Methi dana ka achar recipes

Aam Ka Sookha Achar

Aam Ka Sookha Achar

In my family we make all types of pickles some are North Indian -Marwari chana aur aam ka achar Gujarti style -Gujarti Mango Pickle and the special- Punjabi Mango pickle which is my personal favorite and I always make a big batch during every summer
Gosht Ka Aachaar- Chicken Pickle

Gosht Ka Aachaar- Chicken Pickle

Saunf, kalonji, zeera, rye dana, methi dana or Aniseed, nigella-onion seeds(the most essential part of any pickle) ,cumin seed, mustard seeds and fenugreek seeds
Chick Peas Mango Pickle (Channa-Aam achaar)

Chick Peas Mango Pickle (Channa-Aam achaar)

Before oil cool down completely (warm), add salt, asafetida, black pepper, cloves, fennel seeds, methi dana (Fenugreek seed), split mustard seeds, turmeric powder and chili powder one by one and mix well

Keri Ka Achar (Raw Mango Pickle)

Mix crushed red chillies, crushed coriander, crushed rai (mustard seeds), meethi dana (fenugreek seeds), kalongee (onion seeds) and turmeric with vinegar

Kachchi Haldi ka Aachar (Raw Turmeric Pickle)

In another pan take some oil and make a tadka using Rai and Hing powder. Ingredients250g Kachchi (Raw) Haldi 20g Rai (Mustard Seeds) 10g Methi Dana (Fenugreek Seeds)20g Saunf (Fennel Seeds), 20g Red Chilli Powder,  1 tsp hing Powder, 3 lemons2 tbsp Oilsalt to taste (around 30g)Method1. After 2-3 days your Haldi ka Achar is ready to eat