Winter Pickle/ Sardiyon Ka Achar is pickle made up of fresh winter vegetables like turmeric, gooseberries, carrot, mango ginger, radish. This pickle can be consumed in a day or two and needs no sunlight but a kitchen corner.
The rains during the end of November bought us relief from scorching heat and reminding us that winter is just around the corner. Thinking of cooler seasons bring a smile to my face. Well if you have eight to nine months of severe heat it is obvious the happiness this cooler months bring us. It’s the season of picnics, long beach walks, and walks without sweating.
The change in climate also bought fresh crunchy vegetable Green leafy vegetables, beetroots, fresh turmeric, carrots, indian radish (mooli), lemons . The abundance of these vegetables reminded me of fresh pickle which Ammi used to make during winter. And when I saw mango ginger (aambi) in market, it gave me a real good reason to make this delicious and quick Winter Pickle/ Sardiyon Ka Achar. Mango ginger is one of the important root vegetable of this pickle and when combined with fresh turmeric gives the best flavor..
For this pickle we are using gooseberry (amla ) , fresh turmeric (haldi) , mango ginger (aambi) , red carrots (indian carrots) , garlic, green chilly. The veggies are cut (any shape) and soaked in a brine of rai kuria ( available in Indian shops. Roughly pounded skinless mustard seeds) lemon juice , salt and oil. Mustard oil is used in this pickle to give a pungent flavor .
Ingredients
I – To cut in small size , any shape
100 gm Fresh Turmeric (Haldi)
250 gm Mango Ginger ( Aambi)
6 pcs gooseberry (Amla)
200 gm Carrots (Gajar)
II
8 to 10 cloves of garlic
10 green Chillies (stem remove & cut in 2 pcs)
III- Brine
12 to 14 lemon juice
4 tbsp salt ( adjust to taste )
3 tbsp Rai Kuria (available in Indian shops. Roughly pounded skinless mustard seeds)
5 tbsp mustard oil
Method
- In a bowl , put together all the cut vegetable (I)
- Add cloves and garlic.
- Prepare the brine by mixing all the ingredients (II)
- Pour this brine over the veggie mix.
- In a clean sterilized jar put the entire veggie mix in a way that juice and oil comes up and veggies are soaked.
- Keep at room temperature for a day or two.
- Winter Pickle/ Sardiyon Ka Achar can be stored up to 3 weeks.
Huma Kalim
Winter Pickle/ Sardiyon Ka Achar is pickle made up of fresh winter vegetables like turmeric, gooseberries, carrot, mango ginger, radish. This pickle can be consumed in a day or two and needs no sunlight but a kitchen corner.
24 hrPrep Time
24 hrTotal Time
Save RecipeIngredients
- I - To cut in small size , any shape
- 100 gm Fresh Turmeric (Haldi)
- 250 gm Mango Ginger ( Aambi)
- 6 pcs gooseberry (Amla)
- 200 gm Carrots (Gajar)
- II
- 8 to 10 cloves of whole garlic
- 10 green Chillies (stem remove & cut in 2 pcs)
- III- Brine
- 12 to 14 lemon juice
- 4 tbsp salt ( adjust to taste )
- 3 tbsp Rai Kuria (available in Indian shops. Roughly pounded skinless mustard seeds)
- 5 tbsp mustard oil
Instructions
- In a bowl , put together all the cut vegetable (I)
- Add cloves and garlic.
- Prepare the brine by mixing all the ingredients (II)
- Pour this brine over the veggie mix.
- In a clean sterilized jar put the entire veggie mix .
- With a spoon put a pressure so all the juice and oil comes up and veggies are soaked.
- Keep at room temperature for a day or two.
- Can be stored up to 3 weeks.
Notes
When you see shortage of oil meaning less oil is floating on the top, then add more. Florets of cauliflower, indian radish can also be added.
