Pickles, or achaars, are an inseparable part of Indian cuisine, and the magic ingredient behind their irresistible taste is mustard oil in Indian achaars. For centuries, households across Rajasthan, Bengal, Punjab, and other regions have trusted mustard oil.
Why Mustard Oil is Essential for Pickling
Mustard oil is not just a cooking medium—it’s a natural preservative. Its antibacterial and antifungal properties prevent spoilage, ensuring your achaars last for months without refrigeration.
- Flavor: Adds a sharp, pungent aroma unique to Indian pickles.
- Preservation: Prevents bacterial growth naturally.
- Health Benefits: Packed with omega-3, antioxidants, and vitamin E.
Traditional Pickling Process with Mustard Oil
Step 1: Choosing Fresh Ingredients
Pickles begin with seasonal fruits and vegetables—mangoes, lemons, chillies, or carrots. Fresh produce ensures maximum flavor.
Step 2: Sun-Drying for Longevity
Before mixing, the ingredients are sun-dried to remove excess moisture. This step prevents fungal growth.
Step 3: Blending with Mustard Oil
This is where the magic happens. The dried ingredients are mixed with spices and immersed in kachi ghani mustard oil. The oil acts as both a flavor carrier and natural preservative.
Step 4: Storage & Fermentation
Pickles are stored in glass or ceramic jars and left to mature in sunlight, allowing flavors to blend perfectly.
Regional Variations of Pickles in Mustard Oil
Rajasthan: Spicy mango pickles, garlic achar with tangy notes.
Bengal: Pungent mustard-heavy pickles like aamer achar.
Punjab: Carrot, radish, and mixed vegetable pickles in winter.
Health Benefits of Mustard Oil in Achaars
Using mustard oil for pickling doesn’t just preserve food—it also adds health value:
- Boosts digestion with natural enzymes.
- Rich in antioxidants that improve immunity.
- Supports heart health with omega-3 fatty acids.
- Promotes circulation when consumed in moderation.
Why Our Mustard Oil from Rajasthan Makes the Best Achaars??
At Prasadini Oil Mills, our manufacturing unit in Dholpur, Rajasthan, uses traditional cold-pressing methods to retain nutrients and flavor. Our sales office in Mayur Vihar Phase 1, Delhi, ensures easy availability across NCR. This blend of tradition and accessibility makes Our Pilot Mustard Oil perfect for authentic pickling.
How to Use Mustard Oil Safely in Pickles
In the heart of every cherished family recipe lies a special secret: the art of preparing mustard oil for pickles. Before adding this golden liquid to your homemade creations, we follow an age-old tradition to unlock its true potential.
Simply and lovingly heat the oil until it reaches its smoking point, a process that gently mellows its natural pungency. Let it cool completely, and watch as it transforms into the perfect canvas for your spices and fresh ingredients. This small, beautiful step not only enhances the rich aroma and flavor but also ensures the preservation and long life of your pickles. It’s this simple ritual that brings pure joy to Indian cooking.
Mustard oil in Indian achaars is not just a tradition—it’s a cultural treasure. From enhancing taste to acting as a natural preservative, it ensures that every pickle jar bursts with authentic flavor. If you want your pickles to taste just like they did in your grandmother’s kitchen, always choose high-quality mustard oil.
