PICKLES or ACHAR or ATHANU or LONCHA or OORUGAI or AVAKAAL Business Ideas

A South Asian pickle, known as achar, athanu, loncha or Oorugai, Avakaai in the South, is a pickled food, native to the Indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various Indian spices. Source: Wikipedia

Shelf life of Indian Pickles depends on the process of pickling. If Achar is pickled using oil, it will usually last for over a year. Items pickled with vinegar lose their taste and texture after 6 months and items pickled with salt can last for the longest period of time. Source:https://medium.com 

Once the pickle is made, keep it at room temperature in a cool, dry place for 2 days and store in the refrigerator. This is for the keri to soak the flavours of the oil and masala well.

Source:https://m.tarladalal.com

Different types of achar/pickle

Raw Mango Pickle.

Carrot Pickle.

Amla (Gooseberry) Pickle.

Green Chilli Pickle.

Kerda Pickle.

Source: https://www.vasantmasala.com

Is pickle good or bad?

Pickles can boost your intake of antioxidants. The natural antioxidants found in all fruits and vegetables help in the fight against free radicals. Free radicals are unstable chemicals that form naturally in the body and are linked to problems such as heart disease and cancer.

Source: https://www.healthline.com

Cost of Pickle Products

Sun Grow Organic Homemade Stuffed Banarasi Red Chilli Pickle Achaar ( Taste of Banaras) Pack of 1Kg Taste of King Trust of Quality

https://www.amazon.in/dp/B07PWM266Y/ref=cm_sw_r_apan_glt_fabc_20RZB33CES6N7G47B4ZK

Best Seller Costs around ₹398/- for 100grams.

Prepration Cost for 1Kg of such a pickle prepared with red chillies , salt achar masala and edible oils will be around ₹3980/- including packaging?, No. Calculate you will find making anchar is also a good business.

Similarly you can make your own various types of achar at home and calculate cost of 1Kgs of such Achar then compare it with market price. If you sell your home made achar the difference is your profit.

Where can you sell your home made achar. Easy- to sell to nearby restaurants and food joints ...

We will use a volume measure instead of weight

For large measure we will use a cups like the ones below. So we will mention 'take one cup of flour....etc.' .We will not weigh ingredients in grams of kgs.

A CUP

 A GLASS

PAPER GLASS

 STAINLESS STEEL GLASS

STAINLESS STEEL CUP 

STAINLESS STEEL BOWL

Also, for small measures we will use spoons like the ones below.

PERFORATED SPOON

SERVING SPOON

 SOUP LADLE

 TABLE SPOON

 TEA SPOON

All of above will help us measure our ingredients as and when required.

Morning Breakfast - Aloo Poha

• ALOO POHA

• heat up a pan and add 2 tbsp peanuts for roasting

• roast the peanuts till they become crunchy and keep aside

• pick 2 cups poha, rinse the poha in clean running water twice or thrice. use a strainer to rinse the poha. keep the poha in the strainer and rinse it in running water. make sure that you do not rinse it too much or else it breaks and gets mushy. while rinsing, the poha absorbs enough water and it becomes soft. the poha must become soft but remain intact, whole and separate. If the poha does not become soft, sprinkle few drops of water on the poha in the strainer.

• sprinkle 3/4 tsp turmeric powder, 1 tsp sugar and salt (as required) in the poha.

• gently mix with your hands.

• heat 2-1/2 tbsp oil in a pan or kadai.

• add to the pan, 1 large potato which has been chopped in small cubes.

• saute the potatoes till light golden and crispy

• remove them with a slotted spoon and keep aside.

• in the same pan or kadai, first lower the flame. then add 1 tsp mustard seeds to the hot oil. when they splutter, add the 1 tsp cumin seeds.

• allow the cumin seeds to change the color and crackle.

• then add about ½ cup finely chopped onions.

• saute the onions till they become translucent and soften.

• now add the 9 to 10 curry leaves, 1 tsp chopped green chilies. saute for half a minute.

• add the roasted peanuts and stir well.

• now add the poha to the pan

• stir gently but very well till everything is mixed evenly.

• then add the sauteed potatoes. again mix gently with the rest of the mixture. check the taste and add more of the salt or sugar if required.

• cover the pan tightly with a lid and steam poha for a minute or two on a low flame. this method softens the poha. switch off the flame and keep the lid covered on the pan for a further 5 to 6 minutes.

• remove the lid. aloo poha is ready to be served now. you can also garnish the poha with chopped coriander/cilantro leaves and grated fresh coconut.

• serve aloo poha hot with chopped lemon pieces. the lemon juice has to be squeezed on to the poha before eating it.

• alternatively, we can also do this method. once the poha is done, sprinkle about 1 teaspoon lime juice on the aloo poha. mix it with the poha and then garnish it with coconut and cilantro leaves.