Macchi Ka Achaar (Fish pickle)

Macchi Ka Achaar (Fish pickle)

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Servings: 12
Calories: 380


  • 2.2 lb Fish big, cut into 1 1/2 inch cubes
  • 1 pods Garlic lasan
  • 3 Ginger adrak, cut into 1 inch pieces
  • 5 tsp Cumin jeera seeds
  • 3 tsp Black peppercorns sabutkali mirch
  • 3 tsp Red chilli powder
  • 3 floz Vinegar sirka
  • 1 3/4 cups Vegetable oil
  • 1 tsp Turmeric haldi powder
  • 8 Green chillies slit
  • 1 tsp Mustard seeds rai
  • Salt to taste


  • Fry the fish pieces until crisp and brown. Break into smaller pieces and keep aside.
  • Grind one pod of garlic, ginger, cumin seeds, black peppercorns, red chilli powder, and 3 tbsp vinegar into a smooth paste.
  • Heat the oil in a wok (kadhai). Remove from heat, cool and add turmeric powder. Return to heat, add the ground paste and fry till it browns. Add fish, green chillies, mustard seeds, and the remaining pod of garlic (slit). Cook for 5 minutes.
  • Remove from heat and add the remaining vinegar and salt. After it cools store in airtight jars. Make sure the pickle is covered with oil. If not, then heat some oil, cool and then add to the pickle.
Calories: 380 kcal
Carbohydrates: 4 g
Protein: 14 g
Fat: 35g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 48 mg
Sodium: 146 mg
Potassium: 351 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 207 IU
Vitamin C: 4 mg
Calcium: 28 mg
Iron: 1 mg
Cuisine Indian
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