Potato Pickles (Aloo ko Achar)
Potato pickles are a tangy, savory, and often spicy pickled dish that transforms boiled potatoes into a zesty snack or side, with origins ranging from Eastern Europe to Nepal. They are commonly made using small, baby potatoes that are boiled, then marinated in a vinegar-based brine, often with onions, garlic, and spices.
30min
Easy
Not spicy
Ingredients
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Directions
Peel the potatoes and the carrots.
Boil the potatoes.
Boil the fresh peas for 5 minutes.
Cut the cucumber, the potatoes and the carrots into cubes.
Chop the onions and the coriander leaves.
Finely chop the green chilies.
Put all the vegetables (potatoes, carrots, peas, green chilies and onions) in a salad bowl with the salt and lemon juice. Mix well.
Heat the mustard oil over low heat and roast the fenugreek seeds, the sesame seeds and the mustard seeds until fragrant and a dark golden color.
Pour the hot oil over the vegetables and add the ginger paste, the red chili powder, and the timur powder (or Sichuan pepper). Mix everything well.
Place the pickles on a plate and garnish with coriander leaves.
Ready ! Enjoy your potatoes pickles with dal baht or roti.
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