Arbi Pickle Recipe

Arbi or Arvi Pickle is a relished accompaniment with any Indian meal. You just need to gather some fresh spices, seeds and mustard oil for making homemade arbi pickle.

Prep time:
Cook time:
Total time:
Yield: 15 servings


  • 1 kg arbi / arvi
  • 3 tsp red chili pepper (Lal Mirchi)
  • 1 small piece mace
  • 1/2 tsp nutmeg
  • 3 tbspĀ  ground spices
  • 2-1/2 tsp ground methi seeds
  • 2 cups Mustard Oil (Sarson Ka Tel)
  • 4 tsp ground aniseed
  • 1 cup Vinegar (Sirka)
  • 4 tsp lemon juice
  • 3 tbsp Salt (Namak)
  • 4 cups water

How to make Arbi Pickle:

  1. Heat the water and add little bit of oil.
  2. Boil the arbi in salted water until tender.
  3. Drain and cool aside.
  4. Peel the boiled arbi and press little bit to fill the spices very well.
  5. Also make some holes with a knife.
  6. Heat mustard oil and fry the arbi in it.
  7. Remove from the fire and mix salt, aniseed, lemon juice, vinegar, ground spices, Red chili pepper and methi seeds.
  8. Also add nutmeg, mace and cook for few minutes on low flame until it leaves the oil.
  9. Cool the pickle and then store in an airtight jar.
  10. Serve after 3-4 days.
  11. You cans store this pickle for 2 weeks in summer season and appx. for 2 months during the winter.


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