A spicy pickle combination which tastes perfect with almost any Indian meal. I remember first eating this combination as a little girl and thinking WOW this is good stuff! I have always had a love for spice and now I am here sharing this special recipe with you.
I really don’t like sour pickles which is probably why I prefer this spicy achar over the traditional mango version. I also love a good carrot version. Simply replace tindora for carrots in this recipe and WAHLAH, you have carrot athanu!
Some key tips when making this specific recipe.
-You can buy tindora at almost any indian grocery store. Be sure it is fresh. When picking them try to find long and thin ones.
-When you cut the tindora if it is orange, or any shade of it on the inside, then discard the vegetable. It is no good.
-I prefer to cut mine into small pieces, but you are welcome to leave them big. I find they pickle/marinate quicker when chopped small.
- 1 cup chopped tindora
- 4 tbsp achar mix (I use Swad brand)
- 1.5 tbsp oil
- Mix all of the ingredients together and enjoy immediately or refrigerate 7-10 days.
- Tip: tindora and methi from the achar become softer as the days of marination increase. This is normal.
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