Soy-Free Spicy Indian Mixed Vegetable Achar
Experience the bold, aromatic flavors of a traditional homemade pickle with this Soy-Free Spicy Indian Mixed Vegetable Achar recipe. Packed with vibrant veggies like carrots, cauliflower, green beans, and radishes, this tangy condiment combines the perfect balance of spice and acidity with a blend of mustard seeds, fennel, nigella seeds (kalonji), and fenugreek. Enhanced with freshly grated ginger, garlic, turmeric, and red chili powder, this achar is naturally soy-free and easy to make. The key is a short fermentation process that deepens the flavors, making it a versatile addition to your table. Pair it with rice, curries, or flatbreads for an authentic burst of Indian taste. Ready in just a few simple steps, this zesty pickle stays fresh for weeks, making it a great make-ahead recipe for lovers of bold and spicy condiments.
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 cup Cauliflower florets
- 1 cup Green beans
- 4 small Radishes
- 1 tablespoon Salt
- 0.5 cup White vinegar
- 1 tablespoon Mustard seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Nigella seeds (kalonji)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Fenugreek seeds
- 3 tablespoons Fresh lemon juice
- 0.25 cup Vegetable oil
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
Instructions
Wash and pat dry the vegetables (carrots, cauliflower florets, green beans, and radishes). Cut them into bite-sized pieces.
In a large mixing bowl, toss the vegetables with 1 tablespoon of salt. Let them sit for 1 hour to release excess water.
After an hour, drain off any liquid and pat the vegetables dry with a clean kitchen towel.
In a small skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the mustard seeds, fennel seeds, nigella seeds, and fenugreek seeds. Toast until they begin to splutter and release their aroma, about 1-2 minutes. Remove from heat and set aside.
Heat the remaining vegetable oil in the same skillet over low heat. Add the minced garlic and grated ginger, and sauté for 2-3 minutes until fragrant.
Add the turmeric powder and red chili powder to the skillet. Stir well to combine and cook for an additional 1 minute to bloom the spices.
In a large mixing bowl, combine the sautéed spice mixture, toasted seed mixture, white vinegar, and fresh lemon juice. Mix thoroughly.
Add the prepared vegetables to the bowl and toss gently to coat them evenly with the spice mixture.
Transfer the achar to a clean, dry, and airtight glass jar. Press the vegetables down firmly to remove any air pockets.
Let the achar sit at room temperature for 2-3 days to marinate, shaking the jar once a day to redistribute the spices.
Once fermented to your taste, store the achar in the refrigerator for up to 3 weeks. Serve as a condiment with rice, curries, or flatbreads.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7786 mg | 339% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 17.7 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1556 mg | 33% | |
*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.
