By Bhushan Oils

Indian Pickle Recipes with Mustard Oil

Pickles are an integral part of Indian cuisine, known for their tangy, spicy, and flavour some profiles. One essential ingredient that enhances the taste and preserves the pickle for an extended period is mustard oil. In this blog, we will explore a variety of mouthwatering Indian pickle recipes that utilize the rich and distinctive flavour of mustard oil. Join us on this culinary adventure, brought to you by the best mustard oil manufacturer in India, Bhushan Oils.

For all these recipes, it is recommended to use Bhushan Oils' 555 Kacchi Ghani Mustard Oil, known for its exceptional quality and flavour, making it the best mustard oil for pickles.

Punjabi Mango Pickle Recipe

The Punjabi Mango Pickle is a quintessential delicacy known for its robust flavours. It combines raw mangoes, spices, and mustard oil to create a pickle that perfectly balances tanginess and spiciness. The mustard oil adds a distinct pungent note, enhancing the overall taste and preserving the pickle for a long time.

Ingredients:

• 2 raw mangoes, diced
• 2 tablespoons Kacchi Ghani Mustard Oil
• 1 tablespoon mustard seeds
• 1 tablespoon fennel seeds
• 1 tablespoon fenugreek seeds
• 2 teaspoons turmeric powder
• 2 teaspoons red chili powder
• Salt to taste

Instructions:

• Heat Kacchi Ghani Mustard Oil in a pan over low heat.
• Add mustard seeds, fennel seeds, and fenugreek seeds. Sauté until they splutter.
• Remove from heat and allow the mixture to cool.
• Grind the cooled mixture into a fine powder.
• In a bowl, combine diced mangoes, turmeric powder, red chili powder, salt, and the powdered spice mixture.
• Mix well, ensuring the mangoes are coated evenly.
• Transfer the mixture to a clean, sterilized jar.
• Close the jar tightly and place it in a sunny spot for 3-4 days, allowing the flavours to meld.
• Shake the jar occasionally.

Your Punjabi Mango Pickle is ready to be enjoyed! Store it in the refrigerator for a longer shelf life.

Sweet And Sour Lemon Pickle Recipe

For those who prefer a sweeter and tangier pickle, the Sweet and Sour Lemon Pickle is a perfect choice. From the vast collection of mustard oil pickle recipes, this combination of tangy lemons, jaggery, and 555 Kacchi Ghani Mustard Oil creates a unique balance of flavours. The mustard oil's distinct taste adds a hint of pungency, while the sweetness of jaggery enhances the overall taste profile of the pickle.

Ingredients:

• 6-8 lemons
• 4 tablespoons Kacchi Ghani Mustard Oil
• 2 teaspoons mustard seeds
• 1 teaspoon fenugreek seeds
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 1 cup jaggery (or sugar)
• Salt to taste

Instructions:

• Wash the lemons thoroughly and pat them dry. Cut each lemon into small pieces, removing the seeds. Set them aside.
• In a pan, heat Kacchi Ghani Mustard Oil over low heat.
• Add mustard seeds and fenugreek seeds to the heated oil. Sauté until they splutter and turn slightly brown.
• Remove the pan from heat and allow the mixture to cool. Once cooled, grind the mixture into a fine powder using a mortar and pestle or a grinder.
• In a separate bowl, combine the powdered mustard-fenugreek mixture, red chili powder, turmeric powder, jaggery (or sugar), and salt. Mix well until all the ingredients are thoroughly combined.
• Add the lemon pieces to the spice mixture. Gently toss and mix to ensure the lemon pieces are coated with the spices.
• Transfer the mixture to a clean, sterilized jar. Press down the lemon pieces to remove any air gaps.
• Close the jar tightly with a lid and keep it in a cool, dark place for about a week. This will allow the flavours to meld and the jaggery (or sugar) to dissolve, creating a sweet and sour taste.
• Shake the jar gently every day to distribute the flavours and spices.
• After a week, your Sweet and Sour Lemon Pickle is ready to be enjoyed! Store it in the refrigerator for a longer shelf life.

Carrot Pickle Recipe (Gaajar Ka Achar) Recipe Carrot Pickle, also known as Gaajar Ka Achar, is a popular Indian pickle with a tangy and spicy kick. This recipe features grated carrots, a blend of spices, and Kacchi Ghani Mustard Oil. The mustard oil lends its distinct flavour and preserves the pickle, allowing you to relish its taste for an extended period.

Ingredients:

• 2 cups grated carrots
• 4 tablespoons Kacchi Ghani Mustard Oil
• 2 teaspoons mustard seeds
• 1 teaspoon fenugreek seeds
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 tablespoons lemon juice
• Salt to taste

Instructions:
• In a pan, heat Kacchi Ghani Mustard Oil over low heat.
• Add mustard seeds and fenugreek seeds to the heated oil. Sauté until they splutter and release their aroma.
• Remove the pan from heat and allow the mixture to cool. Once cooled, grind the mixture into a fine powder using a mortar and pestle or a grinder.
• In a bowl, combine the grated carrots, red chili powder, turmeric powder, lemon juice, and salt. Mix well, ensuring all the carrots are coated with the spices.
• Add the powdered mustard-fenugreek mixture to the carrot mixture. Mix well, ensuring all the ingredients are thoroughly combined.
• Transfer the mixture to a clean, sterilized jar. Press the carrot mixture down firmly to remove any air gaps.
• Close the jar tightly with a lid and keep it in a cool, dark place for at least 2-3 days. This will allow the flavours to meld and the carrots to absorb the spice mixture.
• Shake the jar gently every day to distribute the flavours and spices.
• After 2-3 days, your Carrot Pickle (Gaajar Ka Achar) is ready to be enjoyed! Store it in the refrigerator for a longer shelf life.


Conclusion

Indian pickles are a celebration of flavours, and mustard oil plays a vital role in enhancing their taste and preserving them for a longer duration. Bhushan Oils' Kacchi Ghani Mustard Oil, with its rich and pungent flavour, adds a unique touch to these delightful pickle recip-es. Whether it's the tangy Punjabi Mango Pickle, or the Sweet and Sour Lemon Pickle, the inclusion of Kacchi Ghani Mustard Oil elevates these recipes to new culinary heights. So, explore the vibrant world of Indian pickles and let 555 Kachi Ghani Mustard Oil- best mustard oil for cooking in India, be your companion in creating delectable flavours that will tantalize your taste buds.