Traditional Pickles Made Easy with Cold-Pressed Mustard Oil

Cold-pressed mustard oil is an essential ingredient in traditional Indian pickles. It not only adds depth of flavour but also acts as a natural preservative, keeping pickles fresh for months. The strong aroma and natural antibacterial properties of mustard oil enhance the pickling process, making it a must-have for homemade achar lovers.

Here are six simple pickle recipes to try at home.

1. Classic Mango Pickle (Aam Ka Achar)

A timeless favourite, mango pickle is a staple in every Indian household. This recipe brings together the tanginess of raw mangoes with the pungent richness of cold-pressed mustard oil.

Ingredients:

• 500g raw mangoes, chopped
• ½ cup salt
• 2 tbsp red chilli powder
• 1 tbsp turmeric
• 1 cup cold-pressed mustard oil

Method:

1. Mix mango pieces with salt, turmeric, and red chilli powder.
2. Let the mixture sit in sunlight for a day.
3. Heat mustard oil and let it cool. Pour over the mangoes. Store in an airtight jar.

2. Spicy Carrot Pickle (Gajar Ka Achar)

A crunchy and mildly spicy pickle, perfect for parathas and curd rice.

Ingredients:

• 2 carrots, julienned
• 1 tbsp salt
• 1 tbsp mustard seeds
• ½ tsp asafoetida
• ½ cup cold-pressed mustard oil

Method:

1. Mix carrots with salt and mustard seeds.
2. Heat mustard oil and add asafoetida. Pour over the carrot mixture.
3. Let it rest for a few hours before serving.

3. Spiced Lemon Pickle (Nimbu Ka Achar)

A zesty, tangy pickle that gets better with time.

Ingredients:

• 6 lemons, quartered
• 2 tbsp salt
• 1 tbsp red chilli powder
• 1 tbsp roasted fenugreek powder
• ½ cup cold-pressed mustard oil

Method:

1. Toss lemon pieces with salt and red chilli powder.
2. Let them sit for a day in a glass jar.
3. Heat mustard oil, let it cool slightly, and pour over the lemons.
4. Add fenugreek powder and mix well. Store for at least a week before consuming.

4. Green Chilli Pickle (Hari Mirch Ka Achar)

A fiery, flavour-packed pickle perfect for spice lovers.

Ingredients:

• 250g green chillies, chopped
• 1 tbsp fennel seeds
• 1 tbsp mustard seeds
• 1 tbsp turmeric
• ½ tbsp salt
• ½ cup cold-pressed mustard oil

Method:

1. Slit or chop green chillies and mix with turmeric, salt, and fennel seeds.
2. Heat mustard oil, add mustard seeds, and let them splutter.
3. Pour the hot oil over the chilli mixture and let it cool.
4. Store in a jar and enjoy after 3-4 days.

5. Garlic Pickle (Lahsun Ka Achar)

A bold and aromatic pickle with deep, garlicky flavour.

Ingredients:

• 200g garlic cloves, peeled
• 1 tbsp salt
• 1 tbsp red chilli powder
• 1 tbsp roasted mustard seeds
• ½ cup cold-pressed mustard oil

Method:

1. Mix garlic cloves with salt and red chilli powder.
2. Heat mustard oil, add roasted mustard seeds, and let them splutter.
3. Pour the hot oil over the garlic and mix well.
4. Store for at least a week before using.

6. Mixed Vegetable Pickle

A combination of carrots, cauliflower, and turnips for a delicious, tangy mix.

Ingredients:

• 1 cup carrots, julienned
• 1 cup cauliflower florets
• 1 cup turnips, sliced
• 2 tbsp salt
• 1 tbsp red chilli powder
• 1 tbsp mustard seeds
• 1 cup cold-pressed mustard oil

Method:

1. Mix all the vegetables with salt and red chilli powder.
2. Heat mustard oil, add mustard seeds, and let them splutter.
3. Pour the hot oil over the vegetables and mix well.
4. Store for a few days before consuming to allow the flavours to develop.

Pickles made with cold-pressed mustard oil are packed with flavour and nutrition. Whether you love spicy, tangy, or mildly sweet pickles, these recipes will add the perfect punch to your meals.

Which one will you try first? Let us know!