• by vibhu

Making homemade pickles is a delightful and rewarding process. Here’s a step-by-step guide on how to make different types of pickles, including essential ingredients and preservation techniques.

Step-by-Step Guide to Making Mango Pickle (Aam Ka Achar)

Ingredients:

• Raw mangoes: 1 kg
• Mustard oil: 250 ml
• Fenugreek seeds: 2 tbsp
• Mustard seeds: 2 tbsp
• Fennel seeds: 2 tbsp
• Turmeric powder: 2 tbsp
• Red chili powder: 3 tbsp
• Salt: 100 grams
• Asafoetida: 1 tsp

Instructions:

1. Preparation: Wash the raw mangoes thoroughly and pat them dry. Cut them into small pieces, discarding the seeds.
2. Spice Preparation: Dry roast fenugreek seeds, mustard seeds, and fennel seeds. Once cooled, coarsely grind them.
3. Mixing: In a large mixing bowl, combine the mango pieces, ground spices, turmeric powder, red chili powder, and salt. Mix well to coat the mango pieces evenly.
4. Asafoetida and Oil: Heat mustard oil in a pan until it reaches its smoking point. Turn off the heat and let it cool slightly. Add asafoetida to the oil and mix.
5. Combine: Pour the cooled mustard oil over the mango mixture. Mix everything thoroughly.
6. Storage: Transfer the mixture into a clean, dry glass jar. Seal the jar tightly and keep it in a sunny spot for about a week, shaking it daily to ensure the spices are evenly distributed.
7. Ready to Serve: After a week, the pickle will be ready to eat. Store it in a cool, dry place.

Step-by-Step Guide to Making Lemon Pickle (Nimbu Ka Achar)

Ingredients:

• Lemons: 12
• Salt: 100 grams
• Turmeric powder: 2 tbsp
• Red chili powder: 2 tbsp
• Sugar: 200 grams (optional, for sweet lemon pickle)
• Mustard oil: 200 ml
• Mustard seeds: 2 tbsp
• Fenugreek seeds: 1 tbsp
• Asafoetida: 1 tsp

Instructions:

1. Preparation: Wash the lemons thoroughly and pat them dry. Cut them into quarters or smaller pieces if preferred.
2. Spice Preparation: Dry roast mustard seeds and fenugreek seeds. Let them cool, then grind them coarsely.
3. Mixing: In a large bowl, combine lemon pieces, salt, turmeric powder, and red chili powder. Mix well to coat the lemons.
4. Sugar Addition (Optional): For sweet lemon pickle, add sugar to the mixture and mix until it dissolves.
5. Asafoetida and Oil: Heat mustard oil in a pan until it reaches its smoking point. Turn off the heat and let it cool slightly. Add asafoetida to the oil and mix.
6. Combine: Pour the cooled mustard oil over the lemon mixture. Add the ground mustard and fenugreek seeds and mix everything thoroughly.
7. Storage: Transfer the mixture into a clean, dry glass jar. Seal the jar tightly and keep it in a sunny spot for about two weeks, shaking it daily to ensure the spices are evenly distributed.
8. Ready to Serve: After two weeks, the pickle will be ready to eat. Store it in a cool, dry place.

Tips and Tricks for Making Homemade Pickles

1. Use Fresh Ingredients: Always use fresh and clean fruits, vegetables, and spices to ensure the best flavor and quality.

2. Sterilize Jars: Make sure your jars are thoroughly cleaned and sterilized to prevent any contamination.

3. Oil and Salt as Preservatives: Use adequate amounts of oil and salt, as they act as natural preservatives, preventing the growth of bacteria and mold.

4. Sun-Drying: For some pickles, sun-drying the ingredients helps in reducing moisture and enhancing flavors. Make sure to cover them with a clean cloth to protect from dust and insects.

5. Shake Regularly: If the recipe requires fermentation, shake the jar daily to ensure the spices are evenly distributed and the ingredients are well-coated.

6. Patience: Homemade pickles often require time to mature and develop their full flavor. Be patient and allow them to sit for the recommended period.

7. Taste and Adjust: Before sealing the jars, taste the mixture and adjust the seasoning if necessary. More salt, spice, or oil can be added according to your preference.

8. Store Properly: Once ready, store pickles in a cool, dry place away from direct sunlight. Refrigeration may be needed for some varieties to prolong shelf life.

By following these steps and tips, you can enjoy the rich, flavorful, and nutritious homemade pickles that are a cherished part of India’s culinary heritage.