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Pickle Hall Of Fame

The champions of the art of pickling

Raw Papaya Achaar

Sarika Kumar's Raw Papaya Achaar

Take small raw papaya and cut into thin slices. Add salt, haldi powder, 1 tbsp Fortune Kachi Ghani Mustard Oil,1 cup vinegar and 1 cup sugar powder. Cook for 15 minutes on low flame. Let it cool and serve it with parantha.

Instant Amla Achaar

Meenakshi Kapur's Instant Amla Achaar

Wash amlas and make a cut in each almla. Heat Fortune Kachi Ghani Mustard Oil, add amlas and once they change colour take them out. In a pan add 1 spoon mustard oil, hing, haldi, red chili powder, amchur, salt, amlas and mix. Instant Amla Achaar is ready!

Onion and Raw Mango Pickle

Priti's Onion and Raw Mango Pickle

Take 1/2 kg baby onion and 1 kg raw mango. Cut the raw mango into 4 pieces. Take a jar, put raw mangoes and onion together. Now, add all the pickle masalas. Finally add oil in it and leave for 6 days.

Thalar Mangai

Geeta Sridhar's Thalar Mangai

2 cups of raw mangoes, 2 tbsp salt, 1/4 mustard oil, 1tsp mustard seeds, 1/2 tsp fenugreek seeds, curry leaves, 2-3 tsp of red chilli powder. Cut mango in square pieces and mix all ingredients. Thalar mango is ready!

Green Apple Pickle

Mahima Sarin's Green Apple Pickle

Dice green apples. Put salt, red chilli powder, fenugreek powder, mustard powder, ginger garlic paste and mix well. Heat Fortune Kachi Ghani Mustard Oil and cool. Pour on apples. Store in a glass jar.

Chatpatta Guava Achaar

Shivika's Chatpatta Guava Achaar

Dice guavas. Put 2 tbsp Fortune Kachi Ghani Mustard Oil. Add mustard seeds, fenugreek seeds, fennel seeds, cumin, red chilli powder, sugar, turmeric powder, salt, 3-4 green chillies and saute it. Enjoy!

Tomato Pickle

Jyoti Rajpoot's Tomato Pickle

Fry chopped 2kg tomato in 1tbsp Fortune Kachi Ghani Mustard Oil for 10 mins. Heat another pan with 1tbsp oil and fry 1tsp cumin, negrella & musturd seeds. Add curry leaves, 200g garlic,salt, chilli & fry 2 mins. Mix all.

Lal Mirch Achaar

Sadhana Pandey's Lal Mirch Achaar

Samagri - Moti lal mirch, amchoor, pili sarso, sukhi dhaniya, hing, jeera, sauf, methi, nanak, Fortune sarso tel. Vidhi - Mirch ko 1 ya 2 din dhoop dikha len, sarso ko mixi me pees len.

Sweet-tangy Raisin Pickle

Abha Jha's Sweet-tangy Raisin Pickle
Jodhpur

In a bowl take raisins. Add salt, black salt, roasted cumin powder, roasted Indian five-spice powder, red chilli powder, Fortune Kachi Ghani Mustard Oil, vinegar, sugar syrup and mix it up. Leave it in the sun for two days and it is done.

Chatpatta Cucumber Pickle

Archna Jain's Chatpatta Cucumber Pickle

Cut cucumber and green chilli into pieces. Heat 1 tsp oil in pan. Add hing, 1/2 tsp mustard powder, 1 tsp saunf, garam masala, 1/4 tsp red chilli powder and salt. Mix cucumber and green chilli. Enjoy!

Watermelon Pickle

Heena Vallecha's Watermelon Pickle

Watermelon,salt, red chilli, mustard seeds, fenugreek seeds, hing, turmeric, tamarind paste, Fortune Kachi Ghani Mustard Oil. Grind all masalas. Heat oil, add tamarind paste and masalas. Then add salt and water melon peel.

