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Friday, 30 October 2015

Angur ka achar

                       Green grapes pickle

Previous day my hubby bought some angur and it was so sour(khatta) that we could not eat the same.So we were thinking of an alternative to finish  and thought about juice ,shakes etc but as they were seeded ones we could not  help it out and finally this idea flashed into my mind and thought why not give it a try and here is the result.As I was in a hurry, was not able to measure correctly so thought of including this recipe in this label.

                    Before starting cooking , I like to inform that this recipe will be shared under  NO MEASUREMENT since you  will not find proper measurements but only the ingredients and procedure.As soon as I am clear about the measurements I will include it too..This is just to give an idea about the easy recipes that you can make at home IN A JIFFY..hOPE all will support me in this too.
                 Now let us move on to the recipe.


Mustard seeds
Fenugreek seeds
Green chilly
Curry leaves

Spice powders used

Red chilly powder
Turmeric powder
Salt to taste
Asa foetida  to sprinkle


1.Wash ,clean and slit the angur/green grapes.Keep them aside.

2.Heat oil in a kadai once it is hot add in the mustard seeds and allow them to splutter.The flame should be kept at maximum.Once done add in the methi seeds & let them pop up too.

3.Now add in the chopped ginger & garlic ,green chilly pieces & curry leaves.Lower the flame  & saute them nicely.Lower the flame and into it immediately add in all the powders and saute them nicely so as to get rid of their raw flavor.Be careful not to burn them.

4.Once it is  you can in the slit angur and mix them well.

5.Do a taste test and  adjust the spices.

6.Pickle is ready to be served.

Roti served with rajastani dal,angur ka achar ,kashmiri bhaigan ,onions and lemon


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