Recipe

Punjab’s Khatta Meetha Achar – Tangy, Sweet, And Spicy!

Team Chukde

27/12/2025

If you're a fan of bold, tangy, and flavorful pickles, then the famous Punjabi Khatta Meetha Achar (Tangy-Sweet Pickle) is something you must try. This delicious pickle, made with vegetables like cauliflower, carrots, and shalajam, packs the perfect balance of sweetness, spiciness, and tang. Let’s walk through how to make it!

Ingredients:

Vegetables:

• Cauliflower – 1 medium-sized (cut into small florets)
• Carrots – 4 medium-sized (peeled and cut into thick sticks)
• Turnips – 2 medium-sized (peeled and cut into thick wedges)
• Onion – 1 medium-sized chopped
• Ginger – 2 tablespoons chopped
• Garlic – 2 tablespoons chopped

Spices:

• Mustard seeds (rai) – 2 tablespoons (lightly crushed)
• Fenugreek seeds (Methi dana) – 1 tablespoon
• Nigella seeds (Kalonji) – 1 teaspoon
• Fennel seeds (saunf) – 1 tablespoon (lightly crushed)
• Carom seeds (ajwain)  – 1 teaspoon
• Haldi powder – 1 teaspoon
• Red chili powder – 2 teaspoons (adjust to taste)
• Salt – to taste

Sweet & Sour Elements:

• Jaggery or jaggery powder – 1/4 cup (adjust sweetness as desired)
• White vinegar – 1/2 cup
• Tamarind pulp (optional) – 2 tablespoons for extra tanginess

Oil & Miscellaneous:

• Mustard oil – 1/2 cup (or as needed)
• Water – as required

Instructions:

1) Prepare the Vegetables:

Peel and cut the cauliflower, carrots, and shalajam into appropriate sizes. Wash them thoroughly and then add them to boiling salted water for 2-3 minutes. Drain the vegetables and let them air dry for 4-5 hours.

2) Cook the Spices:

In a pan, heat mustard oil. Add chopped onions, garlic, and ginger, and sauté them for a minute until fragrant.

3) Add Spices:

Now, add all the spices – mustard seeds, fenugreek, nigella seeds, fennel seeds, carom seeds, turmeric powder, and red chili powder. Mix everything well to coat the vegetables in the aromatic spices.

4) Make the Pickle Sauce:

In a separate pan, combine water, white vinegar, and jaggery or jaggery powder. Stir it well and let it simmer. Once the jaggery is fully dissolved, add tamarind pulp for extra tanginess if you like. Pour this syrupy mixture over the vegetable-spice mix.

5) Final Mixing & Sunbath:

Stir everything well so the vegetables are coated in the tangy, sweet, and spicy sauce. Store the pickle in a jar, cover it, and place it under the sun for 3-4 days to let the flavors marinate and develop.

And voila! Your Punjabi Khatta Meetha Achar is ready to enjoy with your meals.

Why Chukde Spices?

For an authentic and flavorful pickle, Use Chukde Spices. They offer the perfect blend of traditional spices like methi, rai, kalonji, and ajwain, which bring the true taste of Punjab to your kitchen. Their spices are always fresh and deliver a rich, aromatic flavor that takes this pickle to another level!

Related Recipes:

• Amla Ka Achar Recipe: A Perfect Winter Treat
• 7 Most Used Indian Spices in Winter: Nature’s Warmth in Every Pinch
• Bihari Style Kachalu Recipe: Spicy, Tangy & Oil-Free

FAQs:

1. Can I store this pickle without sunlight?

While sunlight helps in speeding up the fermentation process, if you don’t have access to it, you can keep the jar in a warm spot in your kitchen. Just ensure it’s in a well-sealed jar.

2. Can I skip tamarind pulp?

Tamarind pulp adds an extra tanginess to the pickle. If you don’t like the sour taste, you can skip it, but it will slightly alter the flavor.

3. How long can I store this pickle?

This pickle can last up to 2-3 weeks when stored in an airtight jar in a cool place. If you like a stronger flavor, the pickle will get better with time!

4. Can I adjust the spice level?

Absolutely! If you prefer a milder pickle, reduce the amount of red chili powder. You can always tailor the spiciness to your taste.

5. Is mustard oil necessary?

Yes, mustard oil adds to the authentic taste of this Punjabi pickle, but if you don’t like its strong flavor, you can use another vegetable oil. However, it won’t have the same punch!

Try this Khatta Meetha Achar and let your tastebuds experience the tangy, sweet, and spicy magic of Punjab!