Pickle or Achar is a very essential part of Indian cuisine and if you are too lazy to cook somedays like me, bread and pickle go very well!!
I love this pickle, it's extremely flavourful and it's so easy and fast to make. And you can store it and use it for up to 3 months.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients!
So to make it easier I have divided the ingredients into 2 parts. For this pickle, you can use any kind of green or red chilli pepper depending on how hot you would like it.
Fennel seeds - 3 tsp
Mustard seeds - 3 tsp
Fenugreek seeds - 1.5 tsp
Cumin seeds - 1tsp
Red Chilli pepper - 100 gms
Mustard oil/ Olive oil - 4 to 5 tbsp
juice from one lemon
turmeric powder - 1 tsp
salt - 1.5 tsp to as per taste
Asafoetida - 1/4 tsp
Step 2: Wash the Peppers!
Wash thoroughly and dry the peppers using a cotton kitchen cloth.
Step 3: Slicing the Peppers!
Cut the peppers. You can slice them, cut them diagonally or linearly. Remove the heads.
Step 4: Preparing the Part 1 Ingredients!
So we are gonna take all four seeds fennel seeds, mustard seeds, fenugreek seeds and cumin seeds, and dry roast them.
1. Take a pan and put all the seeds in it. And then place it on the stove at medium temperature and roast them while stirring it for 3 to 4 minutes.
2. Now take all the roasted seeds and grind them using a grinder for a few seconds, so the mixture is coarse. If you don't have a grinder you can crush them using a rolling pin.
Step 5: Mix Everything!
Now take the prepared coarse mixture of seeds along with part 2 ingredients and mix them. And that's it, you did it!!
Step 6: Store!!
Store the pickle in a glass bottle and use it within 3 months!!
Enjoy the pickle!!
Second Prize in the