A little pickle with any meal doubles the taste of the food. In fact, the tangy taste of pickles not only makes the food delicious but also improves digestion. That's why our ancestors have been including pickles with their meals for centuries.

Mango and lemon pickles are quite popular. In the winter season, people also enjoy amla (Indian gooseberry) or carrot pickles. But did you know that you can also make potato pickle (Aaloo Ka Achar)? Yes, potato pickle exists, and it tastes amazing. It is widely consumed in Bihar and Nepal. If you also want to try potato pickle, read the complete recipe here.

Ingredients
Boiled potatoes - 4 to 5 (medium-sized)
Mustard oil - approximately 1/4 cup
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chili powder - 1 to 1.5 teaspoons (or to taste)
Dry mango powder (Amchur) - 1 teaspoon
Salt - to taste
Asafoetida - 1 pinch
Vinegar - 1 teaspoon

Instructions
First, boil the potatoes, let them cool completely, then peel them and cut them into medium-sized cubes.

Now, in a dry pan, roast the mustard seeds, fenugreek seeds, and fennel seeds over low heat until they become fragrant. Then let them cool and grind them coarsely.

Next, heat the mustard oil in a pan until it starts to smoke. Then, turn off the gas and let the oil cool slightly.

When the oil is slightly warm, first add the asafoetida, then the turmeric powder and red chili powder. The heat of the oil will cook the spices. Make sure the oil is not too hot.

Now, take the chopped potato pieces in a large bowl. Add the coarsely ground spices, dry mango powder, salt, and vinegar to it. Now, pour the prepared spiced oil over the potatoes. Gently mix all the ingredients well so that the spices coat each potato piece evenly.

Your delicious potato pickle is ready to eat immediately. Store it in a dry, airtight jar.

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