Pakistani Style Vegetable Pickle - Achaar. National Ka Achaar By Pakistani Village Food chilli pickle south indian style:gajar aur mooli ka mix achaar recipe recipe of making gajar,Mix pickle:hari achar,Gajar aur mooli ka achar mixed vegetable pickle instant carrot pickle recipe,Phool gobhi. Firni: A Pakistani rice-pudding that is a must have this Eid! Gawal Mandi: Pakistani Style Vegetable Pickle - Achaar.
On the third day, add the vegetables to the big clay pot and pour the cold mustard oil over the. This is a great side dish to spice up your vegetables. You can even use left over vegetables of any kind! You can have Pakistani Style Vegetable Pickle - Achaar using 15 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Pakistani Style Vegetable Pickle - Achaar
- Prepare 12 of Lemons (Quartered – remove the seeds) –.
- It's 20 of Chilies Fresh Green – long (make a lengthwise slit).
- Prepare 4 of Carrots – Medium . (Cut like match sticks but thicker in size).
- Prepare 6 of Mango – Green – Cut in chunks.
- It's 24 of Curry Leaves Fresh -.
- Prepare 2 of Garlic – bulbs (Peeled).
- You need 6 - 7 Cups of Mustard Oil –.
- Prepare of Spices :.
- You need 2 Tsps of Fennel seeds Saunf / – heaped –.
- It's 3 tsps of seeds Kalonji Nigella / – heaped –.
- It's 3 tsps of Mustard Seeds / Rai Dana – heaped –.
- Prepare 3 tsps of Fenugreek Seeds Methi / Dana – heaped –.
- It's 3 tsps of chilies Crushed red – heaped –.
- You need 1 tsp of Turmeric Haldi / –.
- Prepare 10 tsps of Salt – – Heaped.
You can alter the red pepper to get the desired spice level as well. For those who'd like to know how we do things here in Pakistan, (in case you ever seem to be in a pickle). Gujarati-Style Methia Keri, or Mango Pickle Recipe. A South Asian pickle, known as achar, aachar, athanu or achaar, is a pickled food, native to the Indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar.
Pakistani Style Vegetable Pickle - Achaar step by step
- Prepare the Mustard oil.
- Pour the Mustard Oil in a deep sauce pan. Put 3 cloves of garlic with skin in the cold oil. Boil the oil at high heat for 15 mins. This is done to eliminate the natural bitterness and dense smell of the mustard oil. Ensure that the kitchen is well ventilated as you boil the oil. It will release tons of smoke and unpleasant smell so be prepared. It’s a good idea to exit the kitchen as it boils and come in to switch off the stove. Light some extra candles in the kitchen as you undertake this ac....
- Cool the oil. Put aside..
- Prepare the vegetables.
- Cut all the vegetables as instructed..
- Mix all the spices and spread evenly over the vegetables. Use a glazed clay dish or High grade plastic utensil for this activity. Grannies advise not to use any metal utensil in pickle making as the acid from the lemon can corrode the metal leading to pickle going black and bad in days ahead. I have used clay pots and a wooden spoon to do the mixing..
- The spiced vegetables need to be put in sun for about 2-3 days till their water dries up..
- On the third day, add the vegetables to the big claypot /martabaan and pour the cold mustard oil over the vegetables till everything is completely submerged in the oil..
- The pickle is required to be put in sun daily for about 10-15 days in summer and 15-20 days in winter before the vegetables become soft and ready for consumption. Mix the pickle daily with a dry wooden spoon..
- Everyone has their own favorite things to eat with this condiment. I enjoy this with Daal Chawal - Curried Lentil and boiled rice. Happy Pickling! .
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