Kathal ka Aachar

Shweta Asthana's Kathal ka Aachar

Boil 1 kg kathal for 2 mins. Roast 20 gm of spices like ajwain, kalaunji, jeera, saunf, methi and then add to kathal along with salt. Also add lal mirch, haldi, dry mango powder and keep under sun for 2 days. Then add Fortune Kachi Ghani Mustard Oil and mix.

Moti Hari Mirch Achaar

Khushbu Singal's Moti Hari Mirch Achaar

Moti hari mirch ko beech mein kaat le. 5 spoon besan mein salt, lal mirch, amchur, dhaniya powder, aam ke achar ka masala milaye. Is masale ko hari mirch me bharein. Kadai me tel garam karke isse banaye. Very yummy.

Apple Pickle

Sesha Veni's Apple Pickle

Kadai mein fortune oil dal ke, saunf, kalongee, hing aur haldi fry karein. Apple pieces dalkar usmein mirchi powder add karein aur gas off karke sugar and salt add karein.

Instant Coconut Pickle

Prabhleen Kaur's Instant Coconut Pickle
Varanasi

Dry roast coconut pieces till golden brown. Pour oil in a kadai & splutter mustard and fenugreek seeds. Add curry leaves, red chillies, garlic and mix. Add coconut, red chilli, turmeric, fenugreek powder & asafoetida. Mix well. Add salt and vinegar. Cool it & store.

Khatta Meetha Veg Aachar

Meenakshi Kapoor's Khatta Meetha Veg Aachar

Cut pealed lotus stem and put in boiling water for 2-3 minutes. Let it dry in open. Heat oil in an open pan. Mix spices and boiled lotus stem well. Add sugar to taste. Store in air tight container.

Rajasthani Lesua ka Achaar

Priti tanwar's Rajasthani Lesua ka Achaar

Add lesua to water and boil. The colour of lesua should change. Let them dry, remove the skin. Heat oil and add fennel seed, hing, salt, haldi, lal mirch and amchur. Then add lesua and mix it well.

Radish Pickle

Radhika sanga's Radish Pickle
Meerut

Cut and dry radish in the sun for 2/3 hours. Heat Fortune Kachi Ghanu Mustard Oil. Add rai, salt, red chilli powder, turmeric powder and saunf powder. Put radish in it. Let it cool and then keep in sun for 2/3 days.

Green Apple & Dry Fruit Pickle

Geeta's Green Apple & Dry Fruit Pickle

Roast dry fruits, saunf, cloves & cinnamon in ghee. Take sugar, water, saffron & apple in a pan. Boil for 10 mins. Add ground methi and chilli powder. Then add the earlier mix and salt. Put it in a jar. Heat oil and add it.

Andhra Gongura Pickle

Lakshmi's Andhra Gongura Pickle
Hyderabad

Mix 4 cups gongura leaves, green chillies, red chillies, garlic and fry them in 6 tsp oil. Next, make a paste of this mixture, add salt and onion pieces. Tasty gongura pickle is ready.

Onion and Garlic Pickle

Palak Vaswani's Onion and Garlic Pickle

Make 2 cuts in 1/2 kg small onions. Add them to a big jar, add 1 tsp salt, 1 tsp turmeric powder, 1 tsp mustard seeds and water. After 4 days it is ready.

Karele Ka Achaar

Rajni Gautam's Karele Ka Achaar

Mix 1/2 kg de-seeded karela, 2 tbsp methi & saunf, 1 tbsp chilli powder, kalaunji, and oil. Also add 1/2 tbsp haldi & salt. Finally add 2 raw mangoes, 1/2 tbsp salt, 1 tbsp vinegar & 2 cups oil.

Falsay Pickle

Nidhi Agrawal's Falsay Pickle

Wash falsa well and then in a plastic bowl, add falsa, sugar & salt, cover and leave it for overnight in the fridge. Mix together with oil, mustard seeds, red pepper, turmeric, onion seeds and fennel seeds.

Aam ka Kucha

Rajni Sinha's Aam ka Kucha

1 kg aam ko dho kar chhil le aur kaddu kas kar le. Ek din dhup mein sukhane ke baad aam me 50 gm laal chana, 25 gm sabut laal mirch, swad anusar namak, 3 spoon haldi, 200 gm Fortune Kachi Ghani Mustard Oil daal ke 9 din dhup mein rakh de.

