Recipes
Aam Achaar
INGREDIENTS:
Red Chilli, Mustard, Salt, Fenugreek, Turmeric, Aniseed, Ginger Powder, Mango Powder.
STEP 1: Prepare the Mangoes
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Wash the raw mangoes thoroughly
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Dry the mangoes completely
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Chop into small bite-sized pieces (approx. 500 gm)
STEP 2: Mix with Spices and Oil
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In a clean bowl, add the chopped mangoes
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Add 200 gm Pushp Achar Masala
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(Optional) Add ¼ tsp Hing for a stronger aroma
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Pour 1 cup Mustard Oil over the mix
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Stir thoroughly to coat all mango pieces evenly
STEP 3: Infuse with Hing Flavor (Optional)
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Heat a piece of coal until red hot
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Sprinkle a pinch of Hing on the hot coal
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Cover the coal using an achaar bottle (pickle jar)
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Let sit for 2–3 minutes to absorb the aroma
STEP 4: Fill and Store the Achaar
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Transfer the mixture into a clean, dry glass jar
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Seal and store in a cool, dry place
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Stays fresh and flavorful for up to 1 year or more
Nimbu Achaar
INGREDIENTS
Red Chilli, Mustard, Salt, Fenugreek, Turmeric, Asafoetida, Sugar, Lemon.
Step 1: Prepare the Lemons
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Wash the lemons thoroughly
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Wipe them dry completely (no moisture)
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Cut the lemons into quarters or small pieces (about 500 gm)
Step 2: Mix with Spices and Oil
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Add the chopped lemon pieces into a clean, dry bowl
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Add 200 gm of Pushp Nimbu Masala to the bowl
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(Optional) Add ¼ tsp Hing for a deeper aroma
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Pour 1 cup of Mustard Oil into the mixture
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Mix well until all lemon pieces are fully coated with spices and oil
Step 3: Infuse with Hing Flavor (Optional)
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Heat a small piece of coal until red hot
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Sprinkle a pinch of Hing onto the hot coal
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Place the coal inside the bowl or jar, without touching the achaar
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Cover immediately with the lid
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Let the Hing aroma infuse for 2–3 minutes, then discard the coal
Step 4: Fill and Store the Achaar
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Transfer the lemon pickle into a clean, dry glass jar
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Store in a cool, dry place
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Let it sit for 7–10 days, stirring once daily, for flavors to mature
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The achaar stays good for months if stored properly
Achari Sabzi Masala
INGREDIENTS
Fennel, Mustard, Fenugreek, Nigella, Cumin, Turmeric, Red Chilli, Coriander, Dry Mango Powder, Asafoetida, Salt.
Step 1: Prepare the Vegetables
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Wash and dry your choice of vegetables (e.g., cauliflower, carrots, potatoes, capsicum, onions)
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Cut the vegetables into medium-sized pieces (approx. 500 gm total)
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Boil or steam hard vegetables like potatoes or carrots until slightly tender
Step 2: Temper the Masala
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Heat 2–3 tablespoons of Mustard Oil in a pan until it starts to smoke (this removes raw smell)
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Reduce the heat to medium
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Add a pinch of Hing (optional) and stir for a few seconds
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Add 200 gm of Pushp Achari Sabzi Masala to the oil
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Sauté the masala for 1–2 minutes to release the aroma
Step 3: Cook the Vegetables
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Add the prepared vegetables to the pan
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Toss them well to coat evenly with the masala and oil mixture
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Cover and cook on low heat for 7–10 minutes, stirring occasionally
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Add salt as per taste and a splash of water if needed for moisture
Step 4: Finish and Serve
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Once the vegetables are cooked and infused with achari flavors, turn off the heat
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Garnish with fresh coriander leaves (optional)
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Serve hot with roti, paratha, or rice
Punjabi Achaar Masala
INGREDIENTS
Fennel, Mustard, Fenugreek, Nigella, Cumin, Turmeric, Red Chilli, Salt, Asafoetida, Dry Mango Powder, Mustard Oil.
Step 1: Prepare the Vegetables
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Select your veggies: Carrot, Cauliflower, Turnip, Green Chilli, Lemon (approx. 500 gm total)
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Wash all vegetables thoroughly
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Dry completely using a clean cloth (no moisture should remain)
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Cut into medium-sized pieces (avoid too small)
Step 2: Blanch Hard Vegetables (Optional)
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Boil water in a pot
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Blanch hard vegetables like cauliflower and carrot for 2–3 minutes
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Drain and let them dry completely (preferably under the sun or fan)
Step 3: Mix with Punjabi Achaar Masala
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In a large, dry bowl, add all the prepared vegetables
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Add 200 gm of Pushp Punjabi Achaar Masala
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(Optional) Add ¼ tsp Hing for enhanced flavor
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Pour 1 to 1.5 cups of heated and cooled Mustard Oil over the mix
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Mix thoroughly so that every piece is well coated with masala and oil
Step 4: Infuse with Hing Flavor (Optional)
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Heat a small piece of coal till red hot
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Place a pinch of Hing on the coal
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Keep the coal in a bowl inside the achaar jar (without touching the pickle)
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Cover the jar and let it sit for 2–3 minutes, then remove the coal
Step 5: Fill and Store the Achaar
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Transfer the achaar to a clean, dry glass jar
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Store in a cool, dry place, away from sunlight
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Shake the jar once a day for 5–7 days to blend flavors
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Your Punjabi Mixed Achaar is ready in about a week and stays fresh for months
