Dairy-Free Spicy Indian Mixed Vegetable Achar
Discover the vibrant flavors of India with this Dairy-Free Spicy Indian Mixed Vegetable Achar, a bold and tangy pickle that packs a punch. Perfect for vegans and anyone seeking a dairy-free option, this homemade achar features a medley of crunchy vegetables like cauliflower, carrots, green beans, and radish, coated in an aromatic blend of spices including mustard seeds, fenugreek, fennel, turmeric, and red chili powder. Infused with mustard oil and a splash of white vinegar, this authentic Indian condiment is mildly fermented for an irresistible tang and depth of flavor. It's easy to prepare in under 30 minutes and complements everything from rice and flatbreads to grilled meats or curries. Whether you're looking to spice up your everyday meal or impress at a dinner table, this delicious mixed vegetable achar is the perfect addition to your pantry!
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Recipe Information
Ingredients
- 1 cup Cauliflower florets
- 1 cup Carrots, peeled and cut into sticks
- 1 cup Green beans, trimmed and cut into 2-inch pieces
- 1 cup Radish, cut into sticks
- 2 tablespoons Mustard seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Red chili powder
- 1 teaspoon Ground coriander
- 0.5 cup White vinegar
- 2 teaspoons Salt
- 0.5 cup Mustard oil
- 0.5 teaspoon Asafoetida (hing)
Instructions
Wash and cut the cauliflower, carrots, green beans, and radish into bite-sized pieces. Pat them dry using a clean kitchen towel. Ensure there is no moisture, as this can spoil the pickle.
In a dry pan, lightly toast the mustard seeds, fenugreek seeds, and fennel seeds for 1-2 minutes until aromatic. Remove from heat and let them cool. Grind them coarsely using a spice grinder or mortar and pestle.
Heat the mustard oil in a large pan until it starts to smoke lightly. Reduce the heat and let it cool slightly for about 1-2 minutes. This step reduces the pungency of the oil.
Add the asafoetida (hing) to the warm oil, followed by the ground spice mixture. Stir briefly to combine.
Add the turmeric powder, red chili powder, and ground coriander to the oil. Stir to mix into a smooth paste.
Toss in all the prepared vegetables and coat them thoroughly in the spice mixture. Cook on low heat for about 5 minutes, ensuring the vegetables retain their crunch.
Add the salt and white vinegar to the pan. Stir well and turn off the heat. Allow the mixture to cool completely at room temperature.
Transfer the achar to a clean, dry, and airtight glass jar. Press the vegetables down to eliminate air pockets and ensure they’re submerged in the oil mixture. If needed, add a little more mustard oil to completely cover the vegetables.
Let the achar sit at room temperature for 3-4 days to ferment slightly, shaking the jar daily to mix the contents. Store it in a cool, dark place or refrigerate for prolonged freshness.
Enjoy the Dairy-Free Spicy Indian Mixed Vegetable Achar with rice, flatbread, or as a flavorful side to any meal.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4176 mg | 182% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 23.2 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
