18 Spicy Archaar Recipes Delightful

Get ready to spice up your meals with our collection of 18 Spicy Archaar Recipes Delightful! Perfect for home cooks looking to add a fiery twist to their dishes, these recipes promise to bring flavor, heat, and excitement to your table. Whether you’re a spice lover or just looking to experiment, there’s something here for everyone. Dive in and discover your next favorite dish!

Mango Archaar with a Hint of Chili

Looking for a tangy, spicy condiment to elevate your meals? This Mango Archaar with a Hint of Chili is quick to make and packs a flavorful punch.

Ingredients

• 2 cups raw mango, peeled and diced (use firm, slightly green mangoes for best texture)
• 1 tbsp chili flakes (adjust to taste)
• 1/2 cup white vinegar (or apple cider vinegar for a milder tang)
• 1/4 cup sugar (adjust to taste)
• 1 tsp salt (use fine sea salt for even distribution)
• 1/2 tsp turmeric powder (for color and health benefits)
• 1 tbsp mustard seeds (toasted, for crunch and flavor)

Instructions

1. In a medium saucepan, combine diced mango, vinegar, sugar, salt, and turmeric powder. Stir well to mix.
2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce heat to low. Cook for 15 minutes, or until mangoes soften but still hold shape. Tip: Stir gently to avoid breaking mango pieces.
4. Add chili flakes and toasted mustard seeds. Mix well. Cook for another 5 minutes to blend flavors. Tip: Taste and adjust seasoning if needed.
5. Remove from heat. Let cool to room temperature before transferring to a clean jar. Tip: For best flavor, refrigerate overnight before serving.

Expect a delightful balance of sweet, tangy, and spicy flavors with a slight crunch from mustard seeds. Perfect as a sandwich spread or alongside grilled meats.

Spicy Carrot Archaar

Looking for a tangy, spicy kick to brighten up your meals? This Spicy Carrot Archaar is a quick pickle that delivers bold flavors with minimal effort.

Ingredients

• 2 cups carrots, julienned (about 4 medium carrots)
• 1 tbsp mustard seeds (toast for extra flavor)
• 1/2 cup white vinegar (apple cider vinegar works too)
• 1 tbsp sugar (adjust to balance acidity)
• 1 tsp salt (fine sea salt preferred)
• 1/2 tsp red chili flakes (or more for extra heat)
• 1/4 cup neutral oil (like canola or vegetable)

Instructions

1. Heat oil in a pan over medium heat until shimmering, about 2 minutes.
2. Add mustard seeds to the oil. Cook until they start to pop, about 30 seconds.
3. Immediately add julienned carrots to the pan. Stir to coat with oil and seeds.
4. Pour in vinegar, sugar, salt, and chili flakes. Stir well to combine.
5. Reduce heat to low. Simmer for 5 minutes, stirring occasionally, until carrots soften slightly but remain crunchy.
6. Remove from heat. Let cool to room temperature before serving.

Offering a crunchy texture with a perfect balance of sweet, sour, and spicy, this archaar pairs wonderfully with grilled meats or as a vibrant sandwich topper.

Tangy Lemon Archaar

Ready to add a zesty kick to your meals? This Tangy Lemon Archaar is a quick pickle that balances sharp citrus with warm spices.

Ingredients

• 1 cup lemon juice (freshly squeezed for best flavor)
• 2 cups water
• 1 tbsp salt (adjust to taste)
• 1 tsp turmeric powder (for color and health benefits)
• 1 tbsp mustard seeds (or sub with cumin seeds for a different flavor)
• 2 dried red chilies (crushed, adjust heat to preference)
• 1/2 cup sugar (balances the tanginess)

Instructions

1. In a large bowl, mix lemon juice and water. Stir well to combine.
2. Add salt, turmeric powder, and sugar to the mixture. Stir until everything is dissolved.
3. Heat a small pan over medium heat. Add mustard seeds and dried red chilies. Toast for 1-2 minutes until fragrant.
4. Pour the toasted spices into the lemon mixture. Stir to distribute evenly.
5. Let the mixture sit at room temperature for 2 hours to allow flavors to meld.
6. Transfer to a clean jar and refrigerate. The Archaar is ready to eat in 24 hours.

