How to store achar so it stays fresh

A good jar of achar can last for months if you treat it right. Here is how we look after ours at home.

1. Keep it cool and dark

Store your jar in a cool, dry cupboard, away from the stove and direct sunlight. Heat and light are what make oil go rancid.

2. Always use a dry spoon

Water is the enemy of pickle. Even a tiny drop from a wet spoon can spoil a whole jar. Use a clean, dry spoon every single time.

3. Keep the achar under the oil

The layer of oil on top is a seal. When you take some achar out, press the rest back down so it stays covered. If the top looks dry, top it up with a little heated, cooled mustard oil.

4. Close it properly

Press the lid down firmly after every use. Air carries moisture and smells that the achar will happily absorb.

5. Trust your senses

If the achar smells off, looks fuzzy, or tastes bitter, do not eat it. Fresh, well-stored achar smells of spice and oil, nothing else.

A note on our jars

A little care goes a long way. Stored well, your achar will taste better after a few weeks as the flavours deepen. Enjoy it slowly.

If you are new to achar, read what achar is or browse our collection.