Gluten-Free Spicy Indian Mixed Vegetable Achar
Bursting with bold flavors and vibrant aromas, this Gluten-Free Spicy Indian Mixed Vegetable Achar is the perfect addition to elevate your meals. Featuring a medley of carrots, cauliflower, green beans, and radish, this tangy pickle is infused with aromatic spices such as roasted mustard seeds, fennel seeds, and fenugreek, and gets its signature zing from mustard oil and white vinegar. The addition of Kashmiri red chili powder ensures a delightful spice kick, while turmeric and asafoetida provide a quintessential Indian touch. Carefully blanched vegetables are coated in a flavorful marinade, then left to cure, allowing the spices to develop into a rich and robust condiment. Ready in just a few days, this gluten-free achar pairs wonderfully with parathas, rice dishes, or any savory meal, adding a burst of flavor and a satisfying crunch. Perfect for preserving seasonal vegetables, this homemade Indian pickle keeps well for weeks and promises authentic taste in every bite.
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Recipe Information
Ingredients
- 200 grams Carrots
- 200 grams Cauliflower florets
- 100 grams Green beans
- 100 grams Radish
- 100 ml Mustard oil
- 50 ml White vinegar
- 2 tablespoons Kashmiri red chili powder
- 1 teaspoon Turmeric powder
- 2 tablespoons Roasted mustard seeds
- 1 tablespoon Fennel seeds
- 1 teaspoon Fenugreek seeds
- 0.25 teaspoon Asafoetida (gluten-free)
- 1.5 tablespoons Salt
- 1 teaspoon Sugar
- 2 whole Green chilies (optional, for extra spice)
Instructions
Wash and chop the vegetables (carrots, cauliflower, green beans, and radish) into uniform, bite-sized pieces.
Blanch the vegetables in boiling water for 2 minutes, then immediately transfer them to an ice-water bath to stop cooking. Drain and pat dry with a clean kitchen towel.
In a small dry skillet over low heat, lightly toast the fennel seeds and fenugreek seeds until aromatic (about 1 minute). Set aside to cool.
In a large mixing bowl, combine the blanched vegetables with turmeric powder, salt, and sugar. Mix well and set aside for 15 minutes for the vegetables to release some moisture.
Heat mustard oil in a small pan until it reaches its smoking point, then turn off the heat and let it cool slightly.
Once cooled, mix the oil with Kashmiri red chili powder, roasted mustard seeds, fennel seeds, fenugreek seeds, and asafoetida. Stir well to create a smooth spice mixture.
Pour the spice mixture over the vegetables, ensuring all pieces are evenly coated. Add white vinegar and stir to combine.
Transfer the mixture to a clean, sterilized glass jar. Press the vegetables down gently so they are submerged in the oil-vinegar mixture.
Cover the jar and let the achar sit at room temperature for 3-4 days to develop flavors. Shake the jar gently every day to ensure even marination.
Refrigerate after 4 days. The achar keeps well in the refrigerator for up to 4 weeks. Serve as a tangy side with rice, parathas, or any Indian meal.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11024 mg | 479% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 28.5 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2586 mg | 55% | |
*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.
