Spicy Indian Mixed Vegetable Achar
Dive into the bold and vibrant flavors of **Spicy Indian Mixed Vegetable Achar**, a traditional pickle bursting with tangy, spicy, and aromatic notes. This quick and easy recipe combines crunchy carrots, cauliflower florets, and green beans with the richness of mustard oil, the sharp tang of vinegar, and a symphony of roasted Indian spices like fennel, fenugreek, and nigella seeds. Enhanced with garlic, ginger, and fresh green chilies, this achar is a true celebration of India’s culinary heritage, balancing zesty citrus from lemon juice with a fiery kick of red chili powder. Perfectly versatile, it pairs beautifully with Indian flatbreads, rice dishes, or even as a flavor-packed side with everyday meals. After just three days of marinating, you’ll have an irresistible pickle that’s as bold as it is delicious—store it in the fridge for up to a month to savor every bite! Looking for homemade Indian pickles? This recipe hits all the right notes!
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Recipe Information
Ingredients
- 200 grams Carrots
- 200 grams Cauliflower florets
- 200 grams Green beans
- 100 milliliters White vinegar
- 100 milliliters Mustard oil
- 25 grams Salt
- 10 grams Turmeric powder
- 15 grams Red chili powder
- 10 grams Fennel seeds
- 5 grams Fenugreek seeds
- 5 grams Nigella seeds (Kalonji)
- 5 grams Cumin seeds
- 10 Garlic cloves
- 25 grams Fresh ginger
- 3 Green chilies
- 50 milliliters Lemon juice
Instructions
Wash and dry all vegetables thoroughly. Peel and cut the carrots into thin sticks, cut the cauliflower into small florets, and trim the green beans to 2-inch lengths.
Bring a large pot of water to a boil. Blanch the carrots, cauliflower, and green beans for 2-3 minutes. Drain and spread them out on a clean kitchen towel to dry completely.
Peel and crush the garlic cloves. Grate the ginger and finely chop the green chilies.
In a large mixing bowl, combine the blanched vegetables, crushed garlic, grated ginger, and chopped chilies.
In a dry frying pan over medium heat, roast the fennel seeds, fenugreek seeds, nigella seeds, and cumin seeds until they are aromatic (about 2 minutes). Allow to cool, then coarsely grind with a mortar and pestle.
Heat the mustard oil in a small saucepan until it reaches its smoking point. Remove from heat and let it cool slightly.
In another bowl, mix the roasted spice blend with turmeric powder, red chili powder, and salt. Add this spice mix to the vegetable mixture and toss well to coat evenly.
Pour the cooled mustard oil and white vinegar over the spiced vegetables. Mix thoroughly.
Transfer the achar to a sterilized glass jar. Pour the lemon juice over the top.
Seal the jar tightly and let the achar sit in a cool, dark place for at least 3 days to allow the flavors to meld.
Shake the jar gently once a day to ensure the spices are distributed evenly.
Serve as a condiment with Indian breads or rice dishes. Refrigerate any leftovers and consume within a month for optimal freshness.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.8 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 408 mg | 9% | |
*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.
