200 grams of raw turmeric, half a cup of mustard oil, two tablespoons of salt, half a teaspoon of red chilli powder, two teaspoons of methi seeds, three-fourth teaspoon of ginger powder ...

Fermenting and pickling has become popular again lately, but it has been going on for years. Across Asia, they do a pickle called achar, which I have adapted from a recipe I learned at the Spirit ...