Hot Chile and Mustard Pickles
(Mirchi ka Achaar)
YIELD: 2 CUPS (474 ML)
One weekend, my husband and I visited
my parents’ home only to find there one
of the best Indian pickles (achaar)
we’ve ever tasted. The recipe is from
my mother’s childhood friend from
India, Usha Sharma, who learned by
watching her grandmother in India. It’s
a shame that this art of making
homemade pickles is slowly dying as
people opt for store-bought versions,
because making a batch fresh at home
only take minutes and will last you
months.