Achar Recipes are a timeless part of Indian kitchens, offering spicy, tangy, and aromatic flavors that elevate any meal. From raw mango to chili to mixed vegetables, achars are not just condiments—they’re a culinary tradition passed down through generations.
In this blog, we bring you 5 classic Achar Recipes from Rajasthan and other parts of India. Whether you’re a home cook or a pickle enthusiast, these easy-to-follow recipes will bring authentic taste to your table.
1. Rajasthani Ker Sangri Achar Recipe
A staple from the desert state of Rajasthan, Ker Sangri Achar is made from dried berries and beans, often served with bajra roti.
Ingredients:
- 1 cup ker (dried capers)
- 1 cup sangri (dried beans)
- 2 tbsp mustard oil
- 1 tsp mustard seeds
- 1 tbsp achar masala
- Salt to taste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
Instructions:
- Wash and soak ker and sangri overnight.
- Boil until soft, then strain excess water.
- Heat mustard oil until smoky, add mustard seeds.
- Add all spices and the boiled ker sangri.
- Cook on low heat for 10 mins, cool, and store in a glass jar.
Buy Ready-Made: Try our Ker Sangri Pickle for the authentic taste of Rajasthan.
2. Mango Achar Recipe (Kacha Aam Ka Achar)
Summer special and everyone’s favorite, this Mango Pickle is tangy, spicy, and full of flavor.
Ingredients:
- 500g raw mangoes (cut into pieces)
- 4 tbsp mustard oil
- 1 tbsp fenugreek seeds
- 1 tbsp fennel seeds
- 2 tbsp red chili powder
- 1 tbsp turmeric
- Salt to taste
Instructions:
- Dry the mango pieces under the sun for 4–5 hours.
- Heat mustard oil and let it cool slightly.
- Mix all spices with mango pieces.
- Add oil and store in a sterilized jar.
- Keep in sunlight for 7–10 days.
Explore More: Don’t miss our best-selling Rajasthani Mango Pickle.
3. Green Chili Achar Recipe (Hari Mirch Ka Achar)
Spicy lovers rejoice! This quick and easy Hari Mirch Ka Achar adds a fiery kick to your meals.
Ingredients:
- 200g green chilies (slit)
- 2 tbsp mustard oil
- 1 tbsp mustard seeds (coarsely ground)
- 1 tbsp fennel seeds
- 1/2 tsp turmeric
- Salt to taste
- Juice of 1 lemon
Instructions:
- Mix all dry spices with lemon juice.
- Add slit green chilies.
- Pour mustard oil and mix well.
- Store in a jar and refrigerate for 2–3 days before use.
Want More Spice? Browse all Chili Pickles.
4. Gunda Pickle (Rajasthani Gumberry Achar)
This unique pickle is made from gunda (gumberry), a sticky but delicious fruit from Gujarat and Rajasthan.
Ingredients:
- 250g gunda (slightly crushed)
- 1 tbsp mustard seeds
- 1 tbsp turmeric
- 1 tbsp red chili powder
- 4 tbsp mustard oil
- Salt to taste
Instructions:
- Clean and dry gunda properly.
- Heat oil and cool slightly.
- Mix all spices with gunda.
- Store in an airtight jar for 5–7 days in sunlight.
Don’t Miss: Explore our tangy Gunda Achar.
5. Mixed Vegetable Achar Recipe
This crunchy, colorful achar is perfect in winter and goes well with any Indian meal.
Ingredients:
- 1/2 cup cauliflower florets
- 1/2 cup carrot slices
- 1/2 cup turnip (shalgam) cubes
- 2 tbsp mustard oil
- 1 tbsp fennel seeds
- 1 tbsp mustard seeds
- Salt, turmeric, and chili to taste
Instructions:
- Blanch the vegetables in hot water, dry in sunlight.
- Mix all dry spices.
- Add mustard oil and mix thoroughly.
- Store in a jar and keep in sunlight for a week.
Try Our Special: Mixed Veg Pickle made with traditional masalas.
Why Try Homemade Achar Recipes?
- No preservatives
- Traditional taste
- Custom spice levels
- Perfect for gifting or small batches
- Browse All Our Pickles Here: All Pickles
- Want to Learn More? Visit our Pickle Blog for weekly updates.
Conclusion
Making Achar at home is a fulfilling way to enjoy seasonal vegetables and fruits in a preserved, flavorful form. These Achar Recipes are simple, healthy, and rooted in tradition. Whether you love spicy mango achar or tangy ker sangri, try these recipes or shop from our collection of authentic Marwadi Pickles.
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