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5 from 1 vote

Rhubarb Achar / Indian Style Rhubarb Pickle

Spicy South Indian Style Rhubarb  Pickle goes  well with bowl of rice or chapati.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Author: Swathi (Ambujom Saraswathy)


  • 1 ¾ cup Rhubarb Chopped into ½ inch pieces from 2 stalks
  • 4 cloves garlic
  • 1 ½ teaspoon chili powder I used really hot one use paprika instead you want mild
  • 1 green chili
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • ¼ cup gingerly oil Use your favorite oil
  • 2 teaspoon jaggery use brown sugar
  • 1/8 teaspoon asafoetida
  • ½ teaspoon salt
  • 1 spring curry leaves
  • 1/4 teaspoon turmeric powder


  • Heat 2 tablespoon oil in a pan and add mustard seeds when it starts popping add fenugreek seeds, curry leaves and asafoetida.
  • To this add chopped Rhubarb, green chili garlic cloves, chili powder, turmeric powder, salt and jaggery and rest of oil
  • Once Rhubarb is soft, then switch off the flame.
  • Enjoy
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!