11 Steps to Weekly Meal Prep, Indian-Style

8. Traditional Preservation and Quick Pickles

Traditional Indian pickles and quick preserves add a burst of flavor and help stretch seasonal produce. Refrigerator pickles made with lemon, salt, and a touch of oil can be ready in a few hours and last a couple of weeks. For quick mango or lime achar, cut fruit into small pieces, salt them well, and toss with mustard powder and red chili; store in the fridge for a simpler, safer version than long-term oil-packed achar. Use vinegar for a pantry-stable shortcut when oil-curing isn’t practical, especially in cooler North American climates. Fermented chutneys, like raw mango with jaggery and spice, add complexity and can be portioned into small jars for the week. Always follow safe-preservation steps: clean jars, dry them completely, and refrigerate when required. These small jars of flavor transform a simple meal into something special with very little effort.