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Achaar, also known as pickles, is an essential component of Indian cuisine. It is a spicy and tangy condiment made from a variety of fruits and vegetables, such as mango, lime, and chilli peppers, that have been preserved in oil and spices. Homemade achaar is a time-honoured tradition in many Indian households, with the recipes being passed down from generation to generation. However, making achaar at home can be a tricky process that requires patience and attention to detail. In this article, we will explore the art of making achaar at home and the common mistakes to avoid ensuring a successful and delicious batch every time.
Achaar is a popular condiment in Indian cuisine that is made from a variety of fruits and vegetables, such as mango, lime, carrot, or chilli peppers. It is a spicy and tangy mixture that is typically preserved in oil and a blend of aromatic spices, such as cumin, mustard seeds, fenugreek, and fennel. Achaar is known for its bold and complex flavours, which can vary depending on the ingredients used and the region of India where it is made. It is often served alongside meals to add a burst of flavour to dishes, but it can also be used as a dip or spread on bread. Making achaar at home is a time-honoured tradition in India, where each family has its own recipe and method of preparation.
Making homemade achaar is a longstanding tradition in India, particularly in rural areas and smaller towns. It is a practice that has been passed down through generations, with each family having its own unique recipe and method of making achaar. For many families, making achaar is a way to preserve seasonal fruits and vegetables for consumption throughout the year. It is also a way to add flavour and spice to meals and snacks. Homemade achaar is often made in large batches and shared with family and friends, making it a communal activity that brings people together. In addition to being a practical and flavorful way to preserve produce, making achaar at home is also a way to maintain cultural traditions and connect with the past.
Common Mistakes To Avoid While Making Achaar
Excess Sour Agent
While making achaar, it's vital to remember the proper amount of vinegar or lemon juice to add. Achaar can become runny and develop a disagreeable taste when too much souring agent is used. Never forget that anything in excess is bad!
The Use Of Fresh Ingredients
Achaar can be made from a variety of fruits and vegetables. Make sure they are fresh, clean and in good condition. Low-quality ingredients can significantly alter the flavour, texture, and fermentation process.
Not Allowing The Achaar To Set Well
As was already mentioned, love and care play equal roles in the creation of achar. Many times, people are in a hurry and don't give the achaar time to set or marinade properly. This reduces the product's shelf life in addition to ruining the taste.
Use Of Less Oil
Achaar is not a place to regulate the consumption of oil. To pickle the components effectively, it is crucial to use enough oil (more precisely, mustard oil) in the preparation. Additionally, using less oil renders the achaar tasteless.
Using Unclean And Wet Containers
The container is equally crucial to the procedure. When setting the achar, be careful to use a clean, sterile jar. Additionally, always pat the surface dry before adding the components.
