The Best Achars(Pickles) You Have Eaten (Recipes And Photos Are Welcome)...
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#16
| Reset, yes please.

Originally posted by: RahulDeva View Post

Hey if you are still there, mooli and shalgam or radish and turnip pickle is my favorite too. I cut radish in slices and turnips in 6s length wise. Blanch them in salt water for say 10-15 minutes. And dry them in the sun after covering with a thin cotton cloth. After they have lost all external water and a bit of internal moisture too, I put them in a glass jar with raai {a type of mustard only), red chilli, turmeric, mustard oil and some salt.You can add a spoon or two of vinegar too for quick fermentation. The jar has to be kept in direct sun light for a day and in shade for 2 days.Good to go post that.Do remember that it turns out best in the climate that's prevalent in January in North India. Not as good as my mom's but decent enough


Hello RahulDeva

I'm still here on IM, same skid different account. I wish I had ore time to spend in India but a month every once in a while is OK for now.

Thanks for the tip about vinegar. I've never had turnip pickles before I may just give your recipe a try. The climate here in Seattle these days is just about the same as it was in Rishikesh back in February.

Here is a photo of some muli and gajar achars (I tried to embed the photo but it didn't want to take) from the woman I got to watch make them so many years before and the aam achar are from her mother. The aam achar are very spicy. Some thing about these muli and gajar pickels is that there is a little bit up uncooked dhal in the mix, I imagine those help absorb excess oil, possibly.

I have about a half kilo of each left and I'm not looking forward to running out. I stuck my nose into the pickle jar got a good wiff of them. I'm not sure I would have tried or like them if that had been my first introduction.
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#17
| Maha Guru Member

Originally posted by: skids ghost View Post

... Here is a photo of some muli and gajar achars (I tried to embed the photo but it didn't want to take) from the woman I got to watch make them so many years before and the aam achar are from her mother. The aam achar are very spicy. Some thing about these muli and gajar pickels is that there is a little bit up uncooked dhal in the mix, I imagine those help absorb excess oil, possibly ...


To embed media you have to use the direct url, not that of the holding page:



I don't see signs of any dhal. I reckon they are whole methi (fenugreek) and jeera (cumin) seeds.
#18
| Maha Guru Member
Agree with methi but the other seed seems to be saunf {fennel}
#19
| Maha Guru Member
Usually they have to be consumed within 10-15 days. Post that, they start losing their tang. Rishikesh weather in Feb seems ok for pickle making. Try to arrange raai. That's the secret ingredient which will ferment it
#20
| Reset, yes please.

Originally posted by: ViShVa View Post

To embed media you have to use the direct url, not that of the holding page:
I don't see signs of any dhal. I reckon they are whole methi (fenugreek) and jeera (cumin) seeds.


Originally posted by: RahulDeva View Post

Agree with methi but the other seed seems to be saunf {fennel}


It is methi bij, thanks. I think i opted to think they were dhal as they didn't have much of i distinct flavor when i bit into one.
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#21
| Maha Guru Member
There is an 'every household' Gujarati pickle called 'methiya keri' (fenugreek mango), which uses whole methi (fenugreek) seeds. They are blanched first and then used in the pickle. The blanching makes 'em lose their distinct pungency and the seeds add to the crunchiness.

RahulDeva is spot on about your picture. Besides fenugreek, the other seed is saunf (fennel), and not jeera (cumin). The crushed one coating the veggies is de-husked rai (mustard) seeds.
#22
| Member
i managed to find the recipe i put less salt so not that upto par
but the best part one can eat the garlic without burning their tongue this is what i wanted

Also if there are any pickle masala i can just use it rather than make it according to the recipe.


Thank you very much to all

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