Soya Chunks Masala Pickle

Shruti Bhat's Soya Chunks Masala Pickle
Mumbai

Soak soya chunks and then squeeze out the water. Fry soya chunks till brown. Grind mustard seeds, red chillies, hing, salt, lemon juice into a smooth paste. Add water as required. Mix soya chunks and ground paste.

Chane ka Aachar

Devki Soni's Chane ka Aachar
Ratanganj, Rajasthan

Soak Kabuli chana overnight and boil then spread it on a muslin cloth. Then add Fortune Kachi Ghani Mustard Oil to a kadai and mix kairi, methi, kalonji, saunf, rai, lal mirch powder, namak. Pickle will be ready in 7 days.

Angoor Achaar

Ashi Ahmad's Angoor Achaar
Kanpur (Nagar)

Wash, clean & slit the angoor. Heat oil in a kadai, add mustard seeds and let them splutter. Add methi seeds, chopped ginger & garlic, green chilli pieces and curry leaves. Lower the flame, saute and add all powders. Add the slit angoor and mix. Your pickle is ready.

Ker Sangri Pickle

Anita Chouhan's Ker Sangri Pickle

1/2 ker sangri ko raat bhar bhigo kar rakhe. Fir sookha kar le. Usmein 2 chote chamach mirch powder, 1 chamach haldi powder, 1 chota amchur aur 1 chota chamach namak milakar 4 bade chamach tel milakar achi tarah mix karle.

Gajar ka Instant Pickle

Kusum Biban's Gajar ka Instant Pickle
Sonipat

Gajar ko ache se dho kar sukha le. Beech se kat ker lambe tukde ker le. Ab kadhai me thoda sa Fortune Kachi Ghani Oil dalkar garam kare aure isme haldi, namak, rai, lal mirch, amchur, vinegar dal kar gajar mix kare.

Mirch Achaar

Vimla Singh's Mirch Achaar
Delhi

Wash and dry 1 kg achari mirch. Make a cut in the chillies. Now mix dhaniya & jeera powder (50 g), garlic paste, salt and lemon juice according to taste. Stuff chillies and Fortune Kachi Ghani Mustard Oil, dry in sunlight​.

Mix Vegetable Pickle

Sonamjeet Kaur's Mix Vegetable Pickle
Amritsar

Heat oil in a pan, add mustard seeds, curry leaves, dry red chillies. Mix raw mango, lime, carrots, cauliflower, green chillies, garlic, turmeric powder, red chilly powder, salt and tadka.

White Sesame Seeds Mango Pickle

Kalyani's White Sesame Seeds Mango Pickle
Vishakhapatnam

In a bowl add sesame seeds, 1/2 cup mango pieces, 2 cups red chilli powder, 1 cup salt, 1 cup mustard seeds,1/2 cup turmeric powder and 2 cups oil. After adding all the ingredients mix and store in a air tight container.

Sem Mirch ka Achaar

Saba Rehan's Sem Mirch ka Achaar
Delhi

Boil sem 1/2 kg, green chillies 1/2 kg, salt 2 tsp, Fortune Kachi Ghani Mustard Oil 4 tbsp, mustard seeds 4 tsp, vinegar 2 tsp, asafoetida, haldi and drain. Grind all ingredients and keep them under sun.

Stuffed red chillies

Keerti Pant's Stuffed red chillies
Lucknow

Slice and clean the red chilles. Take spices like ajwain, methi, jeera, saunf, kalaunji, amchoor, salt, turmeric powder. Heat in a kadhai and grind all these together. Now mix in oil and put seeds of chillies in it. Then, stuff masala into the chillies.

Minty Amla Achaar

Lakshmi Aggarwal's Minty Amla Achaar
Mohali

Heat Fortune Kachi Ghani Mustard oil and allow it to cool. Combine crushed saunf, mustard seeds, hing, turmeric, chilli powder, salt and (2 tbsp) mint powder. Mix well with amla wedges and oil. Achaar will be ready after 7 days.

