Achari Ande or Egg Pickle

I love Pickles a lot. In Bengali we say Achar. I love most Raw Mango Pickle. Other than that I’ve had many kinds and my late Mom used to make of Indian Plums, Raw Mango, Whole Red Chilli, Shrimp etc. Today I made with Egg and this is a favourite recipe of mine. I’ve prepared earlier and it’s always a major hit with me. I made in South India style by adding curry leaves.

Achari Ande / Egg Pickle

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine South India
Servings 2


  • 6 Eggs
  • 2 sprigs curry leaves
  • 1 tsp garlic pods chopped
  • ½ tsp garlic paste
  • ½ tsp ginger paste
  • ½`tsp tsp fenugreek seeds
  • ½ tsp mustard seeds
  • 1 Lime Juice
  • 4-6 tbsp mustard oil
  • Salt as per taste


  • Boil eggs. Peel and set aside
  • In a wok heat 1 tbsp mustard oil. Add fenugreek seeds, mustard seeds, curry leaves and once all splutters set aside.
  • In the same wok heat oil again and fry the eggs until golden in colour. Set aside.
  • In the same wok add rest of the oil and add ginger paste, garlic paste, chopped garlic, red chilli powder and stir well until all masalas are cooked well.
  • Add the eggs and mix the eggs well with the masalas. Set aside and let cool completely. Before serving add the lime juice and stir.
  • Serve hot with steamed rice.

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