Cold-pressed mustard oil has long been part of pickle-making in Indian homes, but have you ever wondered why achar is kept under oil? Anyone who grew up with a jar of achar in the kitchen knows the familiar advice: "Achar nikalne ke baad use tel ke neeche daba dena." Once you have taken some out, press the remaining pieces back under the oil.
At Mahalaxmi Farm, Rajesh Bhatt has been making pickles since 1982, following a practice he learned from his parents, Laxmi Dutt Bhatt and Mahadevi Bhatt. More than forty years later, this simple kitchen habit remains part of how Bhatt's pickles are made and enjoyed.
Why Is Achar Kept Under Oil?
Homemade achar is kept under oil to help limit the amount of air reaching the ingredients. Pieces left above the oil line are exposed to air and moisture, which is why pressing the remaining pieces back under the oil after serving is an important habit.
However, oil alone does not preserve a pickle. Salt, acidity, spices, ingredient preparation and proper storage all play a role. The oil layer helps protect the surface, while the recipe and careful preparation contribute to the pickle's keeping quality.
Why We Use Cold-Pressed Mustard Oil
Bhatt's pickles are made using cold-pressed mustard oil, also known as kachi ghani sarson ka tel. It is the oil Rajesh Bhatt has always used for his pickles.
There are two main reasons we use it:
- Its distinctive flavour: Mustard oil has a sharp, pungent taste that complements the strong flavours of Indian pickling spices.
- Its ability to carry spices: Ingredients such as fenugreek (methi), fennel (saunf), nigella seeds (kalonji) and turmeric (haldi) gradually infuse the oil with their flavours. As the achar rests, the spices and fruit develop a more blended taste.
We do not add vinegar or synthetic preservatives to our pickles. Salt, spices and careful preparation are important parts of our recipes.
What Goes Into Bhatt's Pickles?
Much of the produce we pickle grows on our farm in Haldwani. Our mangoes come from our orchard, while jackfruit and karonda grow on the same land. Each variety has its own flavour and character.
Here are the five pickles we make:
- Bhatt's Ring-Shaped Mango Pickle: Raw mangoes from our orchard, cut into rings and mixed with spiced mustard oil.
- Bhatt's Jackfruit Pickle: Farm-grown jackfruit prepared with whole spices.
- Bhatt's Karonda Pickle: Small, tart karonda berries grown on our farm.
- Bhatt's Kulcha Pickle: Fine shreds of raw mango blended with crushed garlic and green chillies.
- Bhatt's Garlic Pickle: Whole garlic cloves prepared in mustard oil. Garlic is the main ingredient in this pickle that we do not grow ourselves.
Every variety is prepared in small batches, continuing the pickle-making practice Rajesh has followed for over forty years.
How to Keep Your Achar Good to the Last Spoon
A few simple habits can help you care for your pickle jar:
- Always use a dry spoon. Keep water and food residue out of the jar.
- Press the pieces back under the oil. After serving, gently push the remaining pieces below the oil level.
- Close the lid tightly. Seal the jar after every serving to help keep moisture and contaminants out.
- Follow the storage instructions. Store your pickle as directed on the label and follow its best-before date.
Every jar is topped up with oil when we pack it, so the oil level shouldn't drop below the pickle. If it ever does, add mustard oil until the pieces are covered again.
At Mahalaxmi Farm, we have always made more pickles than our family and neighbours could eat. Now, some of that reaches your home too.