By Tarishi Shrivastava
February 7, 2026
Think soya chunk pickle and you think, a refreshing twist on traditional Indian achaar. Where the strong spicy taste of the achaar gets an addition of protein-packed ingredients. It has a tangy, spicy, depth of flavour that just adds a fiery touch to everyday meals. You can have it with roti, dal-chawal or even just some plain rice.
Soya Chunks - 1 cup Mustard Oil - ½ cup Garlic 10 cloves Ginger grated- 1 tbsp Mustard Seeds- 2 tbsp Fennel Seeds- 1 tbsp Kashmir Red Chilli Powder - 2 tbsp Turmeric Powder- 1 tsp Asafoetida (or hing) - ½ tsp Salt - add to taste Lemon Juice or Vinegar - 2 tbsp
Boil soya chunks in salted water for five minutes, then squeeze out the excess water and make sure they are dry.
Heat mustard oil in a pan till it's smoking, then let it cool down for a while.
Add garlic, ginger and hing, and sauté them briefly till they are nice and fragrant.
Add in crushed mustard and fennel seeds and stir it.
Now mix in some turmeric and chilli powder, keep the heat low and cook for a while.
Add soya chunks and mix them, make sure they are well coated with the mix.
Turn off the heat and just let the whole mixture cool completely.
Once it is all cooled down, it is time to add a bit of salt and some lemon juice/vinegar.
Transfer it to a clean, dry glass jar. Let it sit in the jar for 2 or 3 days and then you can enjoy the spicy pickle.
Think soya chunk pickle and you think, a refreshing twist on traditional Indian achaar. Where the strong spicy taste of the achaar gets an addition of protein-packed ingredients.