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Instat Achar Recipe:The food is considered incomplete without pickle in the Indian food plate. A small piece of pickle adds flavor to the whole food. By the way, pickle can be made in every season, but it has become a tradition to make mango pickle in the summer season, because it is at this time that mangoes are produced and there is more than one good pickle, although now people’s test And the demand has increased even more and people now prefer to eat many types of pickles, the recipe of pickle and its taste varies according to every state and city, so today we are telling you two spicy and easy pickle recipes.< /p>
Onion pickle
Onion also has a great contribution in the Indian plate, people never forget to have onion with food, onion with vinegar or It tastes very tasty when eaten with spicy onions. Restaurant Hotel Near Dhaba Onion is served everywhere but have you eaten onion pickle yes it is an instant pickle which is very popular in Tamilnadu which looks very tasty with daily food it is also easy to make let’s know About it.
Ingredients
- Small onion :one cup
- Salt: 2 tsp
- Turmeric powder :1 tsp
- Lemon juice :2 tbsp
- Red chili and garlic paste: 1 tbsp
- Kalonji: 1 tsp
- Black salt: 1 tsp Mustard oil: 2 tbsp
Recipe
- In a bowl, add chilli and garlic paste, salt, turmeric, black salt and fennel and mix well.
- Peel the onion and make slits in it.
- Ready Fill the masala in the chopped onion
- Now add mustard oil and mix it well.
- Keep this pickle in a clean bottle and keep it in a dry place and eat it. Eat together.
How to make cucumber pickle
You must have eaten cucumber salad, but cucumber is also pickled, it is hardly You must have heard or eaten it, it is an instant pickle. Let us know the recipe to make it.
- To make cucumber pickle, first wash the cucumber and then cut it into small pieces. Cut into pieces.
- Now take a pan to temper the groundnut coriander fenugreek seeds. Now add cumin and fennel and brown all these ingredients on low flame.
- Now add green chillies and garlic and cook on low flame for 1 to 2 minutes
- Then Take it out in a bowl and grind it coarsely in a mixer.
- Now put the cucumber pieces in this mixture and add salt as per taste and mix well.
- Now a Heat oil in a pan, add mustard seeds, curry leaves, dry red chillies and asafoetida and temper it.
- When it crackles well, add turmeric powder and let it cook for a while
- Turn off the gas and add this tempering to the cucumber pickle, then add lemon juice and mix it well, your spicy cucumber pickle is ready.
< p>Tadka Mango Pickle
Tadka Mango Pickle may be the first time you have heard this name, but it is a very popular pickle in Kerala, which is served with daily food there. This is an instant pickle. It is made every year during the season of mangoes, in Kerala it is known as Kadumanga pickle, its specialty is the tempering used in it. If you also want to make this type of pickle in season, then you Must try, it turns out very tasty.
Ingredients
- Raw mangoes: 2
- Red chili powder: 1 Tbsp
- Turmeric powder: 1 Tbsp
- Sesame or coconut oil :2 Tbsp
- Salt: One tablespoon
- Curry leaves: 10 to 12
- Rai: 1½ tsp
- Asafetida: 1 tsp
How to make Tadka Mango Pickle
- Wash the mangoes thoroughly and cut into pieces along with the skin. Chop
- Put mango pieces in a vessel and then add salt, pepper and turmeric to it and mix well
- Now heat sesame or coconut oil in a tadka pan.
- Add mustard seeds, curry leaves and asafoetida.
- When the mustard seeds crackle, add this tempering to the prepared pickle.
- When the pickle cools down, add Fill it in a clean glass bottle and keep it in the fridge
- This char will last comfortably for 2 weeks.
- Though it is not yet the season for mangoes, you can prepare it for the coming season. You can save it, it is really a very tasty recipe
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