Recipe: Eating on a Dime Fenugreek Pickle (Hurbe ka Achar Sindhi Style)

Emilie Kelly
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Recipe: Eating on a Dime Fenugreek Pickle (Hurbe ka Achar Sindhi Style)
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Recipe: Eating on a Dime Fenugreek Pickle (Hurbe ka Achar Sindhi Style) Delicious, fresh and tasty.

Fenugreek Pickle (Hurbe ka Achar Sindhi Style). The pickle Masala is perfect to make instant pickle at any point in time. lal mirch ka achar recipe, red chili pickle recipe with step by step photos and video recipe. red chili pickle is very easy to make just like a name suggests here- instant red chili pickle. This red chili pickle is prepared from dry fenugreek seeds, fennel seeds and mustard seeds.

Transfer the pickle to sterile jar.

Heat the mustard oil till it emanates fumes and let it cool down..

Sindhi style soyabean sabzi / soyabean c.

You can cook Fenugreek Pickle (Hurbe ka Achar Sindhi Style) using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Fenugreek Pickle (Hurbe ka Achar Sindhi Style)

  1. Prepare 100 gms of Fenugreek Seeds (Methi seeds).

  2. Prepare 5-6 of Green pickle Chilies.

  3. Prepare 1 Spoon of Anise seeds.

  4. Prepare 1/2 Spoon of Black Seeds (Kalonji).

  5. You need to taste of Red chili powder.

  6. It’s 3-4 Spoon of Lemon juice.

  7. It’s 1/2 Spoon of Turmeric Powder (Haldi).

  8. It’s 3-4 Spoon of Mustard oil.

  9. It’s 1/4 Spoon of Hing (asafeotida).

Take cumin, black mustard and fenugreek seeds in a grinder and grind into coarse powder.

Crush the ginger, garlic and curry leaves then put it in a bowl.

See recipes for Chicken with fenugreek leaves too.

Sindhi Raw Mango Pickle is authentic Sindhi pickle recipe made using Raw Mangoes (Desi Aam), Oil and other spices.

Fenugreek Pickle (Hurbe ka Achar Sindhi Style) step by step

  1. Soak methi seeds for 4-5 hours.

  2. Cut the chilies and apply on it salt and keep it for 1-2 hour Wash chilies gently after 1 hour.

  3. Now take a pan and pour 2-3 spoon mustard oil (if you are planning to keep pickle for longer period add couple of spoon oil more).

  4. Add hing in the oil followed by green chillies, fry them well..

  5. Drain all the water from methi seeds and add methi seeds in pan, now add salt and haldi..

  6. Keep stirring it on medium to high flame until the seeds are cooked and start leaving the oil and all the excess water of methi seeds is soaked..

  7. Now add sauf, kalonji, red chili powder. Off the flame and let it cool. Once it is cool add lemon juice. It is ready to serve..

Punjabi style Aachar is also similar to this recipe.

In this recipe Fennel Seeds (Sauf) and Nigella Seeds (Black Cumin / Onion Seeds / Kalonji) is also used which is typical to Sindhi / Punjabi Style Mango Pickle.

This pickle can be stored for whole year at room temperature as it.

ABOUT Sindhi Potli Pickle - Ambriyun Jee Kadukash Jo Achaar RECIPE.

This is a traditional Sindhi pickle that I had eaten during my childhood at my nani's place. " Potli Pickle".