How to make that authentic ghar ka achar (homemade pickle)

Pickles are more than just food. They are a tradition in Indian culture. And the classic is a traditional raw mango pickle. Every Indian culture makes its own version of pickle and that too with various ingredients. They come in various flavours. Indian pickles can be sweet, tangy, sour, sweet, spicy, and sometimes slightly bitter too.

Achaar or pickle is a side dish in every Indian meal. Sometimes, just roti and achaar are enough for a meal. Or even rice and achaar. And some people just eat achaar.

You can literally store any kind of pickle for over a year. But you have to make sure that you store it in a dry and airy place and do not use a wet spoon for it. Always keep the container tightly closed. All these simple storage directions will help you sore it for a year long. Mango pickle helps to relieve nausea, and loss of apatite and it tastes just awesome.

This is all you need to make a traditional raw mango pickle at home

• 1 kg kairi / Raw mango
• 1 tbsp Turmeric powder
• 2 tbsp Salt
• 1/2 tsp Cloves
• 1/2 tsp Black peppercorns
• 1 tsp Fenugreek seeds
• 1/2 tsp Hing
• 3 tsp Salt
• 50 gm Mohrichi dal / Split Mustard seeds
• 4 tsp Red chili powder
• 1/2 cup Mohrichi dal / Split Mustard seeds

After mixing all your ingredients together when your mango pickle is ready to be stored, you have to keep it aside for at least a week before you eat it. This is the fermentation period. In one week, your ghar ka chaar will be ready. to eat.