Fenugreek pickle, or “Methi ka Achar” in Hindi, is made from fenugreek and a variety of other seeds, red chili powder, turmeric powder, dry mango powder along with mustard oil. The steps to make fenugreek pickle at home are quite easy as explained in my recipe.
KEY TAKEAWAYS
- Fenugreek pickle is a popular Indian condiment known for its unique flavor.
- Store the pickle in a clean and airtight jar away from sunlight for longer shelf life.
- Enjoy fenugreek pickle with roti, paratha, or naan, rice dishes, lentil dishes, curries, snacks, or a cheese platter.
- Fenugreek pickle tastes tangy, spicy, and slightly bitter.
- Other similar tasting pickles are Chili Pickle (Mirchi ka Achar), Cauliflower Pickle (Gobi ka Achar), Carrot Pickle (Gajar ka Achar), Onion Pickle (Pyaz ka Achar), and Tomato Pickle (Tamatar ka Achar).
The Ingredients:
- 100 gm fenugreek seeds (50 gm for making the pickle)
- ½ tbsp red chili powder
- ½ tbsp turmeric powder
- ½ tbsp cumin seeds
- ½ tbsp coriander seeds
- 1 tbsp mustard seeds
- ½ tbsp fennel seeds
- 2 tbsp dry mango powder
- ½ cup mustard oil
- Salt to taste
I came across this pickle recipe during a train journey to my hometown. An old lady was travelling with me in the opposite berth. She opened her lunchbox and offered it around. I was hesitant, but changed my mind seeing the wonderful pickle alongside. Tasting a bit of it with the paratha changed everything.
I asked her how she made it, and she told me softly as the train moved through fields. I made it after returning home. My husband said it tasted earthy, and the boys called it “trackside taste.” Now, it is our railway memory meal. That journey reminded me that the best recipes are sometimes served with strangers and shared under moving skies.
How to Make Fenugreek Pickle? (Step by Step Guide with Images)
Step 1: Take a pan and add 100g of fenugreek seeds to it. Pour 2 cups of water into the pan and leave it overnight in a dark room.
(Pro tip: Ensure that you mix the fenugreek seeds with a spoon so that they settle at the bottom.)
Step 2: The next day, you will notice that the fenugreek seeds have become fluffy and soft, and the water level has decreased. Wash the seeds thoroughly with fresh cold water.
Step 3: Drain all the water and let the seeds rest for 2 days. Then, wash them again and leave them for another 4 days.
Step 4: After 4 days, the fenugreek seeds will have sprouted fully. Wash them again and leave them for 1 more day.
Step 5: After 5 days, the fenugreek seeds are ready. Wash them again and leave them for 1 more day.
Step 6: After 6 days, the fenugreek seeds are ready to be used for making the pickle.
Step 7: Let the fenugreek seeds dry for 1 day.
Step 8: Heat the mustard oil.
Step 9: Now, take a pan and roast ½ tbsp of cumin seeds, ½ tbsp of coriander seeds, 1 tbsp of mustard seeds, and ½ tbsp of fennel seeds for 2 minutes over low flame.
Step 10: Transfer the roasted seeds onto a plate and let them cool for some time. Then, grind them into a powder using a grinder.
Step 11: Take a bowl and add the dried fenugreek seeds, ½ tbsp of red chili powder, ½ tbsp of turmeric powder, the ground spices, ½ tbsp of salt, 2 tbsp of dry mango powder, and ½ cup of mustard oil. Mix them thoroughly.
Step 12: Use an airtight glass jar to store the fenugreek pickle for at least 14 days.
Step 13: Finally, your Fenugreek Pickle is ready to be enjoyed.
Recipe Card
Fenugreek Pickle | Methi ka Achar
Ingredients
- 100 gram fenugreek seeds 50 gm for making the pickle
- ½ tbsp red chili powder
- ½ tbsp turmeric powder
- ½ tbsp cumin seeds
- ½ tbsp coriander seeds
- 1 tbsp mustard seeds
- ½ tbsp fennel seeds
- 2 tbsp dry mango powder
- ½ cup mustard oil
- Salt to taste
Instructions
- Take a pan and add 100g of fenugreek seeds to it. Pour 2 cups of water into the pan and leave it overnight in a dark room. (Pro tip: Ensure that you mix the fenugreek seeds with a spoon so that they settle at the bottom.)
- The next day, you will notice that the fenugreek seeds have become fluffy and soft, and the water level has decreased. Wash the seeds thoroughly with fresh cold water.
- Drain all the water and let the seeds rest for 2 days. Then, wash them again and leave them for another 4 days.
- After 4 days, the fenugreek seeds will have sprouted fully. Wash them again and leave them for 1 more day.
- After 5 days, the fenugreek seeds are ready. Wash them again and leave them for 1 more day.
- After 6 days, the fenugreek seeds are ready to be used for making the pickle.
- Let the fenugreek seeds dry for 1 day.
- Heat the mustard oil.
- Now, take a pan and roast ½ tbsp of cumin seeds, ½ tbsp of coriander seeds, 1 tbsp of mustard seeds, and ½ tbsp of fennel seeds for 2 minutes over low flame.
- Transfer the roasted seeds onto a plate and let them cool for some time. Then, grind them into a powder using a grinder.
- Take a bowl and add the dried fenugreek seeds, ½ tbsp of red chili powder, ½ tbsp of turmeric powder, the ground spices, ½ tbsp of salt, 2 tbsp of dry mango powder, and ½ cup of mustard oil. Mix them thoroughly.
- Use an airtight glass jar to store the fenugreek pickle for at least 14 days.
- Finally, your Fenugreek Pickle is ready to be enjoyed.
