Spinach Pickle


Hi and welcome my dear buddies to my site again. Winter has now arrived and we too want a change in our choice of vegetables and fruits to enjoy this season well. Usually, I make pickle from every vegetable but this time I got the idea to make a special pickle from spinach. It turned out really nice. So I wanted to share this recipe with you all and I hope you will also like it being a twist from the regular array of pickles found and made in India. So we will start with our recipe now—–


  1. Spinach – 250 gms.
  2. Garlic pods -2 tbsp.
  3. Turmeric Powder – 1 tsp.
  4. Red Chilly Powder – 1 tsp.
  5. Achaar Masala – 1 tsp.
  6. Garam Masala – 1 tsp.
  7. Vinegar – 2 tbsp.
  8. Mustard Oil – 1 tbsp.
  9. Salt – According to taste.

For the tempering:-

  1. Mustard Oil – 1 tbsp.
  2. Dry Red Chillies -2.
  3. Five Spice or Paanchphoaran – 1 tsp.
  4. Asafoetida – A pinch.



Step 1

Chop and wash the spinach finely. Peel and chop the garlic into very small pieces.

Step 2

Take a pan and add mustard oil in the given quantity in it. Now add the five spices, dry red chilies and when it splutters add the asafoetida. Now add the cut garlic and masalas, i.e, salt, turmeric powder, red chilly powder. Next stir in the chopped spinach. Add the garam masala and achaar masala. Keep stirring the spinach and cook it without covering it. Switch off the gas. We do not need to fry the spinach after adding achaar masala.


Step 3 

Now take a bowl and add the spinach pickle to it. Add in 1 tbsp of vinegar and 1 tbsp of mustard oil when the dish is at room temperature. Mix well. It is basically an instant recipe so you can have it the minute it gets made. Store it otherwise in a glass jar.

And yes, now our Instant Spinach Pickle is ready. Serve it up with chapatis, paranthas, pooris and tandoori roti.

Friends do try the recipe at home. Share your comments and feedbacks. Have a great weekend everyone. Till then healthy cooking, happy living!!!!