You can make these pickles overnight and have them for lunch the next day.
Let's admit it, we have all grown up smacking our lips to our favourite nani or dadi ke achaar.
In fact, no meal was really complete without a handful of spicy, tangy and sometimes crunchy pickles.
Whether it was spicy mango or tangy tamarind, red hot chilly or the unconventional bitter gourd, all meals were served with these delicious small eats!
Presenting three such easy-to- make achaars that you can prepare overnight.
Yes, you heard it right.
These are not only great in taste, but can also help you overcome cough and nose congestion in the cold weather.
Mixed vegetable pickle
Photograph: Kind courtesy su-lin/Creative Commons
This pickle includes several seasonal vegetables that are good to create heat in the body.
The green vegetables are good for your body, skin and heart and lend adequate amount of iron, calcium and essential nutrients to the body.
It is made in mustard oil with spices and herbs, all of which collectively lend heat and keep the body warm from within.
In order for this achaar to properly ferment, you'd need to leave it for more than one night.
- 1 cup cauliflower
- 1/2 cup carrots
- 1/4 cup raddish
- 4 to 5 green chillies
- 7 to 10 garlic cloves
- 1 onion
- 2 lemon (cut into wedges)
- 3 to 4 red chillies
- 1 tsp fenugreek seeds
- 1 tsp kalonji / nigella seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp salt
- 1/2 cup white vinegar
- Mustard oil
- Mustard seeds
- Cut and wash all vegetables, except onion. Dry them out and then mix them well with salt and turmeric and leave overnight.
- The following day, drain the salted water (vegetables will leave some water) and then dry these vegetables for 5-6 hours in the sun. You can leave them for a day or two as well.
- Sterilise your pickle jar by boiling it in water for just about 10 minutes.
- Dry roast red chillies, cumin seeds, fennel seeds and coriander seeds and grind them into a fine mixture.
- Then take 1 tsp mustard oil and fry mustard seeds, fenugreek seeds and nigella seeds in it. Then add onions and lightly fry the mixture.
- Add the dried mixture to the onion and mustard seeds mixture.
- Add mixed vegetables to this mixture.
- Add vinegar and stir.
- Keep this entire mixture in your sterilised bowl and make sure the vegetables are properly immersed in oil because oil will prevent fungal growth.
- Keep this jar in the sun for a month.
- If stored in a cool and dry place, this pickle can last for a minimum of six months.
Ginger-lemon pickle (adrak-nimbu ka achaar)
This is perhaps one of easiest and the tastiest pickles to have during winters.
Ginger has many medicinal property that makes it best ingredient during the cold weather.
It is great for relieving cold and cough and because its high in gingerol, which has anti-inflammatory properties, it is also a natural painkiller.
In addition, it is a good for digestion and can be used as a natural heartburn reliever.
- 1 small ginger julienned
- Juice of one lemon
- Soak the sliced ginger pieces in lemon juice overnight.
- You'll notice a change of colour in the mixture and the water turning pink. This will happen because when ginger reacts with acidic lemon juice, it releases this colour.
- Keep it for another day if you like, just to soften the ginger slices more.
- Eat it with your meal the very next day.
Turmeric pickle (haldi ka achaar)
Since the winters are in full swing, you won't find it difficult to buy raw turmeric that looks a lot like ginger.
It doesn't really have an overpowering haldi taste and neither will it leave a yellow colour in your mouth.
It aids digestion, is an antioxidant and has anti-inflammatory benefits.
The fresh roots that you'll need to prepare this achaar has phyto-nutrients and helps develops body's immunity, thereby guarding you against cold and cough.
- Fresh raw turmeric sliced (quantity based on requirement)
- Lime juice (enough to soak the turmeric)
- A sterilised jar to store
- Soak the sliced turmeric pieces in lemon juice overnight.
- You'll notice a change of colour in the mixture and the water turning yellow. This will happen because when turmeric reacts with acidic lemon juice, it releases its original yellow colour.
- Keep it for another day if you like, just to soften the turmeric slices more.
- You may also eat it with your meal the very next day.