Delightfully tangy with a hint of spice, this Archaar pairs perfectly with grilled meats or as a sandwich spread. Its vibrant yellow hue adds a pop of color to any dish.

Sweet and Spicy Archaar

Honey-glazed and fiery, Sweet and Spicy Archaar is a pickle that dances on the palate. Perfect for jazzing up sandwiches or as a bold side.

Ingredients

– 2 cups carrots, julienned (about 1/4 inch thick)
– 1 cup cauliflower florets (bite-sized)
– 1/2 cup white vinegar (for tanginess)
– 1/4 cup honey (or agave for vegan option)
– 2 tbsp red chili flakes (adjust to heat preference)
– 1 tbsp mustard seeds (toasted for extra flavor)
– 1 tsp turmeric powder (for color and health benefits)
– 1/2 cup neutral oil (like canola or sunflower)

Instructions

1. In a large bowl, combine carrots and cauliflower.
2. Heat oil in a pan over medium heat (350°F) until shimmering.
3. Add mustard seeds, wait until they pop (about 30 seconds).
4. Stir in turmeric and chili flakes, cook for 1 minute to release flavors.
5. Pour in vinegar and honey, bring to a simmer (about 2 minutes).
6. Add the vegetable mix, toss to coat evenly.
7. Cook for 5 minutes, stirring occasionally, until veggies are slightly tender.
8. Remove from heat, let cool to room temperature.
Zesty and vibrant, this Archaar offers a crunch with every bite. Serve alongside grilled meats or fold into wraps for an instant flavor boost.

Garlic Infused Archaar

Perfect for adding a punch to any meal, this Garlic Infused Archaar is a quick pickle that’s bursting with flavor. Packed with garlic and spices, it’s a versatile condiment that elevates dishes instantly.

Ingredients

• 1 cup white vinegar (apple cider vinegar works too)
• 1/2 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 1 cup thinly sliced carrots (use a mandoline for even slices)
• 1/2 cup thinly sliced daikon radish
• 5 garlic cloves, thinly sliced (more for extra kick)
• 1 tsp red chili flakes (adjust to taste)
• 1/2 tsp turmeric powder (for color and health benefits)

Instructions

1. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
2. Add carrots, daikon radish, and garlic to the boiling liquid. Stir well to ensure all pieces are submerged.
3. Remove from heat after 1 minute. The vegetables should be slightly softened but still crunchy.
4. Stir in red chili flakes and turmeric powder. Mix thoroughly for even spice distribution.
5. Transfer the mixture to a clean, airtight jar. Press down to remove air bubbles.
6. Let cool to room temperature before sealing. Refrigerate for at least 24 hours before serving for flavors to meld.

Kickstart your meals with this Garlic Infused Archaar’s crisp texture and bold flavors. It pairs wonderfully with grilled meats or as a tangy sandwich topping. The longer it sits, the more intense the flavors become.

Chili Lime Archaar

Vibrant and tangy, this Chili Lime Archaar is a quick pickle that adds a punch to any meal. Perfect for spicing up sandwiches, wraps, or as a side.

Ingredients

• 1 cup carrots, julienned (use a mandoline for even slices)
• 1 cup daikon radish, julienned (same size as carrots for uniform pickling)
• 1/2 cup white vinegar (apple cider vinegar works too)
• 1/4 cup water
• 2 tbsp sugar (adjust for sweetness)
• 1 tbsp salt (fine sea salt preferred)
• 1 tsp chili flakes (or to heat preference)
• 1 lime, zest and juice (fresh is best)

Instructions

1. In a medium bowl, combine carrots and daikon radish.
2. In a small saucepan, heat vinegar, water, sugar, and salt over medium heat until sugar dissolves, about 2 minutes. Do not boil.
3. Pour hot liquid over vegetables, ensuring they are fully submerged. Let sit for 5 minutes.
4. Add chili flakes, lime zest, and lime juice to the bowl. Mix well.
5. Transfer mixture to a clean jar, pressing down to remove air bubbles. Seal tightly.
6. Refrigerate for at least 1 hour before serving, though flavors deepen overnight.

