Indian strawberry achar recipe

 

Indian Strawberry Achar (Strawberry Pickle) is a creative twist on traditional South Indian-style pickles (oorugai or avakai-inspired). It's tangy, spicy, salty, and slightly sweet, using firm strawberries treated like small raw mangoes or other fruits in achar. This version draws from authentic recipes, often made with mustard oil or sesame oil, bold spices, and no vinegar—relying on salt and oil for preservation.

It's perfect as a condiment with rice, yogurt rice (curd rice), paratha, dosa, or even sandwiches. Commercial versions exist in India too, confirming its popularity!

Easy South Indian-Style Strawberry Achar Recipe

(Adapted from traditional sources like Few Minute Wonders and commercial North Indian variants—yields about 1-2 cups; lasts 2-4 weeks in fridge)

Ingredients:

• 500g (about 3-4 cups) fresh strawberries (firm, not overripe; wash, hull, pat completely dry, and cut into halves or quarters)
• 3-4 tbsp mustard oil (or sesame oil for South Indian flavor; heat until smoking then cool)
• 2-3 tbsp salt (adjust to taste; key for preservation)
• 1-2 tbsp red chili powder (Kashmiri for color/mild heat, or hotter variety)
• 1 tbsp mustard seeds (split or powdered)
• 1 tsp fenugreek seeds (optional, lightly roasted and powdered for bitterness)
• 1 tsp turmeric powder
• 1/2 tsp asafoetida (hing)

Optional add-ins: 1 tsp carom seeds (ajwain), 1 tsp nigella seeds (kalonji), 4-5 chopped green chilies, a few garlic cloves, lemon juice (1-2 lemons) for extra tang, or a pinch of jaggery for sweetness

Instructions:

1. Ensure strawberries are completely dry (moisture causes spoilage). Toss them with salt and turmeric in a clean, dry bowl. Let sit for 1-2 hours (or overnight in the fridge) to release some juices.
2. In a pan, heat the mustard oil until it smokes lightly (to remove raw taste), then cool completely.
3. Dry roast fenugreek seeds (if using) lightly, cool, and powder.
4. Add red chili powder, mustard powder/split seeds, fenugreek powder, asafoetida, and any optional spices to the strawberries. Mix well.
5. Pour the cooled oil over the mixture until it covers the strawberries (add more oil if needed—oil acts as preservative).
6. Transfer to a clean, dry glass jar. Shake daily for the first few days.
7. Let it mature in a cool, dark place for 2-3 days (or sun if available, like traditional achar). Ready to eat after 24-48 hours, but flavors deepen over a week.
8. Store in fridge for longer shelf life.

Tips:

• Use firm strawberries to mimic raw fruit pickles.
• Adjust spice/salt to taste—start low and add more.
• Always use dry spoons to serve.

For a North Indian twist (like some commercial ones): Add garlic, green chilies, dry mango powder (amchur), and pink salt.

This is a fun, seasonal innovation on classic Indian achar—spicy and addictive!