Farm-fresh Pickle

Bela Trivedi's Farm-fresh Pickle
Vadodara

Mix about 12 nos of dried flowers like rose & hibiscus and 1 fruit each like raw mangoes, grapes, apples with achaar masala and apple cider honey.

Dosa Avakay (yellow cucumber) Pickle

Nagasrishreya's Dosa Avakay (yellow cucumber) Pickle
Hyderabad

Take a bowl, add 2 cups of cucumber pieces, 1/4 spoon red chilli powder, 7 spoons mustard seeds powder, 4 spoons salt, 4 spoons oil. Mix all ingredients in airtight container and keep stored.

Amla Pickle

Santosh Bangar's Amla Pickle
Delhi

Boil amla in a pressure cooker for 2 whistles. Peel it after it cools. Heat mustard oil in a pan. When the oil is a little hot, add all masalas, green chillis and mix well. Fill in the jar and it is ready.

Carrot & Turnip Pickle

Shikha Ahuja's Carrot & Turnip Pickle
Varanasi

Turnip aur carrot ko paani me halka boil kar de. Fir bahar nikal ke haldi, salt, spring onion or rai mila kar thanda karne ke liye rakhe. Ek jar mein half litre oil daalkar ye carrot or turnip mixture daal de.

Chickpea Pickle

Radhika Sanga's Chickpea Pickle
Meerut

Chickpea 500 gm, Achaar masala 250 gm, Fortune mustard oil. Method: Soak the chick peas in water overnight. Heat oil and add achar masala. Add chickpeas in it and then put in sunlight for 10/12 days.

Jackfruit Pickle

Animika Sahai's Jackfruit Pickle
Delhi

In a jar, add blanched pieces of jackfruit, salt, asafoetida, turmeric powder, roughly ground red chillies and yellow mustard. Fill it with Fortune Kachi Ghani Oil and leave it in sun for 4-5 days.

Red Chilli Pickle

Kajal Choudhary's Red Chilli Pickle
Kanpur (Nagar)

Heat a pan and dry roast red chilli, cumin seeds, fennel seeds, mustard seeds. Remove from heat and grind into powder. Add salt and dry mango powder. Stuff each chilli in a jar and add Fortune Kachi Ghani Mustard Oil till it reached the brim.

Mango Chilli Pickle

Supta Sarkar's Mango Chilli Pickle
Kolkata

Heat mustard oil in a pan, add mango pieces, chillies and cook with salt and turmeric on a low flame for 15 mins. Add sugar, mustard paste, hing, roasted & grounded spices of methi, saunf & cumin and mix together.

Karonde ka Achaar

Kapil Mittal's Karonde ka Achaar
Agra

Cut karonde into half. Mix salt & turmeric powder with the karonde. Keep them in sunlight for 2-3 days. Mix red chilli powder, fenugreek seeds, saunf, hing & mustard oil to karonde. Leave it in the sun till it is soft.

Kancha Lonkar Achaar

Sujata Ganguly's Kancha Lonkar Achaar
Kolkata

Mix green chilli, lime juice and salt. Dry roast saunf, methi, ajwain and cumin seeds. Heat 1 cup of mustard oil, add sugar, hing & roasted masalas. Add mustard paste, chillies, salt, mango pod and cook.

Pineapple Pickle

Mritsaa's Pineapple Pickle
Chennai

Heat oil, add mustard seeds, asafoetida & saute for 10 seconds. Add dried pineapple, chilli powder, salt & saute for 2 minutes. Then add methi powder and stir. Remove from heat and allow it to cool. Add lime juice and mix well.

Mango Pickle

Meenu K Mangal's Mango Pickle
Mohali

5 kg green Mangoes, washed and cut in to small pieces. Take 1 ltr Fortune Kachi Ghani Mustard Oil, 900 gm salt, 200 gm saunf, 200 gm methi dana, 50 gm kalonji, 100 gm haldi,100 gm red chilli powder and mix all the ingredients together.

