Nut-Free Spicy Indian Mixed Vegetable Achar
Elevate your meals with this Nut-Free Spicy Indian Mixed Vegetable Achar—an irresistible homemade pickle bursting with bold flavors and vibrant colors. This traditional Indian recipe combines crunchy carrots, cauliflower, radish, and green beans with a dazzling array of aromatic spices like mustard seeds, fennel, fenugreek, and turmeric, all tied together with a tangy blend of white vinegar, lemon juice, and pungent mustard oil. Made completely nut-free and naturally vegan, this achar is the perfect condiment to add a fiery kick to your favorite curries, rice dishes, or simple flatbreads. With just 30 minutes of prep time and a few days to marinate, this easy-to-make pickle strikes the perfect balance between spiciness, tanginess, and richness, offering a tantalizing homemade alternative to store-bought options.
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Recipe Information
Ingredients
- 2 medium Carrots
- 2 cups Cauliflower florets
- 1 cup Green beans
- 1 medium Radish
- 2 tablespoons Salt
- 0.5 cup White vinegar
- 1 tablespoon Mustard seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 0.5 teaspoon Asafoetida (hing)
- 0.75 cup Mustard oil
- 3 tablespoons Lemon juice
- 1 teaspoon Sugar
Instructions
Wash and peel the carrots and radish, then slice them into thin sticks approximately 2 inches in length. Chop the cauliflower florets into small bite-sized pieces and trim the green beans into 2-inch lengths.
Bring a large pot of water to a boil. Blanch the carrots, cauliflower, green beans, and radish for 2 minutes, then drain and spread them on a clean kitchen towel to dry completely. This step ensures no water remains on the vegetables to prevent spoilage.
In a large mixing bowl, add the dried vegetables and sprinkle 2 tablespoons of salt over them. Toss well and set aside for 20 minutes to allow the vegetables to release excess moisture.
In a small skillet, heat 1 tablespoon of mustard oil over medium heat. Toast the mustard seeds, fenugreek seeds, and fennel seeds until aromatic (about 30 seconds). Remove from heat and let them cool slightly.
Crush the toasted seeds lightly using a mortar and pestle or pulse them in a spice grinder, being careful not to turn them into a fine powder.
In the same skillet, heat the remaining mustard oil until it begins to smoke lightly. Turn off the heat and allow it to cool for 5 minutes.
Add the turmeric powder, red chili powder, and asafoetida to the warm oil, stirring well to combine.
Return to the vegetables and discard any liquid released during the salting process. Add the crushed seed mixture, spiced mustard oil, white vinegar, lemon juice, and sugar to the bowl. Mix thoroughly to evenly coat the vegetables.
Transfer the achar to a sterilized glass jar or airtight container. Press the contents down so the oil covers the vegetables completely. This helps preserve the pickle.
Let the achar sit at room temperature for 2 to 3 days to allow the flavors to develop, shaking the jar gently once a day.
Store in the refrigerator for up to 1 month and always use a clean spoon when serving to maintain freshness.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14508 mg | 631% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 21.5 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1815 mg | 39% | |
*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.
