how to make achar

ACCHAR: A Delicious Indian Pickle Recipe

Welcome to our ultimate guide on making Achar, a popular Indian pickle that is both tangy and spicy. Achar, also known as Indian pickle, is a versatile condiment that is loved by many due to its unique blend of flavors. In this article, we will provide you with step-by-step instructions and tips to create your own homemade Achar.


To make Achar, you will need the following ingredients:

  • 2 cups of mixed vegetables (carrots, cauliflower, green chilies, etc.)
  • how to make achar

  • 1 cup mustard oil
  • 2 tablespoons mustard seeds
  • 2 tablespoons fenugreek seeds
  • 2 tablespoons turmeric powder
  • 1 tablespoon red chili powder
  • 1 tablespoon fennel seeds
  • 1 tablespoon nigella seeds
  • Salt to taste


Step 1: Preparing the Vegetables

Start by thoroughly washing the mixed vegetables. Cut them into small, bite-sized pieces. You can use a combination of carrots, cauliflower, green chilies, or any other vegetables of your choice.

Step 2: Drying the Vegetables

Spread the vegetables on a clean cloth and let them dry completely. Ensure that there is no moisture left, as it may affect the pickle’s shelf life.

Step 3: Sterilizing the Jars

Meanwhile, sterilize the jars in which you will be storing the Achar. Wash the jars with hot, soapy water and rinse them thoroughly. Place the jars in a preheated oven at 250°F (120°C) for 10-15 minutes to sterilize them. Keep them aside to cool down.

Step 4: Preparing the Spice Mix

In a small pan, heat mustard oil over medium heat. Once heated, add mustard seeds, fenugreek seeds, turmeric powder, red chili powder, fennel seeds, and nigella seeds. Stir the mixture well and cook for about 2-3 minutes until the spices release their aroma.

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Step 5: Mixing the Vegetables and Spice Mix

In a large mixing bowl, combine the dried vegetables with the spice mix. Add salt to taste and mix well until all the vegetables are coated evenly with the spices.

Step 6: Sun-drying the Achar

Transfer the mixture into the sterilized jars, ensuring that the vegetables are tightly packed. Seal the jars tightly and place them in direct sunlight for about 5-6 days. Sun-drying allows the flavors to intensify and the vegetables to pickle properly.

Step 7: Storing and Serving

After sun-drying, store the Achar jars in a cool, dry place away from direct sunlight. Allow the Achar to mature for at least two weeks before consuming for best results. Serve your homemade Achar with your favorite Indian dishes, such as parathas, rice, or lentils.

Tips for the Perfect Achar

Creating the perfect Achar requires attention to detail. Here are some tips to enhance your Achar-making experience:

  • Use freshly ground spices for maximum flavor.
  • Ensure the vegetables are completely dry to avoid spoilage.
  • Always use sterilized jars to prevent any contamination.
  • Store the Achar in airtight jars to preserve its flavors.
  • Allow the Achar to mature for a few weeks before consuming to enhance its taste.

With these simple steps and tips, you can now make your own delicious Achar at home. Enjoy the tangy and spicy flavors of this classic Indian pickle!

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