Fiery and crisp, this archaar balances heat with citrusy brightness. Try it atop grilled meats or stirred into rice for an instant flavor boost.

Classic Cucumber Archaar

Vibrant and tangy, Classic Cucumber Archaar is a quick pickle that brings crunch and zest to any meal. Perfect for sandwiches or as a side, it’s ready in minutes and lasts weeks.

Ingredients

– 2 large cucumbers, thinly sliced (use a mandoline for even slices)
– 1 cup white vinegar (apple cider vinegar works too)
– 1/2 cup water
– 1/4 cup sugar (adjust for sweetness)
– 1 tbsp salt (kosher preferred)
– 1 tsp mustard seeds (toast for extra flavor)
– 1/2 tsp turmeric powder (for color and earthiness)
– 1/4 tsp red chili flakes (optional for heat)

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, salt, mustard seeds, turmeric, and chili flakes. Bring to a boil over medium heat, stirring until sugar dissolves.
2. Remove from heat and let the brine cool for 5 minutes to infuse flavors.
3. Place cucumber slices in a clean, large jar. Pour the warm brine over them, ensuring all slices are submerged.
4. Seal the jar and let it cool to room temperature before refrigerating. Wait at least 2 hours before serving for best flavor.
5. Tip: For extra crunch, soak cucumber slices in ice water for 10 minutes before pickling.
6. Tip: Store in the fridge for up to 3 weeks. The flavor intensifies over time.
7. Tip: Add sliced onions or carrots for variety.

Bright and crisp, Classic Cucumber Archaar offers a refreshing bite with a balance of sweet, sour, and spicy. Serve alongside grilled meats or fold into wraps for an instant flavor boost.

Beetroot Archaar with Mustard Seeds

Let’s dive into making Beetroot Archaar with Mustard Seeds, a vibrant and tangy pickle that’s perfect for adding a punch to any meal.

Ingredients

• 2 cups beetroot, peeled and thinly sliced (use a mandoline for even slices)
• 1 tbsp mustard seeds (yellow or black, for a stronger flavor)
• 1/2 cup white vinegar (apple cider vinegar works too)
• 1 tbsp sugar (adjust to balance the tanginess)
• 1 tsp salt (fine sea salt preferred)
• 1/2 tsp turmeric powder (for color and health benefits)
• 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat oil in a pan over medium heat (350°F) until shimmering.
2. Add mustard seeds. Wait for them to pop, about 30 seconds. Stir to prevent burning.
3. Add sliced beetroot. Stir well to coat with oil and mustard seeds.
4. Pour in vinegar, sugar, salt, and turmeric. Mix thoroughly.
5. Reduce heat to low (250°F). Simmer for 10 minutes, stirring occasionally.
6. Turn off heat. Let the mixture cool to room temperature before transferring to a jar.

Bright and crunchy, this Beetroot Archaar brings a delightful contrast to soft dishes like dal or rice. Try it as a bold sandwich spread for an extra kick.

Green Chili Archaar

Zesty and vibrant, this Green Chili Archaar brings a punch of flavor to any meal. Perfect for spice lovers, it’s a quick pickle that elevates dishes instantly.

Ingredients

• 10 green chilies, sliced (adjust quantity for heat preference)
• 1 cup white vinegar (or apple cider vinegar for a milder taste)
• 1/2 cup water
• 2 tbsp sugar (adjust to balance acidity)
• 1 tbsp salt (fine grain dissolves easier)
• 1 tsp mustard seeds (toasted for extra flavor)
• 1/2 tsp turmeric powder (for color and health benefits)
• 2 cloves garlic, minced (optional for depth)

Instructions

1. Sterilize a 16-ounce jar by boiling it in water for 10 minutes. Let it air dry completely.
2. In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, and turmeric. Bring to a boil over medium heat, stirring until sugar dissolves.
3. Add sliced green chilies and minced garlic to the boiling mixture. Simmer for 2 minutes to slightly soften the chilies.
4. Remove from heat and let the mixture cool for 5 minutes. This step ensures the chilies retain some crunch.
5. Transfer the mixture into the sterilized jar. Seal tightly while still warm to create a vacuum.
6. Store in the refrigerator for at least 24 hours before serving to allow flavors to meld.

