One of the age-old traditions followed by our grand mothers and mothers is the tradition of pickle making. The concept of ‘ghar-ka-achaar’ is a rage amongst foodies irrespective of age and gender.
Accompanied by unique ingredients, these delicious, crunchy and tangy pickles complete our every meal. Be it carrot pickle, raw mangoes pickle, ginger pickle, cauliflower pickle, green chilli pickle, or the sight of these veggies in a glass jar sitting sun soaked is sinfully indulgent!
A delicate melange of sweet and tangy taste, this is a treat for the taste buds.
• Peel 250 grams carrots and cut each about finger-size and medium thick.
• Mix 3 tablespoon mustard, 1 tablespoon salt and chilli powder each and ½ cup mustard oil.
• Leave it in the sun for a week. Do not forget to shake the bottle at least once in awhile.
• Soon, the fresh carrot pickle will be ready to be savoured.
Heat up your dinner table with simple yet authentic ginger pickle.
• Peel and cut 0.5 kg raw ginger into long and thin pieces.
• Extract the juice of about 15 lemons, 3 spoons vinegar and 3-4 tablespoons salt.
• Mix all the ingredients in a jar and let it rest for about an hour.
• Once the ginger turns pink, you can savour the pickle.
• Add zing to Navratri festival with this appetiser.
Try our best-in-class homemade pickles online.
When the food gets boring, it’s the green chilli pickle that sets you roaring! Yes, the subtle blend of spicy chillies, tamarind, mustard oil and a touch of spices will elevate the simplest of the meals in an instant.
• Chop 1 kg green chillies into small pieces.
• Marinate them in 1 cup salt for 2 hours.
• Soak 200 gms tamarind in 3 cups vinegar for a couple of hours and then extract the pulp.
• In a large vessel add 0.5 kg mustard oil, 1 tablespoon red chilli powder, and 1 tablespoon turmeric powder.
• To this add 200 gms ginger and 250 gms finely ground garlic.
• Mix 100 gms ground cumin and 200 gms mustard seeds.
• Pour the tamarind and vinegar pulp.
• Add 1 cup sugar and cook over medium heat.
• In 10-15 minutes, once the oil separates, the chilli pickle will be ready to be served.
Steamed rice and lightly tempered moong dal would taste fantastic when combined with Murgh Achaar or Chicken Pickle.
Moreover, you could have this out of the world experience canned and sitting on your dinner table. Hard to believe? Try Murgh Achaar.
• In a kadhai combine oil blend freshly ground 60 gms garlic and 60 gms ginger.
• Add 2kg chicken pieces to it.
• Allow it to cook on low heat.
• When the chicken is tender, increase the heat and let oil separate.
• Add 1 cup Chilli powder, ⅓ cup salt, 60 gms garam masala, 60 grams mustard seeds powder.
• Then add ¾ cup vinegar.
• Let all this come to boil and then turn off the heat.
Try our authentic Non-veg pickles online.
You could fly high with creativity by making Mutton Pickle, Bitter Gourd Pickle or Drumstick pickle.
If you are not a kitchen-friendly person, then keep calm and buy your favourite pickle from Qtrove. Here we have everything from homemade pickles to homemade sauce for children.
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