recipe is easy to make and yummy recipe of pickle. We are very fond of having pickles in my meals and in fact everyone does. Pickles not only enhance the flavor of our meals but are beneficial for health too. Pickles come in numerous styles like mango pickle, lemon pickle, sweet lemon pickle, karonda pickle, turnip-carrot pickles and so on. We have already shared the recipe for jaggery lemon pickle with you all and today we are sharing another amazing and easy recipe or capsicum pickle with you all.

Try to follow this easy and quick to make recipe of Indian style capsicum pickle. We are sure everyone at your home will relish eating pickle. Serve this pickle along your meals and relish eating. Enjoy!

Directions

Getting ready:

1.  Rinse the capsicums and let them dry completely.


2.  Then cut into two halves and dispose off the seeds.


3.  Now slice them in thin chunks and place them in a big mixing bowl.

Making:

4.  To it add some salt, cover and keep aside for 5 to 6 hours under the sun. So that, the capsicum releases its juices.


5.  Then strain capsicum juices using a sieve.


6.  Heat some mustard oil in a wok or pan until smoky. Then turn off the flame and let it cool down slightly.


7.  To it add asafoetida, capsicum chunks, turmeric powder, yellow mustard seeds, fennel powder, salt, red chilly powder and garam masala. Mix it well.


8.  Add vinegar as well and mix everything really well.


9.  Transfer it to a bowl. Pickle is now ready.

Serving:

10.  Serve this finger-licking and zingy capsicum pickle as a side assortment with paranthas or any meal. Allow it to cool down completely and store it in an airtight container and relish eating whenever you feel like. You can eat this pickle even now but it will taste more delectable after three days, as capsicum turn soft and spices get absorbed in it.

Suggestions

  • Try using plastic or glass container for storing the pickle. Thoroughly wash the container with boiling water and dry it under sunlight. Oven can also be used for drying containers.
  • Store the pickle in container and stir regularly for three days, once or twice in a day. With this spices will mix well in the pickle.
  • Use clean and dry spoon for taking out pickle from container. This increases the shelf life of pickle. Capsicum pickle can be consumed for up to 2-3 months.

Capsicum Pickle Recipe - Bell Peppers Pickled Recipecapsicum pickle
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Capsicum - 3 (500 grams)
  • Salt - 2 tsp
  • Mustard oil - ½ cup
  • Vinegar - ¼ cup
  • Mustard powder - 4 tsp
  • Fennel powder - 2 tsp
  • Salt - 2 tsp
  • Garam masala - 1 tsp
  • Red chilly powder - ½ tsp
  • Turmeric powder - ½ tsp
  • Asafoetida - 2-3 pinch
Instructions
  1. Rinse the capsicums and let them dry completely.
  2. Then cut into two halves and dispose off the seeds.
  3. Now slice them in thin chunks and place them in a big mixing bowl.
  4. To it add some salt, cover and keep aside for 5 to 6 hours under the sun. So that, the capsicum releases its juices.
  5. Then strain capsicum juices using a sieve.
  6. Heat some mustard oil in a wok or pan until smoky. Then turn off the flame and let it cool down slightly.
  7. To it add asafoetida, capsicum chunks, turmeric powder, yellow mustard seeds, fennel powder, salt, red chilly powder and garam masala. Mix it well.
  8. Add vinegar as well and mix everything really well.
  9. Transfer it to a bowl. Pickle is now ready.
  10. Serve this finger-licking and zingy capsicum pickle as a side assortment with paranthas or any meal. Allow it to cool down completely and store it in an airtight container and relish eating whenever you feel like. You can eat this pickle even now but it will taste more delectable after three days, as capsicum turn soft and spices get absorbed in it.

