Indian pickles are often cured in the sun, on a windowsill or even outdoors, and require a bit of patience. But the wait is worth it. This recipe uses brown sugar, mustard seeds, and mustard oil to transform carrots, turnips, and cauliflower into a versatile sweet-and-sour condiment that can be served with any meal.

Madhur Jaffrey’s Punjabi-Style Pickles Recipe

Punjabi-style pickles, or North Indian–style achar/achaar, are a broad category of fruits and vegetables pickled in a mixture of mustard oil and spices, while South Indian pickles are more likely to include sesame oil. Most Indian pickles have a consistency close to a rough <a href='https://masterclass.com/articles/what-is-chutney-and-6-easy-chutney-recipes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/what-is-chutney-and-6-easy-chutney-recipes","linkCopy":"chutney","category":"automated-link"}' automatic='true'>chutney</a>, with large chunks of the featured ingredients smothered in a tangy, spicy oil, stained brilliant yellow from the inclusion of ground turmeric (haldi). As a condiment, the sweet-and-sour notes of achar suit most Indian dishes, eaten with everything from stuffed parathas and plain rotis to sandwiches and eggs. 

Raw mango pickle (aam ka achar) lemon or lime pickle (nimbu achar), garlic pickle (lahsun ka achar), and carrot pickle (gajar ka achar) are among the best-known and most beloved pickles, and individual recipes vary greatly in terms of which spices are included. Some may emphasize red chili powder, while others also include asafetida (hing), fenugreek (methi), whole cumin, fennel seeds, and nigella seeds.
Indian pickles are often cured in the sun, on a windowsill or even outdoors, and require a bit of patience. But the wait is worth it. This recipe uses brown sugar, mustard seeds, and mustard oil to transform carrots, turnips, and cauliflower into a versatile sweet-and-sour condiment that can be served with any meal.

Punjabi-style pickles, or North Indian–style achar/achaar, are a broad category of fruits and vegetables pickled in a mixture of mustard oil and spices, while South Indian pickles are more likely to include sesame oil. Most Indian pickles have a consistency close to a rough <a href='https://masterclass.com/articles/what-is-chutney-and-6-easy-chutney-recipes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/what-is-chutney-and-6-easy-chutney-recipes","linkCopy":"chutney","category":"automated-link"}' automatic='true'>chutney</a>, with large chunks of the featured ingredients smothered in a tangy, spicy oil, stained brilliant yellow from the inclusion of ground turmeric (haldi). As a condiment, the sweet-and-sour notes of achar suit most Indian dishes, eaten with everything from stuffed parathas and plain rotis to sandwiches and eggs. Raw mango pickle (aam ka achar) lemon or lime pickle (nimbu achar), garlic pickle (lahsun ka achar), and carrot pickle (gajar ka achar) are among the best-known and most beloved pickles, and individual recipes vary greatly in terms of which spices are included. Some may emphasize red chili powder, while others also include asafetida (hing), fenugreek (methi), whole cumin, fennel seeds, and nigella seeds.

What Are Punjabi-Style Pickles?

Madhur Jaffrey’s Punjabi-Style Sweet-and-Sour Mixed Vegetable Pickle Recipe

Indian pickles are often cured in the sun, on a windowsill or even outdoors, and require a bit of patience. But the wait is worth it. This recipe uses brown sugar, mustard seeds, and mustard oil to transform carrots, turnips, and cauliflower into a versatile sweet-and-sour condiment that can be served with any meal.

Indian pickles are often cured in the sun, on a windowsill or even outdoors, and require a bit of patience. But the wait is worth it. This recipe uses brown sugar, mustard seeds, and mustard oil to transform carrots, turnips, and cauliflower into a versatile sweet-and-sour condiment that can be served with any meal.
