10 Instant Pickle Recipes to Spice Up your Daily Meals

LF social media followers share mouthwatering recipes that you can make at home in minutes!

LF Team

The best of recipes are found not in industrial kitchens or inside a restaurant, but surprisingly, scribbled on the yellowing pages of dog-eared notebooks belonging to our mothers and grandmothers. This is precisely why LF decided to reach out to its 315K-strong community of Instagram users and 1.2 million+ users on Facebook to crowdsource instant pickle recipes that are tinted with nostalgia and attested by heritage. The post went up on April 17, 2020 and over the weekend, we received 50 pickle recipes. 

Instant pickles are so much more than a mere accompaniment that can uplift a meal by, adding twang, umami and sweetness to a platter, all at once. We bring to you the best of heirloom #jhatpatachaar recipes, plucking them out from the annals of their family history. What sets these 10 instant pickle recipes from others is the fact that they are quick and easy to prepare and they highlight the diverse bounty of local, seasonal ingredients India is known for. 

1) Instant Orange Achaar


3 oranges, peeled and segmented
1 tbsp garlic, grated
1 tsp red chilli powder
0.5 tsp sugar/jaggery
2 tbsp cooking oil
Salt, to taste


1. In a bowl, mix grated garlic, red chilli powder, sugar or jaggery, salt and cooking oil. 
2. Mix all the ingredients  and add oranges. 
3. Give it a stir and garnish with chopped coriander or parsley. 

Shared by Hina Logde (@logdehina)

2) Mixed Garlic and Kabuli Chana Pickle


1 tsp mustard seed
1 tsp fennel seed
1/3 tsp fenugreek seed
0.5 tsp carom seed (ajwain)
A pinch of asafoetida
0.5 cup garlic (washed, peeled, and dried)
0.5 cup kabuli chana, soaked
0.5 cup mustard oil
1 green chilli, split


1. Lightly dry roast mustard seed, fennel seed, fenugreek, ajwain, and asafoetida in a pan. 
2. Pour half a cup of mustard oil in a pan and bringit to smoking point. 
3. Bring it down to the lowest temperature and add green chilli, garlic and chana. Slow cook it for 2 minutes. 
4. Add the dry roasted mix and cook for a minute. 
5. Your garlic and kabuli chana pickle is ready to eat. 

Shared by The Piggies – The Guins (@piggy_love_tales)

3) Pear and Dates Pickle


4 pears, medium-sized (peeled, cored, and cut)
0.5 cup, dates (pitted and chopped)
1 tbsp flaxseed
0.75 cup brown sugar
1 tsp salt
0.5 cup apple cider vinegar

For roasted spice powder:

1 tbsp panch phoron (Bengali five-spice)
4 whole dried red chillies
1 tsp cumin seed
1 tsp fennel seed
1 tsp coriander seed


1. In a frying pan, add all the ingredients for roasted spice powder and stir on a medium flame for a few minutes until slightly dark in colour. 
2. Care should be taken not to burn the spice mix. Let it cool completely.
3. Now, grind it into a powder using a mixer/grinder. Keep aside. 
4. Add apple cider vinegar, sugar, pear and salt in a nonstick pan. 
5. Mix and cook on low flame with the lid on, stirring in between.
6. When the pear is cooked, add dates, flax seed and roasted spice powder. 
7. Mix well and remove from heat. 
8. Let the pickle cool at room temperature in the pan itself. 
9. After cooling, store the mix inside a sterilised glass container. 
10. This pickle goes well with toasts, crackers and paratha. 
11. It can be consumed up to 2-3 months in room temperature. 

Shared by Chandrima (@notoutofthebox)

4) Instant Raw Mango Pickle


2 raw mangoes, grated
Turmeric powder
Red chilli powder
Mustard seed powder
Mustard seed
Fenugreek seed
Mustard oil


1. Drain the grated mangoes of excess water and place it in a bowl. 
2. Add salt, turmeric powder, chilli powder, mustard seed powder and mix thoroughly. 
3. Heat mustard oil, mustard seed, fenugreek seed, asafoetida and add the tempering to the grated mango mixture.
4. Pro tip: once mustard seeds pop, turn off the gas and let it cool down , then add a pinch of red chilli powder. This helps give the pickle a nice colour.

Shared by Nalini Paranjpe (@vartikapahuja)

5) Chokh Muj Achaar


Chokh muj (khatti mooli/Kashmiri radish), chopped
Ginger powder
Fennel seeds
Kashmiri red chilli
Mustard oil
Tamarind water


1. Heat oil in a pan and add asafoetida, ginger powder, fennel seeds and red chilli. 
2. When tempering starts to splutter, add tamarind water. 
3. Add the chopped Kashmiri radish and cook until the liquid disappears. 
4. Serve hot or cold.

Shared by Jasleen Marwah (@namakswaadanusaar)

6) Amla Pickle


5 amla (gooseberry)
2-3 tbsp mustard oil
0.25 tsp asafoetida
0.5 tsp fenugreek seed
0.5 tsp turmeric powder
0.5 tsp red chilli powder
Salt, to taste
A pinch of sugar


1. Wash and peel  gooseberries. 
2. Boil in an open pan and keep aside. 
3. Heat mustard oil along with asafoetida, fenugreek seed, turmeric, red chilli powder. 
4. Add boiled gooseberry and salt. Mix well. 
5. Add a pinch of sugar and stir again. 
6. Your amla pickle is ready. 

Shared by Lipi Sachdeva (@lipisachdeva)

7) Green/Red Chilli Instant Pickle


Green or red chilli, chopped
Mustard seed powder
Cooking oil
Amchur (dry mango) powder
Salt, to taste


1. In a bowl, mix chillies and mustard seed powder. 
2. Heat oil in a pan, and add the mix.
3. Turn off the stove and add amchur powder, vinegar and salt. 
4. Give it a mix and your chilli pickle is ready. 

Shared by Barnita Dutta (Facebook user)

8) Instant Raw Mango Pickle


2 medium-sized raw mangoes, cubed
0.5 tsp red chilli powder
2 tbsp white oil 
1 tsp mustard seed


1. Mix the mangoes along with red chilli powder and salt in a bowl. Adjust spice level as per your taste. 
2. In a tempering ladle, prepare tempering with oil and mustard seeds. 
3. Once the seeds splutter, pour it over the mango mixture and stir well. 
4. Set aside for 15 minutes and enjoy! 

Shared by Swati Parvatham (@sparvatham)

9) Mahali Root Pickle


2 pieces mahali root (decalepis root/jaduee kand)
0.25 tsp turmeric powder
1 tsp lemon juice
2 green chilli
A pinch of asafoetida
0.25 cup curd


1. Peel and grate mahali root.
2. Add turmeric powder, salt, lemon juice, slit green chillies, a pinch of hing and curd. 
3. Mix well and the pickle is ready. 
4. If you don’t add the curd, you can store this pickle for years and add the curd while serving instead.

Shared by Nisha Kumanan (@nishakumanan)

10) Outenga (Elephant Apple) Pickle


Elephant apple
Turmeric powder
Chilli paste
Panch phoron mix
Liquid jaggery
Fennel seeds
Carom seeds


1. Add chopped elephant apples into a bowl and grind it a little to form a paste-like mix. 
2. Add salt, turmeric, chilli paste and mix well. 
3. Heat oil, add panch phoron and the tempering to the elephant apple. . 
4. Add liquid jaggery, fennel and carom seeds. 
5. Mix well and serve.

Images: Shutterstock.com
Images used for representational purposes only.


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