5 Achaar Mistakes You Might Be Making | How to Make Achaar at Home | Juggun Kazim

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds flavor while reducing acidity.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but can be more expensive.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is a traditional sweetener in Indian cuisine.

ginger

🥗Healthier: grated ginger

💰Cheaper: ginger paste

Ginger paste is more accessible and saves prep time.

Start by preparing mangoes and green chilies for pickling.

Cut the mangoes and remove the seeds.

In a large bucket, mix the mangoes and green chilies together.

Add salt and turmeric to the mangoes and chilies.

Mix the ingredients with your hands or gloves to ensure even coating.

Cover the mangoes with a cloth and place them in the sun to dry for two days.

After two days, prepare the spices and mustard oil for the next step.

On the third day, mix the spices and mustard oil into the mango mixture.

Let the mixture sit in the sun for three days, mixing it daily to ensure even exposure to sunlight.

After the final day, top up with mustard oil and let it sit for a few more days before consuming.

Cooking Techniques

Equipment Needed

Spice Level: