Achaar, the tangy and spicy condiment that adds zest to Indian cuisine. While most people are familiar with the classic mango and tomato varieties, there’s a whole world of flavorful achaars waiting to be explored. In this article, we’ll dive into 18 exciting recipes that will tantalize your taste buds and take your culinary game to the next level.
From the sweetness of pineapple and pomegranate to the heat of garlic and chili peppers, each recipe is carefully crafted to showcase the unique flavor profiles of various ingredients. Whether you’re a seasoned chef or a curious cook, these spicy achaar recipes are sure to inspire your next meal. So, let’s get started and discover the delightful world of achaars!
Mango Achaar with Mustard Seeds
A sweet and tangy condiment, Mango Achaar is a popular Indian relish made with ripe mangoes, mustard seeds, and spices. This recipe adds a unique twist by incorporating the pungency of mustard seeds, creating a harmonious balance of flavors.
Ingredients:
– 2 cups ripe mango, diced
– 1/4 cup mustard seeds
– 1/2 cup sugar
– 1/4 cup vinegar
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
Instructions:
1. In a large pan, combine the mango, mustard seeds, sugar, and vinegar.
2. Cook over medium heat, stirring occasionally, until the mixture thickens and the flavors meld together (about 30 minutes).
3. Add the turmeric and red chili powder; stir well to combine.
4. Remove from heat and let cool slightly before transferring to an airtight container.
5. Store in the refrigerator for up to 6 months.
Cooking Time: 30 minutes
Enjoy your delicious Mango Achaar with Mustard Seeds!
Mixed Vegetable Achaar with Fenugreek
A flavorful and tangy Indian-inspired pickle that combines the goodness of mixed vegetables with the nutty flavor of fenugreek.
Ingredients:
– 1 cup mixed vegetables (carrots, cauliflower, green beans, bell peppers)
– 1/2 cup fenugreek leaves
– 1/4 cup mustard oil
– 1/4 cup vinegar
– 2 tablespoons lemon juice
– 1 teaspoon ground cumin
– Salt, to taste
Instructions:
1. Heat the mustard oil in a pan over medium heat.
2. Add the mixed vegetables and sauté until they are slightly tender (about 5 minutes).
3. Add the fenugreek leaves, cumin, and salt. Stir well.
4. Reduce heat to low and simmer for 10-15 minutes or until the vegetables are fully cooked and the flavors have melded together.
5. Remove from heat and stir in vinegar and lemon juice.
Cooking Time: 20-25 minutes
Tips:
– Adjust the amount of mustard oil, vinegar, and lemon juice to your taste.
– You can also add other spices or herbs as per your preference.
– Store the pickle in an airtight container for up to 3 months in the refrigerator.
Garlic and Red Chili Achaar
A classic Indian condiment, Garlic and Red Chili Achaar adds a burst of flavor to any meal. This spicy and savory preserve is perfect for sandwiches, snacks, or as a dip.
Ingredients:
– 2 cups chopped fresh red chilies
– 1 cup chopped garlic
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon salt
Instructions:
1. In a blender or food processor, combine red chilies and garlic. Blend until smooth.
2. Heat the vinegar, water, and salt in a saucepan over medium heat until the salt dissolves.
3. Add the chili-garlic mixture to the saucepan and stir well.
4. Reduce heat to low and simmer for 10-15 minutes or until the achaar thickens slightly.
5. Remove from heat and let it cool completely before transferring to an airtight container.
Cooking Time: 20-25 minutes
Lemon Achaar with Turmeric
A classic Indian condiment gets a vibrant twist with the addition of turmeric! This Lemon Achaar with Turmeric is perfect for adding a burst of citrusy flavor to your meals.
Ingredients:
– 1 cup lemon juice
– 1 cup sugar
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon garam masala powder
– 1/4 teaspoon salt
– 1/2 cup water
Instructions:
1. In a medium saucepan, combine lemon juice, sugar, turmeric, garam masala, and salt.
2. Heat the mixture over medium heat, stirring until the sugar dissolves.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the syrup thickens slightly.
4. Remove from heat and stir in water.
5. Let it cool before transferring it to an airtight container.
Cooking Time: 10-15 minutes
This Lemon Achaar with Turmeric is ready to elevate your meal game! Use it as a marinade, a topping, or a dip – the possibilities are endless!
