Achari Ande / Egg Pickle

I love Pickles a lot. In Bengali we say Achar. I love most Raw Mango Pickle. Other than that I’ve had many kinds and my Late Mom used to make of Indian Plums, Raw Mango, Whole Red Chilli, Shrimp etc. Today I made with Egg and this is a favourite recipe of mine. I’ve prepared earlier and it’s always a major hit with me. I made in South Indian style by adding curry leaves

Course – Main Meal

Cuisine – Indian (South India)

Author – Madhu’s Kitchen

Serves -2 people

Difficulty level – Easy

Preparation time -15 mins, Cooking time-10 mins


6 eggs

2 sprigs of curry leaves

1 tsp garlic pods chopped

1/2 tsp garlic paste

1/2 tsp ginger paste

1/2 tsp fenugreek seeds

1/2 tsp mustard seeds

1/2 tsp red chilli powder

1 lime juice

4-6 Tbsp mustard oil

Salt as per taste


Boil the eggs. Peel and set aside. In a wok heat 1 Tbsp mustard oil. Add fenugreek seeds, mustard seeds, curry leaves and once all splutters. Set aside. In the same wok heat oil again and fry the eggs until golden in colour. Set aside the fried eggs. In the same wok add rest of the oil and add ginger paste, garlic paste, chopped garlic, red chilli powder, whole garam masala and stir well until all masalas are cooked well. Add the eggs and mix the eggs well with the masalas. Set aside and let it cool completely. Before serving add the lime juice and stir. Serve hot with steamed rice

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