Mishti Amer Achar Recipe



1 tsp mustard powder

1/4 kg sugar (powdered)

1 tblsp red chilli powder

100 gm mustard oil

1 tsp ginger paste

1/2 kg raw mangoes (peeld and cut finely)

salt to taste

How to make Mishti Amer Achar :

•    Mix the salt, sugar and mangoes
•    And leave it in the sun for a couple of days or till the mangoes are tender.
•    After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil
•    And stir fry on low heat up till it reaches a one-thread consistency.
•    Take off from heat.
•    Cool and store.


Kucho Amer Achar Recipe


1/2 cup mustard oil
1 teaspoon red chilli powder
1 teaspoon panch phoron powder
Salt to taste
1/2 kg jaggery
4 – 5 raw mangoes (grated)
1/2 teaspoon turmeric powder

How to make Kucho Amer Achar

  • Mix the grated mangoes, jaggery, turmeric powder and salt.
  • Keep the mixture in the sun for about 4-5 days at a stretch.
  • Mix in red chilli powder and panch phoron powder and leave it again in the sun for another 4-5 days.
  • Mix in the mustard oil just before bottling and preserving it.


Mishti Achar Recipe


1 teaspoon red chilli powder
1 tsp panch phoron powder
1/2 teaspoon turmeric powder
2 tablespoon mustard oil
2 cup sugar
Salt to taste
500 gms ripe olives

How to make Mishti Achar

  • Mix all the above the ingredients except the panch phoron and stir fry on low heat up till one thread consistency is reached and the olives soft.
  • When cooked mix in the panch phoron.
  • Cool and store.


Nimbu Mitha Achar Recipe

340gms smooth-skinned Lemons
2tbsp salt
1/2tsp Fennel seeds (crushed)
1/2tsp Cumin seeds (crushed)
1/2tsp cracked black pepper
1cup shredded jaggery (gur)
1/3cup fresh Lemon juice
How To Make Lemon Pickle:
  • Wash and thoroughly dry the lemons.
  • Set them in sun or air dry in oven for 5 minutes.
  • Slice each one lengthwise into 8 pieces.
  • Combine the salt, fennel seeds, cumin seeds and black pepper in a small bowl and mix well.
  • Arrange a layer of citrus, cut side up, in a jar. Sprinkle with the salt spice mixture. Alternate the two ingredients until the jar is full.
  • Combine the jaggery with the citrus juice in a small saucepan. Bring to boil over high heat, stirring constantly, then reduce the heat to low and simmer for 2-3 minutes.
  • Cool to Luke warm then pour over the citrus in the jar.
  • Cool to room temperature and cover with a cloth.
  • Set in the sun every day for 5 weeks; bring the jar inside every night.
  • Shake the jar 2-3 times in a day.
  • After 5 weeks do not set it in the sun, but continue to shake for another 2 weeks before use.