Garlic Pickle

Pushpa Choudhary's Garlic Pickle
Kanpur (Nagar)

Peel off the garlic skin and dry them for 3-4 hours. Add turmeric powder, salt, chilli powder, fenugreek powder, mustard seeds, asafoetida and Fortune Kachi Ghani Mustard Oil. Mix it well.

Nimboo Achaar

Sonali's Nimboo Achaar
Delhi

10 lemons, 3 spoons rock salt, 1 spoon sugar, red chilli powder, hing, 1 mud pot, thin cotton cloth. Cut lemons in 2-4 parts. Mix above mentioned ingredients in a pot and leave it for fifteen days. Achaar is ready!

Nimbu ka Aachar

Pratibha Sharma's Nimbu ka Aachar
Jaipur

Nimbu kaat kar cooker mein daal de, Thoda nimbu ka ras aur salt daal kar, 2 siti le le. Fir usmein black salt, dana methi, hing, lal mirch, kutti kali mirch, 1 cup sugar aur saunf milka de. Thanda hone par jar mein bhar de.

Drumstick Pickle

Neha Arora's Drumstick Pickle
Delhi

Dry roast fenugreek seeds, fennel seeds, mustard seeds, peppercorns. In a grinder, mix together roasted masala, turmeric powder, red chilli powder & salt. Heat mustard oil & then allow it to cool. Add the masala & chopped drumsticks.

Muli ka Achaar

Renu Raje's Muli ka Achaar
Delhi

Take muli, black sarso, lal mirch, amchur, salt, sarso oil, haldi and hara mirch. Cut muli into round shapes and wash it. Grind the black sarso. Mix together, put in a jar and keep in the sun for one day. After that, achaar is ready to eat.

Soya Badi Achaar

Sheetal Manocha's Soya Badi Achaar
Mumbai

Soak and squeeze Fortune Soya Badi. Heat and cool Fortune Kachi Ghani Mustard Oil and add asafoetida, grated raw mango, achaar masala, salt and soya badi. Store in a glass jar.

Garlic Sweet & Sour Pickle

Ritu Aneja's Garlic Sweet & Sour Pickle
Gurgaon

Heat Fortune Kachi Ghani Mustard Oil and let it cool. Mix all ingredients (salt, pepper, methi powder, saunf powder, haldi, gur, garlic, mustard oil and lemon juice) in a glass jar. Leave it in sunlight for 10-15 days. Yum and heart healthy pickle is ready.

Kundru ka Achaar

Talat Mohsin's Kundru ka Achaar
Lucknow

Aadha kilo kundru le kar saaf kare aur kaat le. Usse raat mein 4 tbsp vinegar mila de. Subah chan ke, sarso ke tel mein fry kare. Haldi, lal mirch, namak. heeng, bhuna cuta jeera, methi aur rai mila de. And it is ready.

Andhra Brinjal Pickle

Veeralakshmi's Andhra Brinjal Pickle
Krishna

Take out brinjal pulp. Take onion pieces 1/2 cup, red chillies 3, green chillies 3 ,salt, coriander 2 spoons, pinch of tamarind and grind. Mix it a jar and tasty pickle is ready.

White Onion Pickle

Manisha Kothare's White Onion Pickle
Mumbai

Ingredients: Small white onion, methi seeds 1 tsp, red chilli powder 1 tsp, rai and dal. Method: Heat oil in a pan. Then add all ingredients. Once cool, add onion and store in a glass jar. Your pickle is ready!

Kairi ka Aachar

Sunita Mehta's Kairi ka Aachar
Jodhpur

Kairi ko dho ke sukha kar haldi or namak lagak kar rakh dena. Phir usme 50 gm methi, 50 gm rai dal, lal mirch powder or sounf dalkar rakhenge. Dusre din Fortune Kachi Ghani Mustard Oil ka tel dalenge, hamara aachar ready.

Brinjal Pickle

Hema Kumar's Brinjal Pickle
Delhi

Wash brinjal and cut into small pieces. Then, wash raw mango and cut into pieces. Add dhania powder, haldi, mustard oil and some gud. Heat mustard oil in a pan, once hot close the flame and add the mixture. Keep in the sun.

