Dairy-Free Spicy Indian Mixed Vegetable Achar

Bursting with bold flavors and delightful textures, this Dairy-Free Spicy Indian Mixed Vegetable Achar is a vibrant take on traditional Indian pickles. Made with crunchy cauliflower, carrots, green beans, and radish, this achar is infused with aromatic spices like mustard seeds, fenugreek, and fennel, along with the tangy kick of white vinegar. Its mustard oil base, lightly smoked and blended with turmeric, red chili powder, and asafoetida, creates a rich, spicy marinade that perfectly coats the vegetables. Quick to prepare and naturally fermented, this dairy-free recipe is the ultimate make-ahead condiment, pairing beautifully with rice, flatbreads, or any hearty meal. Whether you're a pickle enthusiast or looking to add some heat and zest to your table, this homemade achar is your ticket to authentic Indian flavors!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 cup Cauliflower florets
• 1 cup Carrots, peeled and cut into sticks
• 1 cup Green beans, trimmed and cut into 2-inch pieces
• 1 cup Radish, cut into sticks
• 2 tablespoons Mustard seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Turmeric powder
• 1.5 teaspoons Red chili powder
• 1 teaspoon Ground coriander
• 0.5 cup White vinegar
• 2 teaspoons Salt
• 0.5 cup Mustard oil
• 0.5 teaspoon Asafoetida (hing)

Directions

Step 1

Wash and cut the cauliflower, carrots, green beans, and radish into bite-sized pieces. Pat them dry using a clean kitchen towel. Ensure there is no moisture, as this can spoil the pickle.

Step 2

In a dry pan, lightly toast the mustard seeds, fenugreek seeds, and fennel seeds for 1-2 minutes until aromatic. Remove from heat and let them cool. Grind them coarsely using a spice grinder or mortar and pestle.

Step 3

Heat the mustard oil in a large pan until it starts to smoke lightly. Reduce the heat and let it cool slightly for about 1-2 minutes. This step reduces the pungency of the oil.

Step 4

Add the asafoetida (hing) to the warm oil, followed by the ground spice mixture. Stir briefly to combine.

Step 5

Add the turmeric powder, red chili powder, and ground coriander to the oil. Stir to mix into a smooth paste.

Step 6

Toss in all the prepared vegetables and coat them thoroughly in the spice mixture. Cook on low heat for about 5 minutes, ensuring the vegetables retain their crunch.

Step 7

Add the salt and white vinegar to the pan. Stir well and turn off the heat. Allow the mixture to cool completely at room temperature.

Step 8

Transfer the achar to a clean, dry, and airtight glass jar. Press the vegetables down to eliminate air pockets and ensure they’re submerged in the oil mixture. If needed, add a little more mustard oil to completely cover the vegetables.

Step 9

Let the achar sit at room temperature for 3-4 days to ferment slightly, shaking the jar daily to mix the contents. Store it in a cool, dark place or refrigerate for prolonged freshness.

Step 10

Enjoy the Dairy-Free Spicy Indian Mixed Vegetable Achar with rice, flatbread, or as a flavorful side to any meal.

Nutrition Facts

Serving size	(1011.7g)

Amount per serving	% Daily Value*
Calories	1403.5

Total Fat 125.8g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 5032.0mg	0%
Total Carbohydrate 61.2g	0%
Dietary Fiber 23.4g	0%
Total Sugars 24.3g
Protein 15.8g	0%

Vitamin D 0IU	0%
Calcium 336.8mg	0%
Iron 9.8mg	0%
Potassium 2410.2mg	0%

*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.

Source of Calories

Fat: 78.6%

Protein: 4.4%

Carbs: 17.0%