Mixed Vegetable Achaar
Prep 25 min Total 75 hr 35 min
Mixed Vegetable Achaar - kvalifood.com
Mixed vegetable achaar is the winter staple of Indian pickles. Carrots, cauliflower, turnip, and green beans are dried, coated in a mustard oil and spice mixture, and packed into jars. The vegetables stay crunchy and the flavor develops over 1-2 weeks.
Serve it as a side condiment with dal, rice, roti, or paratha – a small spoonful alongside each meal.
Makes ca. 1 kg
Ingredients
Vegetables (ca. 750 g total)
- 250 g carrots, peeled, cut into 2 cm batons
- 250 g cauliflower, small florets
- 150 g turnip (or radish), cut into 2 cm pieces
- 100 g green beans, cut into 2 cm lengths (optional)
- 50 g fresh ginger, peeled, cut into thin matchsticks
- 6-8 green chilies, slit lengthwise (optional)
- 8-10 cloves garlic, halved (optional)
Spice blend (grind coarsely together)
- 2 tbsp mustard seeds
- 1 tbsp fennel seeds
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
Whole spices
- 1 tbsp nigella seeds (kalonji)
Ground spices
- 3 tbsp red chili powder
- 1 tsp turmeric powder
- 1/2 tsp asafoetida (hing)
Other
- 200 ml mustard oil
- 3 tbsp salt
- 2 tbsp lemon juice (or white vinegar)
- 1 tbsp sugar (or jaggery), optional
Directions
Wash and thoroughly dry all vegetables. Cut into uniform pieces. Spread on a clean cloth and air-dry 2-3 hours. The vegetables must be moisture-free.
Coarsely grind the mustard, fennel, fenugreek, and cumin seeds together. Aim for cracked, not powdered.
Heat the mustard oil in a heavy pan until it just begins to smoke. Remove from heat and let cool 2-3 minutes.
Add the ground spice blend and nigella seeds to the hot oil. Stir 30 seconds.
Add the chili powder, turmeric, asafoetida, and salt. Stir to combine.
Add the dried vegetables and stir gently to coat all pieces. Cook on low heat 2-3 minutes for slightly softer vegetables, or leave raw for maximum crunch.
Remove from heat and let cool completely.
Add the lemon juice and sugar if using. Mix well.
Transfer to a clean, dry glass jar. Press down so oil rises to the top. Add extra mustard oil if needed to cover.
Cover loosely for 2-3 days, stirring daily. Then seal tightly.
Ready to eat after 3-5 days. Flavor improves over 1-2 weeks.
Notes
- Glass or ceramic jars only. No plastic, no metal.
- Always use a clean, dry spoon. Any moisture will spoil the pickle.
- Mixed vegetable pickle keeps 2-3 months at room temperature.
- The oil layer on top acts as an oxygen barrier – maintain it.
- Mustard oil is not optional. It contributes flavor and has natural antibacterial properties.
- Coarse-grind the spices fresh. Pre-ground commercial spices lack the texture and potency needed.
See Also
Peanut Chutney
Tomato Chutney
Mango Chutney (Indian Style)
Aam ka Achaar (Mango Pickle)
