Low Fat Spicy Indian Mixed Vegetable Achar
Brighten up your meals with the vibrant and tangy flavors of Low Fat Spicy Indian Mixed Vegetable Achar! This homemade pickle recipe combines fresh carrots, cauliflower, green beans, and radish, all delicately blanched to preserve their crunch. Infused with an aromatic blend of roasted mustard, fennel, fenugreek, and nigella seeds, alongside a fiery kick of turmeric and red chili powder, this low-fat achar packs a punch without the guilt. A splash of lemon juice and white vinegar adds a zesty tang, while optional mustard oil elevates the authenticity of its bold, traditional flavor. Perfect as a condiment, this achar is a quick delight to prepare, requiring just a couple of days to marinate into a scrumptious addition to your favorite Indian dishes. Add this easy-to-make, refrigerator-friendly pickle to spice up your everyday meals!
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Recipe Information
Ingredients
- 2 medium Carrot
- 1 cup Cauliflower florets
- 1 cup Green beans
- 1 medium Radish
- 3 tablespoons Lemon juice
- 1 teaspoon Mustard seeds
- 2 teaspoons Fennel seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Nigella seeds (kalonji)
- 1 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 2 teaspoons Salt
- 2 tablespoons White vinegar
- 1 cup Water
- 1 tablespoon Mustard oil (for authentic flavor, optional)
Instructions
Wash and thoroughly dry all the vegetables. Cut the carrots, radish, and green beans into 2-inch-long juliennes. Break the cauliflower into small florets.
Bring 1 cup of water to a boil in a pot. Blanch the vegetables by boiling them for 2 minutes and then transferring them immediately into ice water to stop the cooking process. Drain and set aside.
In a dry skillet, lightly roast the mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds over low heat for 1-2 minutes until aromatic. Remove from heat and allow them to cool.
Grind the roasted seeds coarsely using a mortar and pestle or spice grinder.
In a large mixing bowl, combine the blanched vegetables with turmeric powder, red chili powder, salt, and the roasted spice mixture.
Add lemon juice and white vinegar to the mixture and toss everything to combine well.
If using mustard oil, heat 1 tablespoon of mustard oil until it reaches its smoking point. Allow it to cool slightly, then pour it over the achar mixture. This step is optional but imparts an authentic flavor.
Transfer the achar into a clean, sterilized glass jar with a tight lid. Press the vegetables down to ensure they are covered in the pickling juices.
Let the achar sit at room temperature for 1-2 days to marinate and develop flavors, shaking the jar once a day to mix.
Store in the refrigerator for up to 4 weeks. Serve as a condiment with rice, bread, or any Indian meal.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5023 mg | 218% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 12.8 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1310 mg | 28% | |
*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.
