One of Amar´s favourite pickle and very easy to make. The green beans can be substituted with other vegetables like tender carrots or firm peppers or even tender green chillies.
Pickles using Aachaar Masala
Servings: 20
An essential part of many Gujarati meals, allowing one to crank up the heat of any meal. Short-life(up to one month) pickles using fresh vegetables.
Print Recipe
Ingredients
- 100 g Tender green beans Topped, tailed and sliced into small pieces.
- 30 g Ready Aachaar masala You can buy this masala in any Asian store.
- ½ tsp paprika powder optional
- 1 tsp ready grainy mustard paste optional-available in any supermarket.
- 1 tsp salt or to taste
- 1 tsp lemon juice
- ½ tsp sugar or to taste
- 2 tbs vegetable oil
Instructions
- Place masala in a deep bowl.
- Add salt, lemon juice and sugar.
- Add the paprika and/or mustard paste, if using.
- Mix well
- Add oil.
- Add the prepared beans ensuring you have removed all the water. Mix well again.
- Cover and leave at room temperature.
- Stir a couple of times in a day and leave for 2 days before packing into a clean glass jar. Store in the fridge.
- Your aachaar(pickle) is ready to eat.
Notes
As the pickle (aachaar) masala and the salt works on the beans, the pickle will mature and become more moist. Store in the fridge to extend the shelf life. You can substitute the beans for finely cubed carrots or diced red pepper(bell or Turkish), or soaked fenugreek seeds or even soaked and then steamed black gram beans.