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May 14th, 2026Ghar ki chatt par dhoop mein rakhe achaar ke dabbe, yeh aise image hai jo hamesha ghar ki yaad dilaati hai. Nani ya daddi apna khas masala mix karti thi, sarson ka tel daalti thi, aur ek khas khusboo poore ghar mein phail jaati thi. Wo homemade achar ki toh baat hi kuch alag thi.
Aj bhi jab ghar par khana thoda saada lage, ek achhi achar ki dabbi khulti hai, aur khane ka swad hi badal jaata hai. Achar sirf ek side dish nahi hai; yeh ek tradition hai.
Aur isi tradition ko banaye rakhne ke liye hum laye hain 6 traditional achar recipes jo aap asani se ghar par bana sakte hain. Aur inhe banane ka sabse zuroori ingredient? Vibhor Premium Kachi Ghani Mustard oil, jiske bina koi bhi authentic pickle recipe adhoori hai.
Aam Ka Achaar (Raw Mango Pickle)
Koi bhi achar recipe list aam ke achaar ke bina incomplete hai. Yeh India ka sabse pasandida homemade pickle hai. May mein Kairi bazaaron mein bhar jaati hai, aur yahi woh waqt hai jab ghar mein yeh pickle recipe banti hai.
Kachi kairi ki natural tartness, sarson ke masale ki punch, aur Vibhor Premium Kachi Ghani Mustard oil ki raw pungency, yeh teeno mil ke ek aisa combination banate hai jo literally har cheez ke sath kha sakte hain. Dal chawal se lekar parathe tak, aam ka achar har jagah ek perfect fit hai.
Ingredients:
- Raw mango (kairi), cut into pieces - 500g
- Saunf (fennel seeds)- 2 tbsp
- Kalonji (nigella seeds)- 1 tsp
- Laal mirch powder- 2 tsp
- Haldi- 1 tsp
- Salt- 3 tbsp
- Vibhor Kachi Ghani Mustard Oil- 4 tbsp
How to Make:
- Kairi ke pieces ko namak aur haldi mein mix karke 2 ghante dhoop mein rakhein, extra moisture nikalne ke liye.
- Vibhor Premium Kachi Ghani Mustard Oil garam karein aur thanda hone dein. Saunf, kalonji aur laal mirch daalein.
- Kairi ke pieces ko masala mix mein achhe se coat karein.
- Saaf barni mein bharein aur 3-5 din dhoop mein rakhein aur fresh aam ke achar ka maza uthae!
Tip: Kairi ke pieces ekdum dry hone chahiye, paani hoga toh achar jaldi kharab hoga. Dhoop mein rakhne se pehle achhe se ponch lein.
Nimbu Ka Achaar (Lemon Pickle)
Nimbu ka achar sabse simple, sabse quick, sabse versatile type of achar hai. Yeh ek aise pickle recipe hai jo pehli bar banane walon ke liye perfect recipe hai. Nimbu achar ki khas baat yeh hai ki yeh sirf 2-3 din mein ready ho jata hai; koi lamba process nahi hai.
Vibhor Kachi Ghani Mustard Oil ka tadka, hing aur methi dana ke sath, is achar ki jaan hai. Bina sarso ke tel ke nimbu ke achar mein wo ma ke hath wali depth nahi aati.
Ingredients:
- Lemons - 6, cut into wedges
- Salt - 3 tbsp
- Haldi - 1 tsp
- Laal mirch powder - 2 tsp
- Methi dana - ½ tsp
- Hing - a pinch
- Vibhor Premium Kachi Ghani Mustard Oil - 3 tbsp
How to Make:
- Nimbu ke wedges mein namak aur haldi mix karein aur 24 ghante dhoop mein rakhein.
- Vibhor Premium Kachi Ghani Mustard Oil garam karein, methi dana aur hing ka tadka dein. Thanda karein.
- Laal mirch aur tadka nimbu mein mix karein. Barni mein bharein, 2-3 din ready hone tak wait kare!
Tip: Achar mein thoda kala namak add karien; nimbu achar mein ek extra depth aati hai jo regular salt se nahi milti.
Ker Sangri Ka Achaar (Rajasthani Desert Pickle)
Ker Sangri ka achaar Rajasthan ka ek traditional achar hai jo ab poore North India mein popular ho raha hai. Ker (wild desert berries) aur sangri (desert beans) sirf garmiyon mein milte hain, isliye yeh ek truly seasonal pickle recipe hai. Iska taste thoda tangy, earthy aur teekha hota hai.
Vibhor Premium Kachi Ghani Mustard Oil is achar ka real base hai, bina iske ker sangri ka achar wo traditional Rajasthani taste nahi deta. Toh is summer, yeh homemade achar zuroor try karein.
Ingredients:
- Ker (dried) - 100g
- Sangri (dried) - 100g
- Saunf - 1 tbsp
- Kalonji - 1 tsp
- Laal mirch powder - 2 tsp
- Amchur - 1 tsp
- Haldi - ½ tsp
- Salt - 2 tbsp
- Vibhor Kachi Ghani Mustard Oil - 5 tbsp
How to Make:
- Ker aur sangri ko raat bhar paani mein bhigo dein.
- Subah drain karein aur achhe se boil karein.
- Boil hone ke baad sangri ko completely dry karein, yeh step bahut zaroori hai.
