Achar Recipe
Introduction to Achar
Achar, commonly known as Indian pickles, is a traditional delicacy that adds a tangy, spicy flavor to meals. It originates from India, where the art of pickling has been cherished for centuries. From enhancing the taste to preserving seasonal fruits and vegetables, Achar plays a significant role in Indian cuisine.
A Brief History of Achar
The history of Achar dates back thousands of years. Ancient scriptures mention the process of pickling as a method to prolong the shelf life of fruits and vegetables. Pickling involves fermenting the main ingredient with mustard oil and a mix of spices, producing a burst of flavors.
Ingredients
- Mango - 500g, raw and shredded
- Salt - 50g
- Turmeric - 1 tablespoon
- Red Chili Powder - 2 tablespoons
- Fenugreek Seeds - 30g
- Mustard Seeds - 30g
- Mustard Oil - 250ml
- Vinegar - 100ml
- Asafoetida - a pinch
Preparation Steps
Step 1: Preparing the Mango
Begin by washing and peeling the raw mango. Grate it into thin shreds and transfer to a large bowl. Sprinkle salt over the shredded mango and mix well. Allow it to sit for approximately 24 hours. This step extracts excess moisture from the mango, giving it a crisp texture.
Step 2: Drying
Drain the excess liquid from the salted mango shreds. Spread them on a clean kitchen towel and let them air dry under the sun for a few hours. The drying process is crucial for achieving the right consistency of the Achar.
Step 3: Roasting Spices
Gently roast fenugreek seeds and mustard seeds on low heat until they release a fragrant aroma. Allow them to cool before grinding into a coarse powder. This spice blend is the heart of the Achar, providing a depth of flavor.
Cooking Process
Step 4: Mixing Ingredients
In a large mixing bowl, combine the sun-dried mango, ground spice mixture, turmeric, and red chili powder. Mix thoroughly to ensure even coating of spices. Gradually add mustard oil, vinegar, and a pinch of asafoetida. Stir until all ingredients are well incorporated.
Step 5: Store and Mature
Transfer the Achar mixture into sterilized glass jars. Seal them tightly and store in a cool, dry place. To enhance the flavors, let the Achar mature for at least a week before serving.
Serving Suggestions
Serve the Achar as a side condiment with main dishes like rice, chapati, or dosa. Its spicy and tangy taste complements the main meal, adding an irresistible zest. Pair it with Indian bread or use it to enhance the flavor of wraps and sandwiches.
Enjoying Achar
Achar is admired for its versatility, making it a staple in Indian households. Its vibrant taste can elevate the simplest of meals, bridging traditional and contemporary culinary practices. So, savor each bite of this timeless delicacy.
Conclusion
The art of making Achar is a cherished tradition that celebrates the rich tapestry of Indian culinary heritage. By following this comprehensive guide, you too can enjoy the bold and exciting flavors of homemade Achar.