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One wet spoon can ruin a whole jar. Simple rules to keep your achaar fresh.

By Hammad Tariq · 6 November 2026 · 2 min read

The golden rules

  1. 1Always use a clean, completely dry spoon.
  2. 2Keep the pieces covered with oil; top up with heated, cooled mustard oil if needed.
  3. 3Close the lid tightly after every use.
  4. 4Store away from moisture and steam, not next to the stove.
  5. 5Put the jar in the sun for a few hours now and then.

If you see fungus

Throw away the affected top layer generously. If it has spread or smells off, discard the jar.

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Homemade achaar in Zareen Farms packaging
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Homemade achaar

Small-batch achaar in mustard oil and whole spices: mango, lemon, garlic, chilli, lasoora, carrot, karela, olive and mixed.

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