Blogs and Recipes

Kathal achar is a tangy, spicy pickle made from raw (unripe) jackfruit, cooked or fried until tender and mixed with mustard oil, salt and whole spices. It has a meaty bite that no other pickle quite matches. In this guide, we cover what it is, when raw jackfruit is in season, a step-by-step recipe, how to store it and what to look for when buying it. What is kathal achar? Raw jackfruit pickle explained Kathal achar, also called jackfruit pickle, kathal pickle or jackfruit achar, is a traditional North Indian pickle. It is made from young, green jackfruit that has...

Red chilli pickle (lal mirch achar) is a spicy Indian pickle made by preserving whole or slit red chillies in mustard oil with salt and ground spices. You can make it at home in about 20 minutes of active work, then let the sun and a few days of patience do the rest. This guide covers a Rajasthani style recipe, tips for getting the heat right, and ways to enjoy it every day. What is red chilli pickle (lal mirch achar)? Red chilli pickle is a traditional achar where ripe red chillies are cured with salt, spices and oil. It...

Garlic pickle (lehsun achar) is a tangy, spicy preserve made by curing peeled garlic cloves in oil, salt and spices. It is a small spoonful with a big flavour, and it works with almost any Indian meal. In this guide we cover what it is, what we know about its benefits, a simple recipe, storage tips and how to pick a good jar. What is garlic pickle (lehsun achar)? Garlic pickle is made by mixing whole or lightly crushed garlic cloves with salt, turmeric, red chilli, and spices such as fennel, fenugreek and mustard. The mixture is then covered in...

How long do homemade pickles last? The quick answer How long do homemade pickles last in the fridge? Most quick refrigerator pickles stay good for about 1 to 2 months, while well-made oil-based achar can last a year or more when stored properly. The real answer depends on the type of pickle, how much salt, acid and oil it has, and how carefully you handle the jar. If you have ever wondered how long homemade pickles are good for, think of it as a range, not a single number. Below is a simple guide to help you store your pickles...

Mango pickle comes in many styles across India, from the sweet, syrupy chunda of Gujarat to the spicy, oil-rich aavakaya of Andhra Pradesh and the dry, tangy pickles of Rajasthan. The main types differ in their spices, their oil and whether they are sweet or sour. Below, we walk through the regional varieties, the spices behind them and a simple way to make mango pickle at home. What makes mango pickle so loved across India For many families, summer means raw mangoes, big glass jars and sunny terraces. Mango pickle is the one jar almost every Indian kitchen has, whether...

What Is Ker Sangri? The Desert Berry and Bean Explained Ker sangri is a traditional Rajasthani dish made from two desert plants: ker, a small tangy berry, and sangri, a long, slender bean. Both grow wild in the dry Thar region, and both are dried so they can be eaten all year. You will see the name written in many ways, including kair sangri, and they all mean the same thing. Ker comes from a thorny desert shrub, and the berries are small, green and slightly sour. Sangri is the pod of the khejri tree, which people in Rajasthan have...