- Vibhor Kachi Ghani Mustard Oil garam karke thanda karein.
- Saare masale mix karein aur ker sangri coat karein. Barni mein bharein aur 4-5 din mein achar ko enjoy karein!
Lahsun Ka Achaar (Garlic Pickle)
Lahsun ke achar aise type ka achar hai, jiske ek bar khayo to bar bar khane ka man karta hai. Garlic cloves ko Vibhor Premium Kachi Ghani Mustard Oil mein slow cook karo, toh tel garlic ka andar se uska taste completely transform kar deta hai. Andar se soft aur bahar se masaledar. Immunity ke liye garlic ka fayda toh sab jante hain, lekin achar ke form mein yeh khane ka ek masaledar hissa ban jaata hai.
Ingredients:
- Garlic cloves, peeled - 250g
- Laal mirch powder - 2 tsp
- Mustard seeds (coarsely ground) - 1 tsp
- Haldi - ½ tsp
- Lemon juice - 2 tbsp
- Salt - 2 tbsp
- Vibhor Kachi Ghani Mustard Oil - 4 tbsp
How to Make:
- Vibhor Premium Kachi Ghani Mustard Oil mein garlic cloves medium-low flame pe 8-10 minutes slowly cook karein, golden hone chahiye, brown nahi.
- Thanda karein. Laal mirch, mustard, haldi, namak, and lemon juice mix karein.
- Barni mein bharein aur 5-7 din rakhein. Pehle din se hi taste aane lagta hai!
Tip: Taste ko zyada intense aur aromatic banane ke lie, regular garlic ki jagh chote Rajasthani garlic cloves use karo agar mil sakein. Yeh recipe aur bhi tasty bana deta hai.
Gajar Mirch Ka Achaar (Carrot & Chilli Pickle)
Jab achar khane ka man ho aur 2-3 hafte wait karna possible na ho, toh yeh achar recipe bahut kaam aati hai. Gajar mirch ka achar sirf 2-3 din mein ready ho jata hai, ingredients simple, aur result ekdum vibrant aur tasty hota hai.
Yeh beginners ke lie sabse easy homemade achar recipe hai. Gajar ki natural sweetness aur green chilli ki heat ek perfect balance banate hai, aur Vibhor Premium Kachi Ghani Mustard Oil ka hing rai tadka sab ko ek authentic Indian pickle mein convert kar deta hai.
Ingredients:
- Carrots, cut into thin strips- 250g
- Green chillies, slit - 8-10
- Mustard seeds - 1 tsp
- Hing - a pinch
- Haldi - ½ tsp
- Salt - 1.5 tbsp
- Lemon juice - 2 tbsp
- Vibhor Kachi Ghani Mustard Oil - 3 tbsp
How to Make:
- Gajar aur mirch mein namak aur haldi mix karein. 1 ghante ke liye rakhein, extra paani niklega.
- Vibhor Kachi Ghani Mustard Oil mein rai aur hing ka tadka dein. Thanda hone dein.
- Tadka aur lemon juice gajar aur mirch mein mix karein.
- Barni mein bharein, 2-3 din mein ready hone par karein.
Tip: App ise Fridge mein bhi store karke rakh sakte hai, yeh achar refrigerated 2-3 hafte tak bilkul fresh rehta hai.
Kathal Ka Achaar (Raw Jackfruit Pickle)
Kathal ka achar na sirf North India mein, balki UP aur Bihar ke ghar ghar ki ek seasonal specialty hai. Kathal ka meaty texture aur earthy flavor mustard oil ke saath bilkul naturally fit hota hai. Vibhor Premium Kachi Ghani Mustard Oil ki richness kahthal ke taste ko uplift karti hai, dono ek sath aisa combination banate hain jo ek bar try krne ke bad bjoolna mushkil jao. Agar aap kuch naya aur truly traditional try karna chhate ho, toh yeh achar recipe zuroor try karna.
Ingredients:
- Raw jackfruit (kathal), boiled and cubed - 300g
- Saunf - 1 tbsp
- Kalonji - 1 tsp
- Laal mirch powder - 2 tsp
- Amchur - 1 tsp
- Haldi - ½ tsp
- Salt - 2.5 tbsp
- Vibhor Kachi Ghani Mustard Oil - 5 tbsp
How to Make:
- Raw kathal ko boil karein jab tak tender ho jaaye. Drain karein aur completely dry karein.
- Vibhor Premium Kachi Ghani Mustard Oil garam karke thanda karein. Saare masale mix karein.
- Kathal ko masala mix mein achhe se coat karein. Saaf barni mein bharein aur 3-5 din dhoop mein rakhein. Ready!
Tip: Kathal ko boil karne ke baad ek kapde par failao aur 2-3 ghante complete dry hone dein. Zayda moisture ke saath achar jaldi kharab ho jata hai.
Ghar Ka Achar, Banao Vibhor Ke Saath
Ghar ka bana achar market ke kisi bhi pickle se alag hota hai, usmein woh personal touch, woh care, and woh authentic flavor hote hain jo sirf ghar ki rasoi mein milta hai. In 6 traditional Indian achar recipes, ke saath is summer; woh purani yade firse kar, aur Vibhor ke sath unhge waise hi banao jaise ghar par banata tha.