Indian pickle, known as Achaar, is quite distinct from its Western counterpart. Unlike the vinegar-based pickles familiar in the West, most Indian Achaars are made using oil and an array of spices, which flavor the pickle and act as preservatives, allowing them to stay on the shelf for an extended period.
Achaars are typically “ripened” in the sun, a process that allows the black mustard seeds (known as rye) to ferment, giving the Achaar its characteristic tangy taste. Additional fermentation isn’t necessary for sour fruits like raw mangoes, limes, or lemons, but sun exposure in a glass jar for a few days helps enhance the flavor and prolong shelf life.
My mother was a true innovator when it came to making Achaar. One of her unique creations was Green Pea Achaar, a recipe that, as far as I know, she invented herself. She would start by boiling fresh, ripe green peas in their pods, then shell them and air-dry them to remove any excess moisture before mixing them with oil and spices. While she used pure mustard oil, which can be challenging to find in Western markets, I use extra virgin olive oil, which adds a sharp, pleasing flavor.
Below is a recipe that includes the most common spices used in Achaar. This versatile spice blend is perfect for making Achaar and can also be used to season lamb, beef, and stuffed vegetables like eggplants, bitter melon (karela), okra, and Bharwa Mirch (Stuffed Bell Peppers). This blend, rich in aromatic and warming spices, will infuse your dishes with deep, complex flavors reminiscent of traditional Indian pickling.
yield:
Approximately 1/2 cup.
ingredients:
2 tbsps. fennel seeds
2 tbsps. onion seeds, divided
2 tbsps. black mustard seeds (rye) or yellow mustard seeds
1 tbsp. fenugreek seeds
1 tbsp. turmeric powder
1 tsp. asafoetida powder
1 tsp. ajowan seeds
note:
You can also buy Achaar Masala on my shop page.
preparation:
- Coarsely grind fennel seeds, onion seeds, mustard seeds, fenugreek seeds and ajowan seeds in a spice mill or coffee grinder.
- Mix in turmeric and asafoetida.
- Store in a jar in a cool, dry place.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.