Winter is all about delectable seasonal foods. Achar is a winter favorite that brings back memories for everyone. Many people have fond childhood recollections of lounging in the winter sun with their grandmothers and grandfathers while they tended to their many boxes of pickles. Within minutes, the aroma of these tantric achar jars had filled the entire home. Everyone adores this winter special achar so much that the prospect of a zingy and tart radish, ginger, and carrot pickle makes them swoon. Now that winter has arrived, it would be fun to put together a list of grandma-approved winter achar to use in the winter recipes.
7 Delicious Winter Pickles to Try at Home
Here is a list of 7 such achar recipes to spice up this winter.
Ginger Achar
This is a simple ginger pickle that can be made in small amounts or in large batches to keep for longer. This achar can be made in less than 15 minutes with just four important ingredients: ginger, lemon, green chilies, and salt. Grate one full ginger root and place it in a mixing dish. Mix in a pinch of salt, a squeeze of lemon, and some chopped green chilies. Refrigerate it once the color turns pink and serve it with any meal.
Lemon Achar
This zesty pickle pairs beautifully with rice and roti. In this recipe, the inclusion of roasted and ground mustard enhances the flavor even more. Lemons should be washed and dried before being sliced into small pieces as shown. Put them in a clean basin or container. Include the juices as well. Season with salt. Dry roast fenugreek and red chilies one at a time in a pan. Place in a blender and process until finely powdered.
Add this powder to the salt lemon mixture, along with the turmeric powder. Toss mustard seeds with sesame oil in a small pan. Add asafoetida to the mix. Turn off the flame when the mustard seeds start to crackle. Allow the oil to cool completely. Mix the oil into the lemon mixture thoroughly. Achar can be eaten as soon as 2-3 days after being made.
Mixed Vegetable Achar
Seasonal cuisine is popular in the winter. Winter veggies like radishes, carrots, and cabbage are at their peak right now. Make this mix veg pickle to last you through the winter by storing all of your extra vegetables in the fridge. This delectable pickle is spicy and sweet, and it goes well with practically anything. To make a paste, blend the onion. Heat the mustard oil and roast the garam masala for a few minutes, then add the onion paste and cook for 2 minutes, then add the ginger-garlic paste and cook until the mixture starts to separate from the oil.
Now add the chilies, salt, and jaggery and simmer until the oil starts to separate and everything is properly combined. Take the pan away from the heat and keep it aside to cool. Boil water and salt in a separate vessel. Remove the water from the flame and add all the vegetables. To remove the most moisture, drain the water and sundry all of the vegetables for a whole day. In a prepared mixture, combine all of the vegetables.
Onion Garlic Achar
Onions are accessible all year, but something about this wonderful Onion Garlic Achar makes it a wintertime must-have. Fry the onion and garlic with the spices that have been prepared. Cook in vinegar until each piece is saturated with sourness, then cool before storing in an airtight container.
This pickle is ready to eat right away. To make it zestier add some methi, chili powder, and turmeric to the hot oil. Saute for a few minutes before adding the onions and garlic. Stir fry over high heat until everything is thoroughly combined and the onions and garlic is well covered in oil. Bring the salt and vinegar to a boil, then remove from the heat.
Cabbage Turnip Achar
There is no need to wait to eat this delicacy; simply prepare the vegetables and dive in. Naturally, it improves with age; the longer one keeps it, the more flavor pervades the cabbage and turnips, but it is still delicious. This pickle is flavored with vinegar and jaggery, and goes well with roti, paratha, and rice. In a big wok, heat the oil, then in a separate pot, heat the vinegar and gur.
Bring the vinegar to a boil, then reduce to low heat to allow the gur to dissolve. When the oil is hot enough for a piece of vegetable dropped in to pop up immediately, add the ginger and garlic and stir fry till light brown, keeping the heat on high. Continue to stir over high heat while adding the shalgam, gobhi, and gajar. This must be stirred for long enough for the water in the veggies to evaporate. When the liquid in the vegetables returns to the color of the oil, it is done.
Carrot Achar
There’s nothing like fresh, crunchy carrots in the winter, and these are the perfect amount to make a juicy, sweet pickle. Mix mustard seeds, red chili powder, and mustard oil together in a medium-sized bowl. The pickle should be ready in approximately 10 days if stored in an airtight container.
Chili Achar
As the weather cools, we seek more spicy and fiery flavors. This simple mirchi ka achaar is ideal for providing flavor and warmth to a simple winter supper. Cut the centre out of the chilies and load them with spices; store in an airtight container with some mustard oil. In 6-7 days, the delicious stuffed chili achar will be ready to consume.
Source: United News of Bangladeshy