Gongura Pachadi Recipe (Andhra Sorrel Leaf Chutney)
Make Andhra gongura pachadi with sour sorrel leaves cooked down and ground with roasted red chillies, garlic and a mustard tempering. Keeps for weeks.
Mango, avakaya, carrot, amla and more: Indian pickles and chutneys made at home, with drying, salting and oil-sealing steps so they keep for months.
Recipes developed and tested by Farwa Zeeshan
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The recipes to cook first
Mango PicklePunjabi aam ka achar- 9AvakayaFiery Andhra avakaya
- 9Carrot PickleQuick winter gajar achar
- 9Tomato PickleCooked tomato thokku
- Amla PickleSteamed amla segments
- 9Gongura PachadiSour Andhra sorrel
Learn the technique
Guides behind these recipes
Quick answers
Pickles and Chutneys FAQ
Why does homemade pickle get mould?
Moisture. Dry the vegetables and jar fully and keep the pieces under oil.
Which oil is best for pickles?
Mustard oil for North Indian pickles, sesame oil for South Indian ones.
How long do homemade pickles last?
From one month for quick pickles to a year for oil-sealed mango pickles.
Every recipe
All pickle and chutney recipes
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Cauliflower Pickle Recipe (Gobi ka Achar)
Make Punjabi cauliflower pickle with blanched dried florets, mustard oil, jaggery and vinegar. Sweet, sour and spicy winter achar with storage tips.
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Amla Pickle Recipe (Indian Gooseberry Achar)
Make tangy amla pickle by steaming Indian gooseberries, splitting them and mixing with mustard, fenugreek and chilli in mustard oil. Keeps for months.
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Ginger Pickle Recipe (Adrak ka Achar)
Make ginger pickle with young ginger, lemon juice, salt and a mustard oil tempering. Quick to make, great for digestion, and keeps well in the fridge.
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Tomato Pickle Recipe (Thakkali Thokku)
Make tangy South Indian tomato pickle by cooking tomatoes with tamarind, chilli and mustard into a thick, oily thokku. Cooking cues and storage tips.
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Carrot Pickle Recipe (Gajar ka Achar)
Make crunchy Punjabi carrot pickle with carrot sticks, crushed mustard, fennel and mustard oil. Ready to eat in a day, with drying tips so it keeps well.
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Avakaya Recipe (Andhra Mango Pickle)
Make fiery Andhra avakaya with hard raw mango, mustard powder, red chilli powder and sesame oil. Dry methods and resting steps for a long-lasting pickle.
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Mango Pickle Recipe (Aam ka Achar)
Make Punjabi mango pickle with raw mango pieces, mustard oil, fennel, nigella and fenugreek. Drying, salting and resting steps for a pickle that lasts.
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Lemon Pickle Recipe (Nimbu Ka Achar, No Mould)
Make spicy desi lemon pickle (nimbu ka achar) with soft skins and no mould. Salt curing, sun or oven method and storage tips for a year-long achar.
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Apple Chutney Recipe (Sweet and Spicy Desi Style)
Make sweet and spicy apple chutney with ginger, chilli, panch phoron and vinegar. Thick, glossy and shelf-stable for weeks. Ready in 45 minutes.
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