Aloo Ka Achar

Recipe by
Total Time:
45-60 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 1 tsp - Mustard seeds
  • 1/4 tsp - Fenugreek seeds
  • 1/2 tsp - Aniseed
  • 2 - Bay leaves
  • 5 - Red whole chillies
  • 1 tsp - coriander seeds
  • 6 no's - Boiled potatoes
  • 3-4 tsp - Mustard oil
  • 3 no's - Tomatoes
  • 1/4 tsp each - ajwain and kalonji
  • 1/4 tsp - Turmeric powder
  • salt to taste

How to Make Aloo Ka Achar

  • First make a puree of tomatoes by grinding it in a food processor and keep aside. To prepare masala, saute ingredients 1-6 in shallow wok without oil. Then grind the ingredients in a mixer.
  • Cut boiled potatoes into cubes of 1"
  • Now in a dish mix the potato pieces with mustard oil, prepared masala, turmeric, salt, tomato puree, ajwain and kalonji.
  • Keep this in the sun for 2-3 hours or leave unrefrigerated overnight.
  • This will make the achar sour.
  • After that refrigerate and use when required.

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