Sem Aur Aloo Ka Achar: Tangy White Bean and Potato Pickle Recipe
25 minutes
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About Sem Aur Aloo Ka Achar: Tangy White Bean and Potato Pickle Recipe
Discover the vibrant flavors of Sem Aur Aloo Ka Achar, a traditional North Indian pickle bursting with tangy and spicy notes. This recipe features a delightful combination of tender white beans (sem) and baby potatoes, infused with aromatic spices like red chili powder and coriander for an irresistible taste.Perfect as a side dish for lunch or dinner, this homemade achar adds a zesty kick to your meals. Serve it with chapatis, parathas, or rice for an authentic Indian culinary experience. The unique blend of textures and bold flavors makes it a must-try for pickle lovers and adventurous eaters alike.This easy-to-follow recipe guides you through each step, ensuring a delicious and authentic Sem Aur Aloo Ka Achar every time. Get ready to elevate your meals with this flavorful pickle!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Vegetables
- 500 gm Beans also known as sem or fali. ensure they are thoroughly cleaned., white
- 500 gm Baby Potatoes small, new potatoes are ideal.
Spices and Flavorings
- 2 tsp Salt adjust to taste.
- 4 tsp Chili Powder adjust to your preferred spice level., red
- 1 tbsp Coriander Powder also known as dhania powder.
- 1 tsp Turmeric Powder also known as haldi.
- 1 tbsp Mustard Powder
- 1/2 tsp Asafoetida also known as hing.
Oil
- 2 tbsp Mustard Oil
Optional additions
- 1 tsp Fenugreek Seeds adds a pleasant bitterness (optional).
- 1 tsp Nigella Seeds adds a unique flavor and aroma (optional).
Instructions
Preparation
- Wash the baby potatoes and white beans thoroughly. Boil them in water for about 5 minutes until slightly tender but not mushy.
Removing Bean Stems
- Remove the stems from the white beans.
Mixing and Marinating
- In a large bowl, combine the boiled potatoes and beans with salt, red chili powder, coriander powder, turmeric powder, mustard powder, asafoetida, mustard oil, fenugreek seeds (optional) and nigella seeds (optional). Mix everything well to ensure all the vegetables are evenly coated with the spices.
Sun-Drying (Optional)
- Transfer the mixture to a clean, airtight glass jar. You can optionally place the jar in direct sunlight for 2-3 days to help the pickle ferment and develop a deeper flavor. This step can be skipped if preferred.
Storage
- Store the achar in a cool, dry, and dark place. Allow the flavors to meld for at least a week before serving. The pickle will improve in taste and depth over time.
Recipe Notes
Expert Tips for the Best Sem Aur Aloo Ka Achar
- For a spicier pickle, increase the amount of red chili powder.
- If using larger potatoes, cut them into smaller, bite-sized pieces before boiling.
- Sterilize the jar before storing the pickle to ensure its longevity. You can do this by boiling the jar in hot water for a few minutes.
- Adjust the amount of salt according to your taste preference and the weather conditions. More salt may be needed in humid climates to prevent spoilage.
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Recipe Nutrition
Calories: 63kcalCarbohydrates: 9gProtein: 1gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 456mgFiber: 1g
Hem Lata Srivastava
Articles: 200
5 Comments
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This is perfect! Can’t wait to taste it.
This is awesome! Can’t wait to cook it.
Absolutely scrumptious! Thanks for the recipe.
This is a fantastic recipe! Thanks for sharing.
This looks incredible! I need to try it.