A good jar of achaar should taste as good on the last spoonful as on the first. It will, if you look after it. Here's how we store ours at home in Amritsar.
1. A cupboard, not the fridge
Once opened, our achaar is happy in a kitchen cupboard, away from the stove and direct sunlight. It doesn't need the fridge. Cold can make the oil cloudy and dull the spices.
2. Always a dry spoon
Water is the one thing that spoils achaar. Even a few drops from a wet spoon can start mould. Use a clean, completely dry spoon every time, and never put back a piece that has touched your plate.
3. Keep the pieces under the oil
The oil in the jar is there to protect the pieces, and there is enough of it. Press the pieces down so they stay covered. Close the lid tightly after each use so no moisture or dust gets in.
Signs a jar needs attention
- White or green fuzz on the surface means moisture got in. Don't eat that jar.
- If the pieces have risen above the oil, press them back down with a dry spoon.
- A sour or musty smell that wasn't there before means it's time for a fresh jar.
Which achaar to start with
If you're new to our pickles, try the Mango Pickle (Ram Kela), the one people tell us they never switch from. Or browse all 23 achaars, from galgal to lotus stem, in our guide to achaar by taste.
Storing murabba? See our guide to eating murabba, where the rules are almost the same.