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Easy Pan Pickle

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Vicky Bhogal, Level 7
Vicky Bhogal
Instant achaar (pickle) is great for when you don’t have several days to make a traditional achaar. These Indian pickles add just the right amount of sweet and zesty flavors to any dish. Join Vicky Bhogal in this Grokker Premium Video, as she introduces you to her favourite family recipes, to really get you cooking like Mummyji.

Cooking Recipe

A tsp of oil
1 tsp black mustard seeds
1/4 tsp ground turmeric
1 red chilli, finely sliced into rounds
A pinch of salt
1 green apple, preferably Granny Smith, peeled, cored, cut into eighths lengthways then thin slices widthways
1 lemon, topped and tailed and peeled, cut into quarters lenthways, then into thin slices widthways, pips removed
1/2 tsp powdered jaggery or soft brown sugar

1. Heat the oil gently in a pan, and then add the mustard seeds. When they sizzle and begin to pop, reduce the heat to very low and stir in the turmeric, chilli and salt.

2. Add the apple, lemon give it a good stir and cook through for 2 – 3 minutes. Stir in the jaggery or sugar for a minute or so until melted in, take off the heat and serve straight away or chill. It will keep for a few days in an airtight container in the fridge.

Easy Pan Pickle


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