Sugar-Free Spicy Indian Mixed Vegetable Achar
Transform your meals with the bold and tangy flavors of this Sugar-Free Spicy Indian Mixed Vegetable Achar! This traditional Indian pickle embraces a vibrant mix of cauliflower, carrots, green beans, and green chilies, all perfectly infused with aromatic spices like mustard seeds, fennel, nigella, and a hint of asafoetida. Blanched for the ideal texture and preserved in zesty white vinegar and smoky mustard oil, this sugar-free achar is the ultimate guilt-free condiment bursting with spice and tang. Ready in just a few days, it’s a delightful accompaniment to parathas, rice dishes, or curries, adding an authentic touch to any meal. Perfectly crafted for health-conscious pickle lovers, this recipe is a must-try for anyone craving a bold, homemade Indian culinary experience!
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Recipe Information
Ingredients
- 200 grams Cauliflower florets
- 200 grams Carrot sticks
- 100 grams Green beans, trimmed and halved
- 5 pieces Green chili peppers, slit lengthwise
- 2 teaspoons Mustard seeds
- 2 teaspoons Fennel seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Nigella seeds (kalonji)
- 1 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 120 milliliters White vinegar
- 2 teaspoons Salt
- 100 milliliters Mustard oil
- 1 pinch Asafoetida (hing)
Instructions
Thoroughly wash and dry all the vegetables. Ensure there is no residual water to prevent spoilage of the pickle.
Cut the cauliflower into small florets, carrots into sticks, and green beans in half. Slit the green chilies lengthwise. Set all vegetables aside.
Bring a pot of water to a boil and blanch the cauliflower, carrots, and beans for 2-3 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain well and pat dry.
In a small pan, heat the mustard oil until it starts to smoke. Turn off the heat and let it cool slightly, then warm it again on low heat.
Add mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, and asafoetida to the warm oil. Stir for 30 seconds until the seeds release their aroma.
Add turmeric powder and red chili powder to the oil mixture. Stir for a few seconds, making sure the spices do not burn.
In a large mixing bowl, combine the blanched and dried vegetables. Pour the spiced mustard oil over the vegetables.
Add salt and mix well to coat the vegetables evenly with oil and spices.
Pour vinegar over the mixture and stir to combine. The vinegar acts as a natural preservative and enhances the tangy flavor.
Transfer the achar to a sterilized glass jar. Ensure that the vegetables are submerged in the oil-vinegar mixture to prevent spoilage.
Seal the jar tightly and let it rest at room temperature for 2-3 days, stirring with a clean, dry spoon daily to ensure even marination.
After 2-3 days, the achar is ready to enjoy! Store it in a cool, dry place or refrigerate for longer shelf life.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5202 mg | 226% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 20.2 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2065 mg | 44% | |
*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.
