If you're a fan of homemade achar (pickle), you probably know how much effort goes into making the perfect jar of homemade amla achar. The tangy, spicy, and zesty flavors are an absolute treat, but it can be quite disheartening to find that your beloved homemade amla achar is developing fungus. If you’re wondering why this is happening and how to fix it, you're in the right place! In this blog post, we’ll explore why your homemade amla achar might be getting fungus and offer tips on how to ensure that your homemade pickles remain fresh and fungus-free for a long time.
Why Does Homemade Amla Achar Get Fungus?
Before we get into solutions, let’s understand why fungus develops in the first place. Online Homemade achar, especially amla pickle, can sometimes become a breeding ground for mold or fungus if not stored or prepared correctly. The most common reasons why this might happen include:
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Excess Moisture: If there's too much moisture in the ingredients or if the amla berries aren’t dried properly before they’re pickled, fungus can start to grow.
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Lack of Proper Salt or Oil: Salt and oil are natural preservatives that help keep the achar fresh. If you don’t add enough of either, the pickle becomes prone to mold.
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Contaminated Utensils: Sometimes, when using unclean spoons or containers, bacteria or fungus can transfer to the achar, causing it to spoil quickly.
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Improper Storage: Storing your achar in a humid environment or using containers that aren’t airtight can allow moisture to get inside and promote fungal growth.
Fixing Fungus in Homemade Amla Achar: Top Tips to Keep It Fresh
If you've noticed fungus in your homemade amla achar, don't throw it out just yet! Here’s how you can fix the issue and prevent it from happening again.
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Check the Moisture Content: One of the key steps in preparing homemade achar is ensuring that the amla berries are thoroughly dried before pickling. Make sure to dry them in the sun for a few hours to remove excess moisture, which could encourage fungal growth. If you're using wet or damp amla, you're setting the stage for mold formation.
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Add Sufficient Salt and Oil: Salt and oil act as preservatives, and their role in homemade achar cannot be overstated. Salt helps to draw out moisture and creates an environment where bacteria or fungi cannot thrive. Similarly, oil provides a protective layer that helps to keep the pickle fresh. Make sure you're using enough salt and oil to completely cover your amla berries. A good rule of thumb is that the pickle should be fully submerged in oil, with a thin layer of oil floating on top.
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Ensure Clean Utensils: Always use clean, dry utensils when preparing and storing your homemade achar. Even a tiny bit of moisture or residue from a previous batch can introduce bacteria and mold spores into your achar. Using a clean, dry glass jar with an airtight lid is ideal for storing your homemade amla achar.
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Proper Storage Conditions: After preparing your homemade amla achar, store it in a cool, dry place, away from direct sunlight. A dark cupboard or pantry is the best place to store your pickles. You should also ensure that your jar is airtight and that the lid is tightly sealed to prevent moisture from getting in.
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Use a Vinegar or Lemon Juice Base: Some recipes for homemade achar call for vinegar or lemon juice, both of which can help to preserve the pickles. If you're noticing fungus or spoilage in your homemade amla achar, consider incorporating a bit of vinegar or lemon juice into the recipe for added acidity. This helps to create a less favorable environment for mold.
Can I Save My Amla Achar If It’s Already Got Fungus?
If you’ve already noticed fungus in your homemade amla achar, don’t panic! While it may seem like a lost cause, you can still save your pickle. Here’s what to do:
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Remove the Fungus: If you spot any fungus or mold, carefully scrape it off the surface of the pickle. Be sure to remove all visible traces of mold.
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Add Fresh Oil: After removing the mold, add a layer of fresh, clean oil on top of the pickle to create a seal and prevent more mold from forming.
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Refrigerate: To keep your homemade amla achar fresh for longer, consider refrigerating it. The cool temperature will slow down the growth of mold and bacteria.
Prevention is Key: How to Keep Your Homemade Amla Achar Safe from Fungus
While it’s always a good idea to try to save your homemade amla achar if fungus forms, the best approach is to prevent it from happening in the first place. Follow these simple steps to ensure that your homemade amla achar stays fresh:
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Store in an Airtight Jar: Make sure that the jar you use for storing your homemade amla achar is airtight. An airtight jar will prevent moisture from entering and keep the achar fresh for longer.
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Keep It in a Cool, Dry Place: Always store your achar in a cool, dry place. Humidity can promote fungal growth, so avoid places like kitchens with high humidity.
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Use the Best Ingredients: Use high-quality amla berries, fresh oil, and spices to ensure that your pickle lasts longer without spoiling. If you're buying online homemade amla achar, be sure to choose the best pickle options that use high-quality ingredients and preservatives.
Conclusion: Make the Best Homemade Amla Achar, Without the Fungus!
Making homemade amla achar can be a rewarding process, but it’s important to keep a close eye on factors that could lead to fungus or spoilage. By following the tips above, you can ensure that your homemade achar stays fresh and delicious for a longer period. If you're looking for the best amla pickle or even homemade mango achar, Ojasnature offers premium-quality pickles made with care and the best ingredients.