Gluten-Free Spicy Indian Mixed Vegetable Achar

Bursting with bold flavors and an irresistible tang, this Gluten-Free Spicy Indian Mixed Vegetable Achar is the ultimate homemade pickle recipe for spice lovers! Made with a vibrant mix of blanched carrots, cauliflower, green beans, and radish, it's infused with the deep, aromatic notes of mustard oil, Kashmiri red chili powder, and toasted fennel and fenugreek seeds. A splash of white vinegar adds a tangy kick, while a touch of asafoetida ensures it's gluten-free without compromising on authenticity. This Indian pickle is quick to prepare with minimal cooking and gets better with age as it marinates for days, making it an ideal make-ahead condiment. Perfectly spiced and delightfully tangy, this achar is a versatile accompaniment to elevate your everyday meals, from steaming rice to flaky parathas.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 200 grams Carrots
• 200 grams Cauliflower florets
• 100 grams Green beans
• 100 grams Radish
• 100 ml Mustard oil
• 50 ml White vinegar
• 2 tablespoons Kashmiri red chili powder
• 1 teaspoon Turmeric powder
• 2 tablespoons Roasted mustard seeds
• 1 tablespoon Fennel seeds
• 1 teaspoon Fenugreek seeds
• 0.25 teaspoon Asafoetida (gluten-free)
• 1.5 tablespoons Salt
• 1 teaspoon Sugar
• 2 whole Green chilies (optional, for extra spice)

Directions

Step 1

Wash and chop the vegetables (carrots, cauliflower, green beans, and radish) into uniform, bite-sized pieces.

Step 2

Blanch the vegetables in boiling water for 2 minutes, then immediately transfer them to an ice-water bath to stop cooking. Drain and pat dry with a clean kitchen towel.

Step 3

In a small dry skillet over low heat, lightly toast the fennel seeds and fenugreek seeds until aromatic (about 1 minute). Set aside to cool.

Step 4

In a large mixing bowl, combine the blanched vegetables with turmeric powder, salt, and sugar. Mix well and set aside for 15 minutes for the vegetables to release some moisture.

Step 5

Heat mustard oil in a small pan until it reaches its smoking point, then turn off the heat and let it cool slightly.

Step 6

Once cooled, mix the oil with Kashmiri red chili powder, roasted mustard seeds, fennel seeds, fenugreek seeds, and asafoetida. Stir well to create a smooth spice mixture.

Step 7

Pour the spice mixture over the vegetables, ensuring all pieces are evenly coated. Add white vinegar and stir to combine.

Step 8

Transfer the mixture to a clean, sterilized glass jar. Press the vegetables down gently so they are submerged in the oil-vinegar mixture.

Step 9

Cover the jar and let the achar sit at room temperature for 3-4 days to develop flavors. Shake the jar gently every day to ensure even marination.

Step 10

Refrigerate after 4 days. The achar keeps well in the refrigerator for up to 4 weeks. Serve as a tangy side with rice, parathas, or any Indian meal.

Nutrition Facts

Serving size	(910.5g)

Amount per serving	% Daily Value*
Calories	1269.0

Total Fat 107.5g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 11023.8mg	0%
Total Carbohydrate 71.7g	0%
Dietary Fiber 26.7g	0%
Total Sugars 28.5g
Protein 16.9g	0%

Vitamin D 0IU	0%
Calcium 341.1mg	0%
Iron 9.7mg	0%
Potassium 2586.1mg	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: 73.2%

Protein: 5.1%

Carbs: 21.7%