Pineapple Achaar with Cumin
This sweet and tangy chutney is a perfect blend of Indian spices, pineapple chunks, and a hint of cumin. Perfect as a condiment or side dish for your favorite meals.
Ingredients:
– 1 cup fresh pineapple chunks
– 1/2 cup vinegar (apple cider or white)
– 1/4 cup sugar
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon red chili powder
– Salt, to taste
Instructions:
1. Combine pineapple, vinegar, sugar, ginger, cumin, and chili powder in a saucepan.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce heat to low and simmer for 15 minutes or until the chutney thickens slightly.
4. Remove from heat and let it cool completely.
5. Store in an airtight container at room temperature for up to 6 months.
Cooking Time: 15 minutes
Carrot and Green Chili Achaar
This sweet and spicy Indian pickle recipe combines the crunch of carrots with the heat of green chilies, creating a flavorful condiment perfect for snacking or serving alongside your favorite dishes.
Ingredients:
– 2 cups grated carrots
– 1 cup chopped fresh green chilies
– 1/4 cup mustard oil
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon grated ginger
– Salt, to taste
Instructions:
1. In a large bowl, combine the grated carrots and chopped green chilies.
2. Heat the mustard oil in a small pan over medium heat.
3. Add the grated ginger and sauté for 1 minute.
4. Pour the hot oil mixture over the carrot-greens mixture and stir well.
5. Add the white vinegar, water, and salt. Mix until all the ingredients are fully incorporated.
6. Let the mixture sit at room temperature for at least 24 hours to allow the flavors to meld together.
Cooking Time: 24 hours (allowing the flavors to meld)
Tomato Achaar with Mustard Oil
A flavorful Indian condiment that combines the tanginess of tomatoes with the pungency of mustard oil.
Ingredients:
– 2 cups chopped fresh tomatoes
– 1/4 cup mustard oil
– 2 tablespoons mustard powder
– 1 tablespoon grated ginger
– 1 small onion, finely chopped
– Salt, to taste
– Optional: red chili flakes or cayenne pepper for added heat
Instructions:
1. Heat the mustard oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the grated ginger and sauté for another minute.
4. Add the chopped tomatoes, mustard powder, and salt. Stir well to combine.
5. Reduce heat to low and simmer for 15-20 minutes or until the mixture thickens slightly.
6. Remove from heat and let cool completely.
Cooking Time: 20 minutes
Tips:
– Adjust the amount of mustard oil to your taste. Some prefer a stronger flavor, while others like it more subtle.
– You can also add other spices or herbs like garlic, cumin, or cilantro to suit your taste preferences.
– Store Tomato Achaar in an airtight container in the refrigerator for up to 3 months.
Green Mango and Ginger Achaar
Achaar is a popular Indian condiment that adds flavor to various dishes. This recipe combines the sweetness of green mango with the spiciness of ginger, creating a unique and delicious condiment.
Ingredients:
– 2 cups green mango, diced
– 1 cup grated fresh ginger
– 1/2 cup sugar
– 1/4 cup vinegar (apple cider or white)
– 1/4 teaspoon salt
– 1/4 teaspoon red chili powder
– 1/4 teaspoon ground cumin
Instructions:
1. In a large saucepan, combine the diced mango, grated ginger, sugar, vinegar, salt, red chili powder, and cumin.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer for 20-25 minutes or until the mixture thickens and the flavors meld together.
4. Remove from heat and let it cool to room temperature.
5. Transfer the achaar to an airtight container and store in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Chili Garlic Achaar with Vinegar
Elevate your meal with this tangy and spicy condiment! This Chili Garlic Achaar with Vinegar is a flavorful accompaniment to naan, rice, or as a dip.
Ingredients:
– 2 cups mixed chili peppers (such as Anaheim, Poblano, and jalapeño)
– 1 cup garlic cloves
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Roast the chili peppers in a preheated oven at 400°F (200°C) for 15-20 minutes, or until charred.
