Low Carb Spicy Indian Mixed Vegetable Achar
Elevate your condiment game with this Low Carb Spicy Indian Mixed Vegetable Achar, a vibrant, tangy pickle loaded with bold flavors and wholesome veggies. Featuring an irresistible medley of cauliflower, carrots, green beans, and radish, this healthier twist on traditional Indian achar is infused with aromatic spices like mustard seeds, fennel, and nigella, all roasted in smoky mustard oil. Perfectly spiced with turmeric, red chili powder, and a zingy blend of lemon juice and vinegar, this low-carb delicacy is fermented for maximum flavor. Quick to prepare and long-lasting, it’s ideal for adding a fiery punch to Indian curries, grilled dishes, or even enjoying with a simple bowl of rice or flatbread. Explore the art of homemade pickles while keeping your plate both nutritious and flavorful!
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Recipe Information
Ingredients
- 1 cup Cauliflower florets
- 1 cup Carrot (cut into thin strips)
- 1 cup Green beans (trimmed and cut into 1-inch pieces)
- 1 cup Radish (cut into thin strips)
- 1 tablespoon Mustard seeds
- 1 tablespoon Fennel seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Nigella seeds (kalonji)
- 1 teaspoon Turmeric powder
- 1 tablespoon Red chili powder
- 2 teaspoons Salt
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons White vinegar
- 1 cup Mustard oil (cold-pressed)
- 4 units Garlic cloves (crushed)
- 1 tablespoon Ginger (finely chopped)
Instructions
Wash and pat dry the cauliflower, carrots, green beans, and radish. Ensure there is no excess moisture on the vegetables to avoid spoilage.
Blanch the vegetables by briefly boiling them in salted water for 2 minutes and then transferring them to a bowl of ice water. Drain and pat dry completely.
Heat the mustard oil in a pan until it starts to smoke, then let it cool slightly. This removes the raw pungency of the oil.
In the same pan, add mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds, and roast lightly for 1-2 minutes over low heat until aromatic. Be careful not to burn the spices.
Add the crushed garlic and chopped ginger to the pan and sauté for another minute.
Mix in turmeric powder, red chili powder, and salt, combining thoroughly to make a spiced oil mixture.
In a large mixing bowl, combine the blanched vegetables with the spiced oil mixture. Toss to coat all the vegetables evenly with the spices and oil.
Add the lemon juice and white vinegar to the vegetables and mix well. Adjust seasoning if needed.
Transfer the achar into clean, sterilized glass jars. Press the mixture down with a spoon to eliminate any air pockets, ensuring the vegetables are fully submerged in the oil.
Seal the jars and leave them at room temperature for 2-3 days to allow the achar to ferment slightly. Shake the jars once a day to distribute the spices evenly.
Once fermented to your liking, store the achar in the refrigerator. It can be kept for up to 1-2 months.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.5 g | 312% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5026 mg | 219% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 24.5 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2427 mg | 52% | |
*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.
