Lasoora Pickle لھسوڑے کا اچار

Lasoora Pickle is much liked by the people of Punjab. It is a very tasty pickle. Raw Losoora are available in market nowadays . It is the peak season of Lasoora. Purchase and make this tangy pickle.

Lasoora Achar

Raw Lasoora Ready for Pickle

Raw Lasoora available in this form

Ingredients:

• Raw Lasoora 1 kg
• Mustard Oil 1 litre
• Salt 2-3 teaspoon
• Haldi powder 1 teaspoon
• Red Chilli powder 2-3 teaspoon
• Kalaunji  2 teaspoon
• Mustard seeds 2 teaspoon
• Methidana 2 teaspoon
• Fennel seed 2 teaspoon
• Ajwain 1/2 teaspoon

Procedure:

• Prepared lasoora for pickle making.
• Remove stems and cap.
• Place prepared lasoora in sun light for 2-3 hours.
• Then put in martaban (Pickling pot)
• Add spices and mix well with the help of wooden spoon and shaking.
• Then add mustard oil.
• Keep in dark for 10-15 days for pickling.
• During this period shake occasionally after 1-2 days.
• Delicious Lasoora pickle is ready.

Gajar Ka Achar (Carrot Pickle) گاجر کا اچار

Gajar Ka Achar is a very very tasty and full of Vitamin A pickle. It is preserved in pickle form to get its benefits round the year.

Carrot Pickle

Ingredients:

• Carrots Julian cut/thick slices  1 kg
• Oil 1 liter
• Salt to taste
• Haldi powder
• Red Chillies powder  to taste
• Kalaunji whole 1 tablespoon
• Sounf whole 1 table spoon
• Mustard seeds whole 1 tablespoon
• Methidana whole 1 tablespoon
• Ajwain 1 teaspoon

Procedure:

• Apply haldi and salt to the prepared carrot sticks/thick slices and rub well then place in sunlight for 3-5 hours.
• Place these carrot in a Pickle pot (Martban).
• Add remaining slices and mix well with the help of shaking the pot and wooden spoon.
• Now heat oil to fuming then pour over material in martaban.
• Close the lid and knot a malamal cloth on neck of Martaban.
• Place in a Dark Place for 10-15 days.
• The Pickle will be ready in these days.
• Enjoy with Dal curries and Lassi.

The above said recipe is from My Mother's Mother (My Naani Hajera Bibi buried in Faisalabad, May Allah rest her soul in peace).

Karela Ka Achar / Karelay Ka Achar / Bitter Gourd Pickle کریلے کا اچار

Karelay Ka Achar is a tangy addition in Pickles. Some people like  it very much.

Karela Ka Achar

Ingredients:

• Karela/Bitter Gourd   3 kg
• Oil 1-2 litre
• Salt as required
• Red Chillies powder as required
• Haldi powder 1 tablespoon
• Fennel 1 tablespoon
• Methidana 1 tablespoon
• Kalaunji 1 tablespoon
• Ajwain 1 teaspoon
• Mustard seeds 1 tablespoon

Procedure:

• Cut karela in slices.
• Mix all spices together and apply on chopped karela.
• Keep in sunlight for 3-4 hours.
• Then fill in pickle jar.
• Boil oil and pour over the spiced material in pickle jar.
• Keep in dark for 1 week with lid on.
• Shakes daily.
• Within a week or 2 Tangy pickle will be ready to use.

Lemon Pickle لیموں کا اچار

Lemon Pickle is a tangy and mouth watering pickle full of vitamin C .  

Lemon Pickle لیموں کا اچار

Ingredients: 

• Lemon diced    1 kg
• Oil 1-2 litre
• Salt 2-3 teaspoon
• Red Chillies cutter  2-3 teaspoon
• Haldi 1 teaspoon
• Mustard  seed whole 2 teaspoon
• Fennel whole 2 teaspoon
• Fenugreek seed 2 teaspoon
• Kalaunji  2 teaspoon

Procedure:

• Mix all  spices together and apply on lemon diced.
• Keep in sunlight for 1 full day.
• Now put the spiced lemon in a Martabana or pickle pot, and pour over oil.
• Close the lid and keep the pot in a dark and warm place for 1-2 weeks.
• Delicious Lemon Pickle will be ready to eat.
• Serve with rice and dal dishes.

