വെളുത്തുള്ളി അച്ചാർ

Ingredients

• 0.5 cup Oil (Gingelly (sesame) oil preferred for shelf‑life; can use sesame or coconut oil)
• 0.5 tsp Mustard Seeds (Tempering agent)
• 5 g Fresh Ginger (Finely chopped, about a ½ inch piece)
• 2 pieces Green Chillies (Chopped; adjust to heat preference)
• 2 sprigs Curry Leaves (Fresh, chopped)
• 250 g Garlic (Peeled, cleaned and cut lengthwise; will weigh ~200 g after peeling)
• 1.5 tsp Salt (Regular table salt)
• 0.5 tsp Turmeric Powder (Ground turmeric)
• 1 tbsp Chilli Powder (Regular red chilli powder)
• 3 tbsp Kashmiri Chilli Powder (Mild heat, bright red colour)
• 0.5 tsp Asafoetida Powder (Also called hing)
• 0.25 tsp Fenugreek Powder (Made by dry‑roasting fenugreek seeds and grinding)
• 0.5 tsp Brown Sugar (Can use white sugar or jaggery)
• 6 tbsp Vinegar (White or apple cider vinegar works)

Instructions

1. Heat Oil and Temper Mustard Seeds

   Place a heavy‑bottomed pan on medium‑high heat. Add ½ cup oil and let it heat. When the oil shimmers, add ½ tsp mustard seeds. Let them splutter, then turn the flame down to medium.

   Time: PT2M

   Temperature: Medium-high

2. Sauté Ginger, Green Chillies, and Curry Leaves

   Add the finely chopped ginger, chopped green chillies, and chopped curry leaves. Sauté for about 10 seconds until fragrant.

   Time: PT30S

   Temperature: Medium

3. Lightly Cook Garlic

   Add the peeled, cleaned garlic (cut lengthwise) to the pan. Sauté for 1½–2 minutes on medium flame, just half‑cooked.

   Time: PT2M

   Temperature: Medium

4. Add Spices, Sugar and Roast

   Sprinkle salt, turmeric powder, chilli powder, Kashmiri chilli powder, asafoetida, fenugreek powder and brown sugar. Roast for about 2 minutes, stirring constantly, until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium

5. Incorporate Vinegar and Finish

   Add 6 tbsp vinegar, mix well and stir for 1 minute. Turn off the flame.

   Time: PT1M

6. Cool and Store Pickle

   Leave the hot pickle in the same pan for 2–3 hours to cool. Do not transfer while hot. Once cooled, move to a dry glass jar, seal, and refrigerate after 2–3 days for best shelf‑life.

   Time: PT2H30M

Nutrition Facts

Calories

120

Protein

3g

Carbohydrates

5g

Fat

10g

Fiber

1g

Ingredient Substitutions

• Instead of Oil: vegetable oil, canola oil
• Instead of Mustard Seeds: mustard powder
• Instead of Fresh Ginger: ground ginger
• Instead of Green Chillies: jalapeño, serrano
• Instead of Curry Leaves: dried curry leaves
• Instead of Garlic: roasted garlic
• Instead of Salt: sea salt
• Instead of Turmeric Powder: fresh turmeric
• Instead of Chilli Powder: cayenne pepper
• Instead of Kashmiri Chilli Powder: paprika + mild chilli powder
• Instead of Asafoetida Powder: garlic powder
• Instead of Fenugreek Powder: ground fenugreek seeds
• Instead of Brown Sugar: white sugar, jaggery
• Instead of Vinegar: lemon juice

Equipment Needed

• Heavy‑Bottomed Pan
• Dry Spoon or Spatula
• Cutting Board
• Sharp Knife
• Measuring Spoons/Cups
• Glass Jar with Airtight Lid
• Stove

Critical Steps — Do Not Skip

• Tempering mustard seeds in hot oil
• Half‑cooking the garlic
• Roasting the spice mixture until raw aroma disappears
• Cooling the pickle in the pan before transferring to storage

Chef Tips from the Video

• Use fresh ginger and green chillies for the brightest flavor.
• Kashmiri chilli powder gives the pickle its signature deep red colour without excessive heat.
• Cut large garlic bulbs lengthwise; this increases surface area for spice absorption.
• If you prefer a milder pickle, reduce the green chillies or use only Kashmiri chilli powder.

Troubleshooting

Storage

Refrigerator: Transfer to a clean glass jar and refrigerate; can keep up to 2 weeks.

Freezer: Not recommended; texture changes.

Room temperature: Do not store at room temperature for more than a day; moisture causes spoilage.

Make-Ahead Tips

• Roast and grind fenugreek seeds in bulk and store in an airtight container for future use.
• The pickle flavor improves after 2–3 days of refrigeration; you can make it a week ahead.

Frequently Asked Questions