2. Peel the garlic cloves and add them to a blender with the roasted chilies, vinegar, water, and vegetable oil.
3. Blend the mixture until smooth.
4. Season with salt to taste.
Cooking Time: 10-15 minutes
Pomegranate Achaar with Jaggery
Pomegranate Achaar with Jaggery Recipe
A sweet and tangy preserve made with pomegranate juice, jaggery, and spices, perfect for serving with parathas or as a topping for yogurt or ice cream.
Ingredients:
– 1 cup pomegranate juice
– 1/2 cup jaggery powder
– 1/4 cup water
– 1 tablespoon grated ginger
– 1 teaspoon cumin seeds
– Salt to taste
Instructions:
1. Combine the pomegranate juice, jaggery powder, and water in a pan.
2. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes.
3. Add the grated ginger and cumin seeds to the mixture.
4. Simmer for an additional 5 minutes or until the mixture thickens slightly.
5. Remove from heat and let cool to room temperature.
6. Store in an airtight container in the refrigerator.
Cooking Time: 15-20 minutes
Cauliflower and Carrot Achaar
Achaar is a popular Indian condiment made with pickled vegetables, spices, and vinegar. This recipe combines the flavors of cauliflower and carrots in a sweet and sour sauce that’s perfect for snacking or as a side dish.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 medium-sized carrots, peeled and sliced
– 1/2 cup white vinegar
– 1/4 cup sugar
– 1/4 cup water
– 1 tsp ground cumin
– 1 tsp ground coriander
– Salt, to taste
– 1/4 cup mustard oil or vegetable oil
Instructions:
1. In a large bowl, combine cauliflower and carrots.
2. In a small saucepan, combine vinegar, sugar, water, cumin, coriander, and salt. Bring to a boil over medium heat.
3. Reduce heat to low and simmer for 10 minutes or until the liquid has reduced slightly.
4. Pour the sauce over the cauliflower and carrot mixture. Toss to coat.
5. Heat mustard oil or vegetable oil in a non-stick pan over medium heat. Add the cauliflower-carrot mixture and cook for 5-7 minutes, stirring occasionally.
6. Remove from heat and let cool before serving.
Cooking Time: 20-25 minutes
Sweet and Sour Tamarind Achaar
A sweet and sour twist on traditional tamarind achaar, this recipe combines the tanginess of tamarind with the sweetness of sugar and spices. Perfect for snacking or using as a condiment.
Ingredients:
– 1 cup tamarind paste
– 1 cup sugar
– 1/2 cup water
– 1/4 teaspoon red chili powder
– 1/4 teaspoon garam masala powder
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine tamarind paste, sugar, and 1/2 cup water.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce the heat to low and simmer for 10-12 minutes or until the mixture thickens slightly.
4. Stir in red chili powder, garam masala powder, and salt.
5. Remove from heat and let cool completely.
Cooking Time: 15-17 minutes
Onion and Green Chili Achaar
Achaar, the Indian condiment that adds a tangy twist to any dish! This recipe combines the pungency of onions with the spicy kick of green chilies to create a flavor explosion.
Ingredients:
– 2 large onions, thinly sliced
– 4-6 green chilies, chopped
– 1 cup vinegar (white or apple cider)
– 1/2 cup water
– 1 tsp salt
– Optional: garlic cloves, coriander seeds, or mustard seeds for added depth
Instructions:
1. Combine onions and green chilies in a large bowl.
2. In a separate saucepan, combine vinegar, water, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Pour the vinegar mixture over the onion-green chili mixture.
4. Let it cool completely before transferring to an airtight container.
5. Store in the refrigerator for up to 6 months.
Cooking Time: 15-20 minutes (including cooling time)
Spicy Radish Achaar with Mustard
This Spicy Radish Achaar with Mustard recipe is a twist on the classic Indian condiment, perfect for adding a spicy kick to your meals. The combination of radishes, mustard seeds, and spices creates a tangy and aromatic chutney that’s great with naan, rice, or as a dip.
Ingredients:
– 2 cups radish, thinly sliced
– 1/4 cup mustard seeds
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tbsp grated ginger
– 1 tsp ground cumin
– 1/2 tsp red chili flakes
– Salt, to taste
Instructions:
1. In a blender or food processor, combine radish slices, mustard seeds, vinegar, water, ginger, cumin, and chili flakes.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Transfer the mixture to a saucepan and bring to a simmer over medium heat.
