In India, pickle’s (achar) recipes are passed through generations, and therefore word “achar” is always associated with Mother, Grandmothers. Alu ka Achar is my mom’s Super Duper specialty, which she learned from her mother, and I from her. It is a must have item on Holi day, and now she makes it if one of us visits. She packs them in containers for relatives and neighbors. Usually pickles (Achar) have more than 4-6 months’ shelf life, whereas this one need to be consumed within 1-3 days. Good part is it is very easy to make, unlike other pickles and with its’ mouth watering taste, it won’t last for 2 days also. Moreover, when you say Achar – few things that come into mind are Mango, Gooseberry, Lemon, Chili-Pepper, so before posting this recipe I did “Alu ka Achar” search on internet, and came across some recipes from Nepal, with some similarity but biggest difference in those recipes that boiled potatoes are cooked along with spices, a contrast to pickle fundamentals!
Ingredients
1 Kg Baby Red Potatoes (If you don’t find red ones, use baby potatoes)
1/2 cup mustard oil +2 tablespoon
2 -3 tablespoons coriander seeds
6-10 dried red chili
1 tablespoon of ajwain (carom seeds)
1 tablespoon of mangrela (kalaunji, black seeds/onion seeds)
1 tablespoon of turmeric powder
Salt as per taste
Method
Boil potatoes in enough water for two-three whistles, potatoes need to be cooked but not mushy. Take them out from water, and spread them on a plate, use a kitchen towel or tissue to gently wipe extra water. Once, potatoes are cool, peel them with dry hand and pass potatoes on a dry deep bottom vessel. Cut them into halves. Add salt, turmeric and mustard oil, give a good mix using a spoon / spatula. In India, red potatoes are usually available between November and March, so if you have access to sunshine, keep this vessel for 1/2-1 hour in sunshine, else just keep it under fan for same time.
In the meantime, take a wok/ flat griddle, put it on stove, once hot, put coriander seeds and red chili, dry roast till fragrant, keep stirring else roasting won’t be uniform. Ensure, seeds and chili don’t get blackened.
Let them cool and grind it using processor, ensure grinding is absolutely dry.
Add this to potatoes, along with ajwain and mangrela seeds and some more mustard oil. Give a good stir and Alu ka Achar is ready.
This recipe is a good break from too much sweets on holi day and a good accompaniment to Poori, Paratha. At my home, it is kept on dinning table and every time we pass we just put pieces into our mouth. 🙂
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