Ingredients with Measurements:
- 4 large potatoes, peeled and cubed
- 1/2 cup mustard oil
- 1/4 cup vinegar
- 1/4 cup lemon juice
- 1/4 cup sugar
- 2 tbsp red chili powder
- 2 tbsp turmeric powder
- 2 tbsp cumin seeds
- 2 tbsp fennel seeds
- 1 tbsp mustard seeds
- 1 tbsp salt
- 1/2 cup chopped fresh coriander leaves
Special equipment needed:
- Large mixing bowl
- Airtight glass jar
Step-by-step instructions:
1. In a large mixing bowl, combine the cubed potatoes, mustard oil, vinegar, lemon juice, sugar, red chili powder, turmeric powder, cumin seeds, fennel seeds, mustard seeds, and salt. Mix well until the potatoes are coated with the spices.
2. Add the chopped coriander leaves and mix again.
3. Transfer the mixture to an airtight glass jar and close the lid tightly.
4. Keep the jar in a warm place for 3-4 days, shaking it occasionally to mix the spices.
5. After 3-4 days, the pickle will be ready to eat. Serve with any Indian meal.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 3-4 days
5. Temperature:
No temperature required.
Serving size:
This recipe makes about 2 cups of pickle, which is enough for 8-10 servings.
Nutritional information:
Calories: 150
Fat: 12g
Carbohydrates: 10g
Protein: 2g
Sodium: 600mg
Substitutions for ingredients:
- You can use any vegetable oil instead of mustard oil.
- You can use lime juice instead of lemon juice.
- You can use jaggery instead of sugar.
Variations:
- You can add chopped green chilies for extra spiciness.
- You can add chopped ginger for a gingery flavor.
- You can add chopped garlic for a garlicky flavor.
Tips and tricks:
- Make sure to use an airtight glass jar to store the pickle.
- Shake the jar occasionally to mix the spices.
- The longer you keep the pickle, the better it tastes.
Storage instructions:
Store the pickle in an airtight glass jar in a cool, dry place.
Reheating instructions:
This pickle is meant to be eaten cold, so there is no need to reheat it.
Presentation ideas:
Serve the pickle in a small bowl or on a plate as a side dish.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
This pickle goes well with any Indian meal, such as dal, rice, and roti.
Suggested side dishes:
Serve with papadum, raita, or chutney.
Troubleshooting advice:
- If the pickle is too spicy, you can add more sugar to balance the flavors.
- If the pickle is too sour, you can add more sugar or reduce the amount of lemon juice.
Food safety advice:
Make sure to use clean utensils and a clean glass jar to avoid contamination.
Food history:
Pachranga Aloo Ka Achar is a popular Indian pickle made with potatoes and a variety of spices.
Flavor profiles:
This pickle has a spicy, tangy, and slightly sweet flavor.
Serving suggestions:
Serve this pickle as a side dish with any Indian meal.
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Region: Indian