Refreshingly tangy with a crisp texture, this archaar pairs wonderfully with grilled meats or as a bold sandwich topping. Its vibrant green hue makes it a visually appealing condiment on any table.

Pineapple Archaar with a Spicy Twist

Just when you thought pineapple couldn’t get any better, this spicy achaar proves otherwise. Perfect for jazzing up any meal.

Ingredients

• 2 cups fresh pineapple, diced (ripe but firm)
• 1 tbsp mustard oil (or any neutral oil)
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• 1 tbsp red chili powder (adjust to taste)
• 1 tbsp vinegar
• 1 tsp salt (adjust to taste)

Instructions

1. Heat mustard oil in a pan over medium heat until it starts to smoke slightly. This removes the raw taste.
2. Add mustard seeds and fenugreek seeds. Wait until they pop, about 30 seconds.
3. Lower the heat. Add turmeric powder and red chili powder. Stir quickly to avoid burning.
4. Add diced pineapple. Mix well to coat with spices.
5. Cook for 5 minutes, stirring occasionally, until pineapple softens slightly but remains crunchy.
6. Add vinegar and salt. Mix thoroughly.
7. Remove from heat. Let it cool to room temperature before serving.

Refreshingly tangy with a fiery kick, this achaar pairs wonderfully with grilled meats or as a bold sandwich spread. The pineapple retains a pleasant bite, contrasting the smooth heat.

Red Chili Archaar

Perfect for spicing up your meal, Red Chili Archaar is a tangy, fiery condiment that’s easy to make. Packed with flavors, it’s a must-try for heat lovers.

Ingredients

• 10 red chilies, finely chopped (adjust to heat preference)
• 1 cup white vinegar (or apple cider vinegar for a fruity twist)
• 1 tbsp salt (adjust to taste)
• 1/2 cup sugar (for balance, reduce if preferred)
• 2 tbsp mustard seeds (toasted for extra flavor)
• 1 tbsp turmeric powder (for color and earthiness)

Instructions

1. In a medium saucepan, combine vinegar, salt, sugar, and turmeric. Bring to a boil over medium heat, stirring until sugar dissolves.
2. Add chopped red chilies and mustard seeds to the saucepan. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
3. Check consistency after 10 minutes. The mixture should thicken slightly but remain pourable. If too thick, add a tablespoon of water.
4. Remove from heat and let cool to room temperature. The Archaar will thicken further as it cools.
5. Transfer to a clean, airtight jar. Store in the refrigerator for up to a month.

Lively and bold, Red Chili Archaar offers a crunchy texture with a perfect balance of sweet, sour, and spicy. Try it as a glaze for grilled meats or a vibrant addition to sandwiches.

Turmeric Flavored Archaar

Vibrant and tangy, this Turmeric Flavored Archaar brings a burst of flavor to any meal. Perfect for spicing up your dishes, it’s easy to make and lasts for weeks.

Ingredients

• 2 cups thinly sliced carrots (use a mandoline for even slices)
• 1 cup thinly sliced cauliflower florets (keep them crisp)
• 1/2 cup white vinegar (apple cider vinegar works too)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp turmeric powder (for that golden hue)
• 1 tsp mustard seeds (toast for extra flavor)
• 1/2 tsp red chili flakes (or more for heat)
• 1/4 cup vegetable oil (or any neutral oil)

Instructions

1. Heat oil in a large pan over medium heat until shimmering.
2. Add mustard seeds and toast for 30 seconds until they pop.
3. Stir in turmeric and chili flakes, cooking for another 30 seconds to release flavors.
4. Add carrots and cauliflower, tossing to coat evenly with the spice mixture.
5. Pour in vinegar and sprinkle sugar over the vegetables.
6. Simmer on low heat for 10 minutes, stirring occasionally, until vegetables are slightly tender but still crisp.
7. Remove from heat and let cool to room temperature before transferring to a jar.

