Mom's Spicy Potato Pickle

Mom's Spicy Potato Pickle - Plattershare - Recipes, food stories and food lovers
Hello everyone, welcome to my another recipe here.This is one of my favorite recipe which i love most during a day time. Actually this recipe I learnt from my mom.
She really has a great sense of taste and I am blessed for that. Besides, this recipe has its own distinctive flavor.All the spices are home made and nothing external products are added to it.
This recipe you can make easily at home with the available masalas. Read the recipe and follow it and i am 100% sure you will love it.If you love this recipe please mention it on the comments section below.
5 from 1 vote
Print Pin
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Served As: Brunch, Snacks
Recipe Cuisine Type: Asian
Recipe Taste: Salty, Tangy
Calories 478 kcal
Servings 4


  • 500 gm Potato small
  • 150 gm Red onion 4 pieces
  • 60 gm Coriander or 1 bunch rough chop, fresh
  • 10 pieces Green Chillies fresh, depends on your taste
  • 20 gm Cumin seed dried & grounded
  • 20 gm Coriander grounded
  • 2 tbsp Turmeric powder
  • 6 to 8 pieces Dry red chili
  • 15 gm fenugreek seeds
  • 150 to 180 ml Mustard oil for tempering
  • 60 gm Ginger fresh


  • For this recipe, first take the equipments required and all the ingredients make ready.Like: Pressure cooker, spatula, spoon, all spices, mixing bowl large. pestle & mortar, stove etc.
  • Put potato in pressure cooker covered with cold water and put on stove for 20 to 30 minutes not to be overcook but should be fully boiled. For this recipe small potatoes works much better and tastier.
  • Gather all the spices keep aside. Ground red chili with 1/2 tsp of salt and ginger fresh on pestle & mortar till it looks like on a picture below.
    Mom's Spicy Potato Pickle - Plattershare - Recipes, food stories and food lovers
  • Now if your potato is cooked than remove from the heat. Take out the potatoes from pressure cooker keep in a clean large bowl. Then, start peeling the skin. After peeled cut just half simultaneously.
  • After cutting potato keep aside and put a pan on a stove then add mustard oil on it. Temper fenugreek seed fry it till black in color.
  • Put turmeric powder, coriander powder, cumin powder, paste of dry chili & ginger, salt on a potato and chop green chili in a mixing bowl.
  • Add tempered fenugreek with mustard oil when its hot in a mixing bowl on top of turmeric and other spices.
    Mom's Spicy Potato Pickle - Plattershare - Recipes, food stories and food lovers
  • 8. Finally add fresh coriander chopped on it. Then, mix it with spatula or if you have gloves then mix with hand. This pickle goes mostly as snacks during brunch mostly but during lunch or dinner and specially in festive period goes very well.

Recipe Notes

  • In this recipe potato is the main ingredient which makes this pickle a special one. Besides, you can even add green peas, chickpeas or any other additional ingredients as per your taste. But i prefer to eat just with potato and with above mentioned ingredients which is my favorite.
  • This recipe is as simple as it looks. Nothing is so complicated in this recipe if you follow my mentioned procedure i assure you that you will definately enjoy it.
  • In this recipe you can twist the ingredients and add any ingredients you like but i suggest to eat as it is. Because sometimes simple ingredient doesnt require additional ingredient to taste better. 
Explore Recipes by Tags potato recipes

Please appreciate the author by voting!

5 from 1 vote

Recipe Nutrition

Calories: 478kcal | Carbohydrates: 36g | Protein: 6g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Sodium: 41mg | Potassium: 959mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1433IU | Vitamin C: 37mg | Calcium: 99mg | Iron: 8mg

Chef Amir
Chef Amir

Experienced Chef with demonstrated history of working in the hospitality industry. Strong operations professional with culinary background

Leave a Reply