Aloo ka Achar or Potato Pickle is a delectable and naturally flavourful pickle made from humble potatoes. Super easy, requires minimal ingredients that you’d find in your pantry and takes least amount of effort. This is an heirloom recipe passed onto from my husband’s side of family.
This can be made in any season provided you have ample sunlight. Aloo ka achar cannot be stored for long like months because the moisture in potato remains. This lasts for a week or two. But, I bet it’s so good, it’ll be over by then 😊
We’re in 21days nation-wide lockdown and even before the lockdown, we were in self-quarantine mode ever since my husband got work from home. In times like these when ingredients are not so easily available, it’s best to make use of ingredients we already have. Ideally, I would have been making Aam ka Achar or Aam ka Kucha but thank god for potatoes we don’t have to do without Achar.
Aloo Ka Achar
Potato- 3 (large, boiled)
Green Chili- 2-4
Mustard Oil- 3-4tblspn (as required)
Turmeric powder- 1/2tspn
Chili powder- 1/2tspn
Salt- to taste
- Boil potatoes and mash them.
- Mix all the ingredients listed above.
- Transfer in a glass jar, make sure the potato mixture is well coated in oil.
- Keep in the sun for 2-4 days until it develops the sour taste.
Make sure it’s well coated in oil or it’ll turn moldy. The time in Sun depends on what climate you’re in and how much sunlight you get.
Also, don’t fill the mixture to the brim in jar, fill only 3/4 of the jar or else it will ooze out the oil as it ferments.
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