Golden and crunchy, this Archaar pairs wonderfully with grilled meats or as a standalone snack. Its vibrant color and tangy taste make it a standout condiment.

Ginger Archaar

Brighten up your meal with this tangy Ginger Archaar, a quick pickle that adds a punch to any dish.

Ingredients

• 1 cup white vinegar (apple cider vinegar works too)
• 1/2 cup sugar (adjust for sweetness)
• 1 tbsp salt
• 1 cup julienned ginger (peeled for smoother texture)
• 1 tsp mustard seeds (toasted for extra flavor)
• 1/2 tsp turmeric powder (for color and health benefits)
• 2 red chilies, sliced (remove seeds for less heat)

Instructions

1. Combine vinegar, sugar, and salt in a saucepan. Heat on medium until sugar dissolves, about 3 minutes.
2. Add ginger, mustard seeds, turmeric, and chilies to the saucepan. Stir well.
3. Simmer on low heat for 5 minutes, ensuring ginger softens slightly but remains crunchy.
4. Remove from heat. Let cool to room temperature, about 20 minutes.
5. Transfer to a clean jar. Seal tightly.
6. Refrigerate for at least 24 hours before serving to allow flavors to meld.

Lively and crisp, this Ginger Archaar pairs wonderfully with grilled meats or as a bold sandwich topping. Its vibrant color and spicy kick make it a standout condiment.

Mixed Vegetable Archaar

Never underestimate the power of a well-made Mixed Vegetable Archaar to brighten up your meal. This tangy, spicy pickle is a burst of flavors and textures.

Ingredients

• 2 cups mixed vegetables (carrots, cauliflower, green beans; cut into 1-inch pieces)
• 1/4 cup mustard oil (or any neutral oil, for a milder taste)
• 2 tbsp mustard seeds (coarsely ground for texture)
• 1 tbsp turmeric powder (for color and health benefits)
• 1 tbsp red chili powder (adjust to taste)
• 1/2 cup white vinegar (for tanginess)
• 1 tbsp salt (adjust to taste)

Instructions

1. Heat mustard oil in a large pan over medium heat until it starts to smoke slightly. This removes the raw smell.
2. Add coarsely ground mustard seeds to the hot oil. Stir for 30 seconds until they start to pop.
3. Add the mixed vegetables to the pan. Stir well to coat them with the oil and mustard seeds.
4. Sprinkle turmeric powder, red chili powder, and salt over the vegetables. Mix thoroughly.
5. Pour in the white vinegar. Stir to combine all ingredients evenly.
6. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.
7. Remove from heat. Let it cool to room temperature before transferring to a clean, airtight jar.

Keep the jar in the refrigerator for at least 24 hours before serving to allow flavors to meld. The Archaar will have a crunchy texture with a perfect balance of tangy and spicy flavors. Serve it as a condiment with grilled meats or sandwiches for an extra kick.

Hot and Sour Archaar

Ready to spice up your meal prep? This Hot and Sour Archaar brings a punch of flavor with minimal effort.

Ingredients

• 2 cups mixed vegetables (carrots, cauliflower, green beans), cut into 1-inch pieces
• 1 tbsp mustard oil (or any neutral oil)
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tbsp red chili powder (adjust to taste)
• 2 tbsp vinegar
• 1 tsp sugar
• Salt to taste

Instructions

1. Heat mustard oil in a pan over medium heat until it starts to smoke slightly. This removes the raw smell.
2. Add mustard seeds. Wait for them to pop, about 30 seconds.
3. Add mixed vegetables. Stir well to coat with oil.
4. Sprinkle turmeric, red chili powder, and salt. Mix evenly.
5. Cook uncovered for 5 minutes, stirring occasionally, until vegetables are slightly tender.
6. Add vinegar and sugar. Stir to combine.
7. Reduce heat to low. Simmer for 2 minutes to let flavors meld.

Makes a tangy, crunchy side that pairs perfectly with flatbreads or rice. Try it as a bold sandwich filler for an extra kick.