Jackfruit Pickle

Pushpanjali Pathania's Jackfruit Pickle
Chandigarh

Peel and dice raw jackfruit into medium pieces. Fry partially in Fortune Kachi Ghani Mustard Oil, then add hing, haldi, red chilli powder, roasted, partially ground cumin, aniseed, salt, vinegar mixed with gur.

Awla & Lemon Pickle

Renuka Mani's Awla & Lemon Pickle
Mumbai

Wash 6 awlas and chop as cubes. Cut and squeeze juice out of 6 lemons. Cook in water with haldi and salt. Take 3 tbsp oil, a pinch of hing, red chilli powder & cook awla. Add the drained lemons, mix and cook. Let it cool and then it is ready to eat.

Bittergourd Pickle

Anshu Tyagi's Bittergourd Pickle
Delhi

Wash and clean the bitter gourd then cut it into small pieces, add some salt and little oil. Leave it for one hour to dry. Now add mango pickle masala and keep it in sun light.

Lemon and Green Chilli Pickle

Anita's Lemon and Green Chilli Pickle
Vadodara

Clean lemon with water and cut into four pieces. Clean chilies with water and cut into two pieces. Get one bowl and mix the lemon and hari mirch with salt. Then, put achaar masala and oil and mix it together.

Gajar ka Achaar

Jyoti Abrol's Gajar ka Achaar
Faridabad

Gajar ko lamba lamba katto, ek choti ungli jitna. Kadai mein ek spoon sarso ka tel dalo, jab jal jae usmein thodi sarso, haldi aur lal mirch daaldo. Fir usmein kati hui gajar dal kar namak dal do.

Mix Pickle

Jyoti Sharma's Mix Pickle
Meerut

Heat Mustard oil and add spices (salt, red chilli powder, kalonji, saunf, methi, rai & hing). Then add chana, capsicum, grated raw mango and mix them together. Put it in a tight glass container.

Ker Kairi Ka Achaar

Kanna's Ker Kairi Ka Achaar
Hyderabad

Temper oil with jeera, rai, kalounji, saunf, kali mirch, hing. When it cools, add haldi, namak, lal mirch powder, mustard powder, methi powder. Add this to processed ker and diced mango pieces.

Karela ka  Achaar

Rita's Karela ka Achaar
Delhi

Wash, cut bitter gourd in long pieces and then dry. Heat mustard oil. Let it cool and then add roasted jeera, methi, ajwain, salt, red chilli powder, rai & lemon juice to it. Mix well with karela pieces and keep it in an air tight jar.

Narthangai Oorugai

Banu Raghavan's Narthangai Oorugai
Mumbai

Cut bitter orange into pieces and remove the seeds. Add salt and turmeric powder. Keep it covered for 4/5 days so that it becomes soft. Dry roast hing, methi, chilli powder along with the mixture. Heat oil and pour.

Sweet Lime Pickle

Poonam's Sweet Lime Pickle
Rohtak

Wash lemons and let them dry. Cut them into small pieces. In a kadai mix sugar, salt, black pepper along with a little bit garam masala. Heat till the sugar melts and then add lime pieces.

Cauliflower ka Pickle

Lata's Cauliflower ka Pickle
Meerut

Chopped cauliflower, namak, rai, haldi, heeng aur lal mirch ko mix karen. Pot ko 1 din dhoop me rakhen aur fir achche se mishran milaye. Fortune Kachi Ghani Mustard Oil ko pan mein garam karen, fir thanda kar achhar me dalen.

Kacche Aam ka Aachaar

Chinki Bhalla's Kacche Aam ka Aachaar
Delhi

Pan mein Fortune Kachi Ghani Mustard Oil heat kare. Usmein methi daana, saunf, klaunji, salt, haldi, red chilli, dhania powder & kacche aam ke lambe tukde katkar daale. Saath hi thoda sa gud milakar, 7-8 min tak paka le.

Haldi ka Achaar

Kavi Dave's Haldi ka Achaar
Indore

Peel turmeric, wash and keep it aside for drying in sunlight or use a cotton cloth and rub off the excess water. Now grate the peeled turmeric or chop it finely to make the pickle.