 

 

Sem Ka Achar Recipe – Broad Beans Pickles

Sem Ka Achar Recipe – Broad Beans Pickles -Surti Papadi Pickle Recipe

Sem phali or Broad Beans Pickle is a devouring and unique pickle recipe where the sem phali is mixed with desi pickle spices and making this pickle at home is really easy as well. Pickles are not only a good and delicious add on to our meals but also provide some or the other health benefits as well. Mango pickle, lemon pickle, sweet lemon pickle, turmeric pickle, dried mango pickle and so on are some of the pickles we all relish the most. But have you ever tried making pickles with Sem phalli? NO, then this recipe is for you. I am sharing a easy and instant method of making Sem phalli pickle, today.

Beans and vegetables have a shorter life but they taste scrumptious and have a unique flavor. So, I decided to make Sem pickle for you all. This pickle keeps good for up to a month. I find it a healthier alternative to regular pickles. Try making this yummy Sem pickle at your home today and I am sure everyone will like it for sure. Enjoy!

Directions

Getting ready:

Start with rinsing the sem thoroughly and then dry them through.

sem pickle

Now remove the stalk from both ends and cut them in 1 to ¾ inch chunks.

sem pickleMaking:

Take 3 to 4 cups of water in any vessel and keep it on flame to simmer.

sem pickle

To it add chopped phallis, cover and let it simmer in water for 3 minutes.

sem pickle

Strain the water through a colander.

sem pickle

Place the phalli chunks on a muslin cloth under sunlight for 2-3 hours or else place them under ceiling fan. Let the chunks dry up completely.

sem pickle

When these phallis are dried thoroughly. Transfer them to a mixing bowl then add sem phalli chunks, yellow mustard seeds, fenugreek seeds powder, fennel powder, salt, turmeric powder, red chilly powder, freshly ground peppercorns, asafoetida, mustard oil and vinegar. Mix everything really well.

sem pickle

Cover the prepared pickle mix and keep aside for 3 days. Stir the pickle once or twice daily with a clean spoon. Zingy sem pickle is ready.

Serving:

Serve this spicy and finger-licking sem pickle with your meals. This pickle goes well with a plain parantha or poori as well. Store the remaining pickle in an airtight container.

Suggestions

  • Make sure that every utensil used in this recipe is clean and dry thoroughly. No dirt or moisture should enter the pickle.
  • Sterilize the container in which you are storing the pickle. Dry it under the sun or in the oven.
  • Always use clean and dry spoon to have pickle from the jar.

Sem Ka Achar Recipe - Broad Beans Pickles Sem Ka Achar Recipe - Broad Beans Pickles
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sem – ½ kb (500 grams)
  • Yellow mustard – 2 tbsp (coarsely grounded)
  • Fenugreek seeds – 2 tbsp (coarsely grounded)
  • Fennel powder – 2 tbsp (coarsely grounded)
  • Salt – 3 tsp or as per taste
  • Turmeric powder – 1 tsp
  • Red chilly powder – 1.5 tsp
  • Black pepper – ½ tsp (freshly grounded)
  • Asafoetida – 2 pinch
  • Mustard oil – ½ cup
  • Vinegar – 3 tbsp
Instructions
  1. Start with rinsing the sem thoroughly and then dry them through.
  2. Now remove the stalk from both ends and cut them in 1 to ¾ inch chunks.
  3. Take 3 to 4 cups of water in any vessel and keep it on flame to simmer.
  4. To it add chopped phallis, cover and let it simmer in water for 3 minutes.
  5. Strain the water through a colander.
  6. Place the phalli chunks on a muslin cloth under sunlight for 2-3 hours or else place them under ceiling fan. Let the chunks dry up completely.
  7. When these phallis are dried thoroughly. Transfer them to a mixing bowl then add sem phalli chunks, yellow mustard seeds, fenugreek seeds powder, fennel powder, salt, turmeric powder, red chilly powder, freshly ground peppercorns, asafoetida, mustard oil and vinegar. Mix everything really well.
  8. Cover the prepared pickle mix and keep aside for 3 days. Stir the pickle once or twice daily with a clean spoon. Zingy sem pickle is ready.
  9. Serve this spicy and finger-licking sem pickle with your meals. This pickle goes well with a plain parantha or poori as well. Store the remaining pickle in an airtight container.