Garlic Pickle لہسن کا اچار الثوم المخلل

Garlic pickle is a heart friendly pickle. It is very delicious and tangy. However its cost is almost double the regular pickles. Small variety of garlic is used for its preparation.

लहसुन का अचार

Garlic Pickle  لہسن کا اچار  

Ingredients:

• Fresh garlic cloves, skinless and white  1 kg
• Mustard oil 1-1 litre
• Salt 2-3 tablespoon
• Red Chillies powder 2-3 tablespoon
• Haldi powder  1 teaspoon
• Cumin seed whole 1 teaspoon
• Mustard seeds whole 2 teaspoon
• Methidana   2 teaspoon
• Fennel 2 teaspoon
• Kalaunji 2 teaspoon
• Red Chilli Whole for tempering 5-6
• Karri patta   10-12

Procedure:

• Thoroughly wash the garlic cloves, then dry.
• Now apply salt and haldi on garlic cloves and keep in sunlight for 1-2 days.
• Heat oil in a pan , add garlic to it and cook on high flame for 10 minutes.
• Now remove the cooked garlic in a storage pot (Martaban), sprinkle remaining spices, pour over used oil. and mix well.
• Take 2 tablespoon oil in a frying pan, add whole chillies and Karri patta, fry for few minutes. Then apply temering on prepared garlic pickle.
• Keep in dark and cool place for 1 week.
• Tangy Garlic Pickle is ready to use.

Green Chilli Pickle / Hari Mirch Ka Achar ہری مرچ کا اچار

Green Chilli Pickle / Hari Mirch Ka Achar is a most popular Pickle after Mango Pickle. Most peoples likes its pungent and unique taste.



Ingredients:

• Green Chillies (Achar variety)  1 kg
• Mustard Oil 1/2 litre
• Salt  2-4 teaspoon
• Red Chillies  2 teaspoon
• Haldi  2 teaspoon
• Fennel whole  1 table spoon
• Mustard seeds  1 tablespoon
• Kalonji seeds  1/2 tablespoon
• Methidana   1/2 teaspoon
• Cumin whole 1 teaspoon

Procedure:

• Clean and Wash the green chillies then dry by spreading on a paper.
• Sprinkle salt over it and place in sunlight for 1-2 hours, not more time otherwise colour will fade.
• Now remove excess salt by shaking.
• Then fry in oil for 10-15 minutes.
• Now place in a pickle jar,  sprinkle spices then add oil warm oil over it and shake.
• Keep in dark for 10-15 days.
• Delicious Green Chilli Pickle will be ready now.
• Enjoy with dal or rice dishes.

Mango Pickle Home Made Style آم کا اچار

Mango Pickle Home Made Style (Ghar Jesa Aam Ka Achar) is a very delicious and tangy pickle loved by all age group. This recipe is for those who can not have time to sun dry chopped mango pieces in sunlight. If you have time and Sunlight at your roof top  or in your courtyard  then apply salt to mango pieces and put the material in sunlight for 2 days. Then put the material in pickle pot (martaban) add uncooked mustard oil and spices. Keep in dark for 2-3 weeks, shake occasionally after 1-2 days with the help of dry wooden spoon. In commercial production brined mango pieces are used and some preservatives and vinegar is added. My this recipe is without vinegar.  If you like vinegar then add 4 table spoon of vinegar.

Ingredients:

• Raw Mango (Keri) chopped into 1x1 Inch size 1 kg
• Mustard Oil          1-2 litre
• Salt          2-3 teaspoon
• Red Chilli Powder       2-3 teaspoon
• Haldi Powder        1 teaspoon
• Mustard Whole        2 teaspoon
• Fennel whole         2 teaspoon  
• Fenugreek Seed        2 teaspoon
• Kalaunji       2 teaspoon
• Ajwain  1 teaspoon

Procedure;

• Thoroughly wash and squeeze chopped raw mango pieces.
• Now heat oil in a pan, add raw mango pieces , and cook on medium flame for five minutes, then ten minutes on simmering heat.
• Remove from heat and  cool.
• Add all spices and mix well.
• Store in a pickle pot (Martban) for 1-2 weeks till flavour is developed and spices are soaked well.
• Delicious and Tangy Mango Pickle is ready.
• Serve with Dall, Roti, Sambhar and Rice.