The champions of the art of pickling
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.
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!
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.
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!
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.
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!
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.
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.
Abha Jha's Sweet-tangy Raisin Pickle
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.
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!
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.
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.
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.
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.
Prabhleen Kaur's Instant Coconut Pickle
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.
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.
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.
Radhika sanga's Radish Pickle
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.
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.
Lakshmi's Andhra Gongura Pickle
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.
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.
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.
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.
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.
Shruti Bhat's Soya Chunks Masala Pickle
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.
Devki Soni's Chane ka Aachar
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.
Ashi Ahmad's Angoor Achaar
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.
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.
Kusum Biban's Gajar ka Instant Pickle
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.
Vimla Singh's Mirch Achaar
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.
Sonamjeet Kaur's Mix Vegetable Pickle
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.
Kalyani's White Sesame Seeds Mango Pickle
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.
Saba Rehan's Sem Mirch ka Achaar
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.
Keerti Pant's Stuffed red chillies
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.
Lakshmi Aggarwal's Minty Amla Achaar
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.
Bela Trivedi's Farm-fresh Pickle
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.
Nagasrishreya's Dosa Avakay (yellow cucumber) Pickle
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.
Santosh Bangar's Amla Pickle
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.
Shikha Ahuja's Carrot & Turnip Pickle
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.
Radhika Sanga's Chickpea Pickle
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.
Animika Sahai's Jackfruit Pickle
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.
Kajal Choudhary's Red Chilli Pickle
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.
Supta Sarkar's Mango Chilli Pickle
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.
Kapil Mittal's Karonde ka Achaar
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.
Sujata Ganguly's Kancha Lonkar Achaar
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.
Mritsaa's Pineapple Pickle
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.
Meenu K Mangal's Mango Pickle
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.
Pushpa Choudhary's Garlic Pickle
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.
Sonali's Nimboo Achaar
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!
Pratibha Sharma's Nimbu ka Aachar
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.
Neha Arora's Drumstick Pickle
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.
Renu Raje's Muli ka Achaar
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.
Sheetal Manocha's Soya Badi Achaar
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.
Ritu Aneja's Garlic Sweet & Sour Pickle
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.
Talat Mohsin's Kundru ka Achaar
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.
Veeralakshmi's Andhra Brinjal Pickle
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.
Manisha Kothare's White Onion Pickle
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!
Sunita Mehta's Kairi ka Aachar
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.
Hema Kumar's Brinjal Pickle
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.
Pushpanjali Pathania's Jackfruit Pickle
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.
Renuka Mani's Awla & Lemon Pickle
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.
Anshu Tyagi's Bittergourd Pickle
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.
Anita's Lemon and Green Chilli Pickle
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.
Jyoti Abrol's Gajar ka Achaar
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.
Jyoti Sharma's Mix Pickle
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.
Kanna's Ker Kairi Ka Achaar
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.
Rita's Karela ka Achaar
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.
Banu Raghavan's Narthangai Oorugai
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.
Poonam's Sweet Lime Pickle
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.
Lata's Cauliflower ka Pickle
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.
Chinki Bhalla's Kacche Aam ka Aachaar
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.
Kavi Dave's Haldi ka Achaar
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.
Rida Khan's Raw Mango Jaggery Pickle
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
Neelima Pagolu's Drumstick Pickle
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.
Heena Vallecha's Mango Pickle
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.
Rekha Jain's Lesua Achaar
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.
Jyoti Moghe's Rai wali Harimirch ka Achaar
Mix chopped green chillies with turmeric, saunf, lemon juice, rai,methi and hing. Serve the pickle fresh.
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.
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!
Mahima Sarin's Kheere ka Achaar
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.
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.
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.
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.
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.
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.