4. Reduce heat to low and let cook for 10-15 minutes or until the chutney has thickened slightly.
5. Season with salt to taste.
6. Let cool before transferring to an airtight container.
Cooking Time: 15-20 minutes
Eggplant Achaar with Sesame Seeds
A traditional Indian pickle made with eggplants, achaar is a flavorful condiment that adds zest to any meal. This recipe combines the sweet and spicy flavors of achaar with the nutty taste of sesame seeds for an added layer of depth.
Ingredients:
– 4-6 eggplants
– 1 cup vinegar (apple cider or white)
– 1/2 cup water
– 1/4 cup sugar
– 1/4 cup salt
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper
– 2 tbsp sesame seeds
Instructions:
1. Cut the eggplants into 1-inch cubes and soak them in water for at least 30 minutes.
2. Drain the eggplant and mix with vinegar, sugar, salt, cumin, coriander, turmeric, and cayenne pepper.
3. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the eggplants are tender.
4. Stir in sesame seeds and let cool completely.
5. Store the pickle in an airtight container at room temperature for up to 6 months.
Cooking Time: 30-40 minutes
Apple and Date Achaar
A unique blend of sweet apples and dates comes together to create a tangy and flavorful chutney, perfect for accompanying your favorite Indian dishes.
Ingredients:
– 2 cups chopped apples (any variety)
– 1 cup chopped dates
– 1/4 cup vinegar
– 1/4 cup sugar
– 1 tablespoon mustard oil or vegetable oil
– 1 teaspoon grated ginger
– Salt, to taste
Instructions:
1. Combine the chopped apples and dates in a large pan.
2. Add the vinegar, sugar, oil, and grated ginger. Mix well.
3. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 20-25 minutes or until the chutney thickens slightly.
4. Remove from heat and let it cool. Store in an airtight container in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Red Bell Pepper Achaar with Fennel
A sweet and tangy chutney that combines the flavors of red bell peppers, fennel, and spices, perfect for accompanying Indian dishes or as a snack.
Ingredients:
– 2 large red bell peppers, seeded and chopped
– 1 bulb of fennel, chopped (about 1 cup)
– 1 small onion, chopped (about 1/2 cup)
– 1 teaspoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon salt
– 1/4 teaspoon cayenne pepper (optional)
– 1/4 cup sugar
– 2 tablespoons apple cider vinegar
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add the chopped onion, fennel, and ginger; sauté until softened, about 5 minutes.
3. Add the chopped bell peppers, cumin, salt, and cayenne pepper (if using); sauté for an additional 5 minutes.
4. Stir in sugar and apple cider vinegar; bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until thickened.
Cooking Time: 25-30 minutes
Plum Achaar with Black Salt
This sweet and tangy plum achaar is a perfect blend of Indian spices and plums, elevated by the earthy flavor of black salt. This recipe is a twist on traditional plum chutney, adding depth and complexity to its flavor profile.
Ingredients:
– 2 cups plums, chopped
– 1 cup sugar
– 1/4 cup vinegar
– 1/4 cup water
– 1 tablespoon ginger paste
– 1 teaspoon cinnamon powder
– 1/2 teaspoon black salt (kala namak)
– 1/4 teaspoon cayenne pepper
Instructions:
1. In a large pan, combine plums, sugar, vinegar, and water. Bring to a boil over medium heat.
2. Reduce heat and simmer for 20 minutes or until the plums are soft and the mixture has thickened.
3. Add ginger paste, cinnamon powder, black salt, and cayenne pepper. Stir well to combine.
4. Simmer for an additional 5 minutes.
5. Remove from heat and let cool before transferring to an airtight container.
Cooking Time: 25-30 minutes
Summary
Get ready to tantalize your taste buds with these 18 spicy achaar recipes! From classic combinations like Mango Achaar with Mustard Seeds and Garlic and Red Chili Achaar, to innovative blends like Pineapple Achaar with Cumin and Spicy Radish Achaar with Mustard, there’s something for every spice lover. Explore the world of tangy flavors with these unique recipes that combine bold spices, fresh vegetables, and aromatic herbs.
Leave a Reply