Sweet Mango Chili Archaar

Ready to spice up your condiment game? This Sweet Mango Chili Archaar blends sweet, spicy, and tangy flavors in a snap.

Ingredients

• 2 cups ripe mango, diced (use slightly firm mangoes for better texture)
• 1 tbsp chili flakes (adjust to heat preference)
• 1/2 cup white vinegar (or apple cider vinegar for a fruity twist)
• 1/4 cup sugar (balance with mango’s sweetness)
• 1 tsp salt (enhances all flavors)
• 1/2 tsp turmeric powder (for color and earthiness)
• 1 tbsp mustard oil (or any neutral oil, but mustard adds punch)

Instructions

1. Heat mustard oil in a pan over medium heat until it smokes slightly, then cool for 2 minutes. This removes raw oil taste.
2. Add diced mangoes to the pan. Stir for 3 minutes until slightly softened.
3. Mix in chili flakes, vinegar, sugar, salt, and turmeric. Stir well to combine.
4. Simmer on low heat for 10 minutes, stirring occasionally, until mixture thickens. Tip: Keep lid off to reduce liquid faster.
5. Remove from heat. Let cool to room temperature before serving. Tip: Flavors deepen after a few hours.

Perfectly chunky with a glossy sauce, this Archaar pairs brilliantly with grilled meats or as a bold sandwich spread. Its vibrant color makes it a festive table standout.

Onion Archaar with Red Chili Flakes

Fancy a tangy, spicy kick to your meals? Onion Archaar with Red Chili Flakes is your go-to condiment. It’s quick, easy, and packs a punch.

Ingredients

– 2 cups thinly sliced onions (use red onions for best results)
– 1 tbsp red chili flakes (adjust for heat preference)
– 1/2 cup white vinegar (apple cider vinegar works too)
– 1 tsp salt (fine sea salt preferred)
– 1 tbsp sugar (balances the acidity)
– 1/2 tsp turmeric powder (for color and health benefits)
– 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. In a large bowl, combine sliced onions, red chili flakes, salt, sugar, and turmeric powder.
2. Heat vegetable oil in a small pan over medium heat until shimmering, about 2 minutes.
3. Pour the hot oil over the onion mixture. The oil will help soften the onions and release the flavors.
4. Add white vinegar to the bowl and mix everything well to ensure even coating.
5. Let the mixture sit at room temperature for at least 1 hour to marinate, stirring occasionally.
6. Transfer to an airtight container and refrigerate for 24 hours before serving for best flavor development.
Crisp onions with a fiery and tangy flavor make this Archaar a perfect side. Try it with grilled meats or as a sandwich topper for an extra zing.

Tomato Archaar with Green Chilies

Nothing beats the tangy kick of Tomato Archaar with Green Chilies to spice up your meals. This quick pickle is a game-changer for sandwich lovers and rice bowl enthusiasts alike.

Ingredients

• 4 cups tomatoes, diced (use firm, ripe tomatoes for best texture)
• 1/2 cup green chilies, sliced (adjust to taste)
• 1/4 cup mustard oil (or any neutral oil)
• 2 tbsp salt (adjust to taste)
• 1 tbsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp fenugreek seeds

Instructions

1. Heat mustard oil in a pan over medium heat until it starts smoking slightly. This removes the raw taste.
2. Add fenugreek seeds to the hot oil. Fry for 30 seconds until aromatic.
3. Stir in diced tomatoes and green chilies. Cook for 5 minutes, stirring occasionally.
4. Add salt, turmeric powder, and red chili powder. Mix well.
5. Reduce heat to low. Simmer for 10 minutes, stirring occasionally, until tomatoes soften.
6. Remove from heat. Let cool to room temperature before serving.

Layers of spicy, tangy flavors make this archaar a must-try. Serve it alongside grilled cheese or mix into yogurt for a quick raita.

Conclusion

Let these 18 Spicy Archaar Recipes spice up your meals and bring a burst of flavor to your table! Whether you’re a fan of fiery heat or just love a good pickle, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop us a comment below. Loved what you saw? Don’t forget to share the love on Pinterest!

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