4 Ways Pickle

Galgal Ka Achar

 

Servings - 5 - 7

 

INGREDIENTS

Oil - 50 milliliters

Fenugreek seeds - 2 teaspoons

Asafoetida - 1/4 teaspoon

Carom seeds - 1 teaspoon

Salt - 1 teaspoon

Black salt - 1 teaspoon

Red chili - 1 teaspoon

Garam masala - 2 teaspoons

Galgal - 860 grams

Sugar - 150 grams

 

PREPARATION

  1. Heat 50 milliliters oil in a heavy skillet, add 2 teaspoons fenugreek seeds, 1/4 teaspoon asafoetida, 1 teaspoon carom seeds and stir well.
  2. Add 1 teaspoon salt, 1 teaspoon black salt, 1 teaspoon red chili, 2 teaspoons garam masala and stir again.
  3. Then, add 860 grams galgal and mix it well.
  4. Cook for 3 - 5 minutes on medium heat.
  5. Now, add 150 grams and mix it well.
  6. Cook for 8 - 10 minutes on medium heat.
  7. Remove it from heat.
  8. Transfer this into a airtight container.
  9. Rest for 1 - 2 days.
  10. Serve.

 

Gobi Ka Achar

 

Servings - 5 - 7

 

INGREDIENTS

Sugarcane vinegar - 250 milliliters

Jaggery - 130 grams

Oil - 50 milliliters

Carom seeds - 1 teaspoon

Asafoetida - 1/4 teaspoon

Mustard seeds - 2 tablespoons

Salt - 1 teaspoon

Black salt - 1 teaspoon

Red chili - 1 teaspoon

Garam masala - 2 teaspoons

Cauliflower - 435 grams

 

PREPARATION

  1. Take a deep pan, add 250 milliliters sugarcane vinegar, 130 grams jaggery and stir continuously until the jaggery is fully dissolved.
  2. Bring it to a boil.
  3. Boil for 5 - 7 minutes on medium heat.
  4. Remove it from heat and keep aside.
  5. Heat 50 milliliters oil in a heavy skillet, add 1 teaspoon carom seeds, 1/4 teaspoon asafoetida, 2 tablespoons mustard seeds and stir well.
  6. Add 1 teaspoon salt, 1 teaspoon black salt, 1 teaspoon red chili, 2 teaspoons garam masala and stir again.
  7. Then, add 435 grams cauliflower and mix it well.
  8. Cook for 3 - 5 minutes on medium heat.
  9. Now, add the prepared syrup and mix it well.
  10. Bring it to a boil.
  11. Cook for 8 - 10 minutes on medium heat.
  12. Remove it from heat.
  13. Transfer this into a airtight container.
  14. Rest for 1 - 2 days.
  15. Serve.

 

Shalgam Ka Achar

 

Servings - 5 - 7

 

INGREDIENTS

Sugarcane vinegar - 250 milliliters

Jaggery - 130 grams

Oil - 50 milliliters

Carom seeds - 1 teaspoon

Asafoetida - 1/4 teaspoon

Mustard seeds - 2 tablespoons

Salt - 1 teaspoon

Black salt - 1 teaspoon

Red chili - 1 teaspoon

Garam masala - 2 teaspoons

Turnip - 830 grams

 

PREPARATION

  1. Take a deep pan, add 250 milliliters sugarcane vinegar, 130 grams jaggery and stir continuously until the jaggery is fully dissolved.
  2. Bring it to a boil.
  3. Boil for 5 - 7 minutes on medium heat.
  4. Remove it from heat and keep aside.
  5. Heat 50 milliliters oil in a heavy skillet, add 1 teaspoon carom seeds, 1/4 teaspoon asafoetida, 2 tablespoons mustard seeds and stir well.
  6. Add 1 teaspoon salt, 1 teaspoon black salt, 1 teaspoon red chili, 2 teaspoons garam masala and stir again.
  7. Then, add 830 grams turnip and mix it well.
  8. Cook for 3 - 5 minutes on medium heat.
  9. Now, add the prepared syrup and mix it well.
  10. Bring it to a boil.
  11. Cook for 8 - 10 minutes on medium heat.
  12. Remove it from heat.
  13. Transfer this into a airtight container.
  14. Rest for 1 - 2 days.
  15. Serve.

 

Gajar Ka Achar

 

Servings - 5 - 7

 

INGREDIENTS

Sugarcane vinegar - 250 milliliters

Jaggery - 130 grams

Oil - 50 milliliters

Carom seeds - 1 teaspoon

Asafoetida - 1/4 teaspoon

Mustard seeds - 2 tablespoons

Salt - 1 teaspoon

Black salt - 1 teaspoon

Red chili - 1 teaspoon

Garam masala - 2 teaspoons

Carrots - 400 grams

 

PREPARATION

  1. Take a deep pan, add 250 milliliters sugarcane vinegar, 130 grams jaggery and stir continuously until the jaggery is fully dissolved.
  2. Bring it to a boil.
  3. Boil for 5 - 7 minutes on medium heat.
  4. Remove it from heat and keep aside.
  5. Heat 50 milliliters oil in a heavy skillet, add 1 teaspoon carom seeds, 1/4 teaspoon asafoetida, 2 tablespoons mustard seeds and stir well.
  6. Add 1 teaspoon salt, 1 teaspoon black salt, 1 teaspoon red chili, 2 teaspoons garam masala and stir again.
  7. Then, add 400 grams carrots and mix it well.
  8. Cook for 3 - 5 minutes on medium heat.
  9. Now, add the prepared syrup and mix it well.
  10. Bring it to a boil.
  11. Cook for 8 - 10 minutes on medium heat.
  12. Remove it from heat.
  13. Transfer this into a airtight container.
  14. Rest for 1 - 2 days.
  15. Serve.