Raw Mango Jaggery Pickle

Rida Khan's Raw Mango Jaggery Pickle
Bhopal

In a pan add oil, mustard seed, let it crackle.Fry raw mangoes, dry red chilli, jaggery, fennel seed pwdr, nigella see, red chilli powder, salt, chopped dry fruit & water. Cover the lid & cook till it becomes thick

Drumstick Pickle

Neelima Pagolu's Drumstick Pickle
Hyderabad

3 drum sticks (chopped pieces), red chilli powder, salt, oil, mustard seeds, hing powder. Add 1 tsp mustard oil & fry red chillies, hing. Keep aside. Add 2 tsp oil & drumsticks. Fry for a minute and then add mirchi powder, salt and mix.

Mango Pickle

Heena Vallecha's Mango Pickle
Delhi

Ingredients: Raw mango 1 kg, 3 cup fortune mustard oil, Salt ,Red chilli ,Fenugrek seeds,Fennal seeds,Turmeric powder, Hing. Method: Heat oil and leave it to cool. Mix together and fill in jars.

Lesua Achaar

Rekha Jain's Lesua Achaar
Delhi

100gm turmeric powder, 100gm semi crushed saunf, 200gm mustard seed grinded, 150gm salt, 2 kg pulp of raw mango & 2.50 kg Fortune Kachi Ghani Mustard Oil.Boil lesua with 50gm salt & 20gm turmeric till tender. Strain, dry and remove cap. Mix all ingredients.

Rai wali Harimirch ka Achaar

Jyoti Moghe's Rai wali Harimirch ka Achaar
Bhopal

Mix chopped green chillies with turmeric, saunf, lemon juice, rai,methi and hing. Serve the pickle fresh.

Kasrod ka Achaar

Sampath's Kasrod ka Achaar

Dry, peel and chop kasrod. Add 2 tsp of mustard oil,salt,red chilli powder,rai powder, a pinch of turmeric powder. Mix well and store in air tight container. Keep it in sunlight for 4 days.

Chana Methiya Achaar

Divya Bhargav Patel's Chana Methiya Achaar

Chana and methi ko ek din tak bhiga ke rakhein. Fir bahar nikal ke sukhne dijiye.Sarson ke oil ko garam kijiye, fir thanda hone ke baad uss mein gud or achar masala milaye. Barabar mix kijiye aur achar ready!

Kheere ka Achaar

Mahima Sarin's Kheere ka Achaar
Mumbai

Add roasted,grounded methi,mustard,cumin,tamarind paste, black salt to peeled and diced cucumber.Add heated and cooled Fortune Kachi Ghani Mustard Oil. Refrigerate for two hours and serve chilled.

Karela pickle

Komal's Karela pickle

Wash and chop the gourd. Heat oil, add tadka followed by karela pieces and green chillies. Fry for 5-7 mins and then add vinegar and salt. Fry for a minute before adding red chilli powder and then cool.

Lehsun ka Achaar

Vishakha's Lehsun ka Achaar

A simple pickle flavoured with a special masala made of sarson, methi, jeera and dhania. To balance the taste of the spices, add a tablespoon of a jaggery and lemon juice.

Gujarati Aaam ka Chunda

Shweta Ayare's Gujarati Aaam ka Chunda

Aam ka chunda is one of the most popular pickle recipes in Gujarati households. Add a zing to your sweet chunda by adding red chilli powder and toasted zeera.

Andhra-style carrot pickle

Vibha Vinodrai's Andhra-style carrot pickle

This fresh carrot pickle has a pungent taste from the use of mustard oil, sweetness of carrots and heat from the use of garlic. Add about 2 tbsp garlic for 1/2 cup carrots. To reduce the pungency, you can add lemon juice.

Potato Pickle

Ruchi Kumar's Potato Pickle

Take boiled potatoes, cut pieces and put in a glass jar. Fill it with mustard oil. Add rai powder, salt to taste, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chillies. Keep it in sunlight for 2 days.