Vegan Spicy Indian Mixed Vegetable Achar
Dive into the bold and vibrant flavors of homemade Vegan Spicy Indian Mixed Vegetable Achar! This traditional Indian pickle combines crisp cauliflower florets, tender green beans, and sweet carrots with an aromatic blend of spices like mustard seeds, fenugreek, and nigella seeds. Infused with the smoky richness of mustard oil and a tangy hit of white vinegar, this vegan achar is as zesty as it is satisfying. The quick blanching process ensures the vegetables retain their crunch, while the marination in a spiced oil mixture allows the flavors to deepen beautifully over time. Perfect as a tangy accompaniment to rice, parathas, or dal, this easy-to-make pickle can be stored for weeks, making it a practical and delicious addition to any meal. Bold, spicy, and irresistibly aromatic, this Indian mixed vegetable pickle is sure to awaken your taste buds!
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Recipe Information
Ingredients
- 1 cup cauliflower florets
- 1 cup carrots, julienned
- 1 cup green beans, cut into 1-inch pieces
- 2 teaspoons mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon nigella seeds (kalonji)
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 cup mustard oil
- 0.25 cup white vinegar
- 2 teaspoons salt
- 1 tablespoon ginger, julienned
- 2 pieces green chilies, slit
- 0.25 teaspoon asafoetida (hing)
Instructions
Wash and prepare all the vegetables (cauliflower, carrots, green beans) by cutting them into bite-sized pieces. Pat them dry completely using a clean kitchen towel. Moisture must be avoided to ensure the achar stays fresh longer.
Heat water in a large pot and blanch the vegetables for 1-2 minutes. Drain and spread them out on a clean towel to air dry for 20-30 minutes.
Heat mustard oil in a pan until it reaches its smoking point, then reduce the heat to low.
Add mustard seeds, fenugreek seeds, nigella seeds, and asafoetida to the hot oil. Let them crackle for 30 seconds.
Add the turmeric powder, red chili powder, and julienned ginger. Stir for 1-2 minutes on low heat until the spices are fragrant.
Turn off the heat and let the spiced oil cool slightly. Then, add the blanched and dried vegetables to the pan and toss well to coat them with the spiced oil.
Mix in the slit green chilies, white vinegar, and salt. Stir to combine everything evenly.
Transfer the achar to a sterilized airtight glass jar. Press the mixture down to remove air pockets, ensuring the vegetables are submerged in the spiced oil.
Seal the jar and let the achar sit at room temperature for 1-2 days to marinate and develop flavors before serving. Shake the jar gently once a day to mix the contents.
Store the achar in a cool, dry place or in the refrigerator for longer shelf life. Serve as a tangy and spicy condiment with rice, parathas, or other Indian dishes.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.9 g | 305% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4914 mg | 214% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 18.4 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1693 mg | 36% | |
*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.
