Pahadi Aloo Ka Achar | Alu Ka Achar

  • Prep Time
    5 minutes
  • Cook Time
    5 minutes
  • Difficulty Level
    Beginner

Pahadi Aloo Ka Achar | Alu Ka Achar is a famous side dish of Jammu. 

Pahadi Aloo Ka Achar | Alu Ka Achar is a spicy and sour pickle. You can easily prepare this pickle using boiled potato, ginger, green chilli, and some spices. Moreover, it is very easy to prepare a pickle recipe with simple ingredients. You can serve it as a side dish with a meal. In addition, you can use this pickle whenever you don’t want to make sabji. So, try to make this yummy pickle at home and share your valuable feedback with us in the comment section.

This recipe was prepared by a lovely Mom: Madhu Jamwal From Jammu

Tips and Suggestions by a Mom Chef:

  • You can prepare pyaz ka achar and mooli ka achar also with the same method.
  • Oil can be added as per choice.
  • Store this pickle in the airtight jar in the refrigerator for 5 days.

For more such exciting recipes like Pahadi Aloo Ka Achar | Alu Ka Achar, please click on the following links :

  1. Mooli Aur Chawal Ke Aate Ka Paratha
  2. Dhaba Style Mix Veg Tandoori Paratha On Tawa
  3. Gujarati Style Mix Veg Sabji

Current Recipe Rating

(4 / 5)

2 ratings

  • Recipe
  • Text size

Ingredients

  • Potato / Pahari Aloo - 2 Boiled
  • Sesame seeds / Til - 5 tsp
  • Dry coriander seeds / Sabut dhaniya - 3 tsp
  • Mustard Oil / Sarso Ka Tel - 1/4 Cup
  • Ginger / Adrak - 2 Inch julienne
  • Green chilli / Hari mirchi - 5 to 6 Slit
  • Asafoetida / Hing - A pinch
  • Turmeric powder / Haldi powder - 1/2 tsp
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp
  • Salt - As per taste
  • Lemon juice / Nimbu ka ras - Of 2 to 3 lemon
  • tsp = teaspoon

Instructions

  1. Take sesame seeds and dry coriander seeds in a pan. Roast it for 2 to 3 minutes on low flame till the nice aroma begins to rise.
  2. Once roasted well, turn off the flame and let it cool down completely. Then transfer it to a grinding jar and grind it for a few seconds to prepare its powder.
  3. Peel the potato and cut into 4 pieces. Take them out in a mixing bowl.
  4. Add ginger, green chilli, prepared sesame seeds-dry coriander powder, and salt.
  5. Slightly heat mustard oil in a pan. Turn off the flame. Add asafoetida, turmeric powder, and red chilli powder. Mix well.
  6. Add the prepared oil to the potato mixture. Then add lemon juice and mix well.
  7. Store this pickle in the airtight jar in the refrigerator for 5 days.
  8. 'Pahadi Aloo Ka Achar | Alu Ka Achar' is ready to be served.

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