Let's admit it, we have all grown up smacking our lips to our favourite nani or dadi ke achaar. In fact, no meal was really complete without a handful of the spicy, tangy and sometimes crunchy pickles. Whether it was spicy mango or tangy tamarind, red hot chilly or the unconventional bitter gourd, all meals were served with these delicious small eats!
However, all this was possible because our grandmothers and mothers would put in extra effort to prepare them.
Today, most of us do not have the time to prepare achaar at home and we often run towards our nearest grocery store to pick up a ready-made achaar bottle. Or even if we tried making them at home, we wouldn't get our nani or dadi waala taste.
But what if we told you that there are simple ways in which you can prepare achaar at home, especially to battle this bitter cold? Yes, you read that right.
There are easy-to- make achaars that you can prepare overnight. These are not only great in taste, but can also help you overcome cough and even nose congestion caused due to the cold weather. So what's the wait, let dig in and see hot to make these achaars.
#1 Ginger-lemon (adrak-nimbu ka achaar)
This is perhaps one of easiest and the tastiest pickles to have during winters. Ginger has many medicinal property that makes it best ingredient during the cold weather.
It is great for relieving cold and cough and because its high in gingerol, which has anti-inflammatory properties, it is also a natural painkiller. In addition, it is a good for digestion and can be used as a natural heartburn reliever.
Making this pickle is quite easy too. You'll only need two ingredients.
Ingredients:
- Small sliced ginger (quantity based on your choice)
- Lemon juice
Method:
- Soak the sliced ginger pieces in lemon juice overnight.
- You'll notice a change of colour in the mixture and the water turning pink. This will happen because when ginger reacts with acidic lemon juice, it releases this colour.
- Keep it for another day if you like, just to soften the ginger slices more or eat it with your meal the very next day.
Continue reading to see how to make this next simple achaar that should be included with your winter meals too.
#2 Mixed vegetable achaar
This type of pickle includes several seasonal vegetables that are good to create heat in the body. Plus, the green vegetables are good for your body, skin and heart and lend adequate amount of iron, calcium and essential nutrients to the body.
In addition, this type of pickle is made in mustard oil with spices and herbs, all of which collectively lend heat and keep the body warm from within. Plus, not to forget, this achaar is spicy and is a great addition to winter meals.
In order for this achaar to properly ferment, you'd need more than one night. So here are the ingredients and the method to get you started.
Ingredients
- Cauliflower- 1 cup
- Carrots- 1/2 cup
- Raddish- 1/4 cup
- Green chilly- 4-5
- Garlic- 7-10 cloves
- Onion- 1
- Lime- 2 (cut into wedges)
- Mustard oil
- Mustard seeds
- Turmeric
- Red chillies- 3-4
- Methi dana- 1 tsp
- Kalonji / Nigella seeds- 1 tsp
- Cumin seeds- 1 tsp
- Fennel seeds- 1 tsp
- Coriander seeds- 1tsp
- Salt- 1tsp
- White vinegar- 1/2 cup
Method
- Cut and wash all vegetables, except onion. Dry them out and then mix them well with salt and turmeric and leave overnight.
- Next day, drain the salted water (vegetables will leave some water) and then dry these vegetables for 5-6 hours in the sun. You can leave them for a day or two as well.
- Meanwhile, sterilise your pickle jar by boiling it in water for just about 10 minutes.
- Dry roast red chillies, cumin seeds, fennel seeds and coriander seeds and grind them into a fine mixture.
- Then take 1 tsp mustard oil and fry mustard seeds, fenugreek seeds and nigella seeds in it. Then add onions and lightly fry the mixture.
- Add the dried dine mixture to the onion and mustard seeds mixture.
- Then add the mixed vegetables to this mixture and once mixed properly, add the vinegar and stir. Keep this entire mixture in your sterilised bowl and make sure that the vegetables are properly immersed in oil because oil will prevent fungal growth.
- Keep this jar in the sun for a month. This type of pickle can last for a minimum of six months if keep in a cool and dry place.
Continue reading to see how to make turmeric ka achaar overnight.
#3 Turmeric (haldi ka achaar)
Since the winters are in full swing, you won't find it difficult to buy raw turmeric that looks a lot like ginger. It doesn't really have an overpowering haldi taste and neither will it leave a yellow colour in your mouth.
Plus, it has all the medicinal values including digestive,antioxidant and anti-inflammatory benefits. The fresh roots that you'll need to prepare this achaar has phyto-nutrients and helps develops body's immunity, thereby guarding you against cold and cough.
Ingredients
- Fresh raw turmeric (quantity based on requirement)
- Lime juice
- Jar to store
Method
- Soak the sliced turmeric pieces in lemon juice overnight.
- You'll notice a change of colour in the mixture and the water turning yellow. This will happen because when turmeric reacts with acidic lemon juice, it releases its original yellow colour.
- Keep it for another day if you like, just to soften the turmeric slices more or eat it with your meal the very next day.
Read: This one recipe can keep your baby warm during cold winters
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[All images courtesy: Pixabay]
