Low Carb Spicy Indian Mixed Vegetable Achar

Elevate your condiment game with this "Low Carb Spicy Indian Mixed Vegetable Achar," a tangy and fiery pickle packed with bold Indian spices and vibrant low-carb vegetables like cauliflower, radish, and green beans. Infused with the aromatic blend of mustard seeds, fennel, and kalonji, and balanced with zesty lemon juice and vinegar, this homemade achar is both delicious and gut-healthy. The traditional smoking of mustard oil lends an authentic flavor, while the quick fermentation process ensures a perfect balance of spice and tanginess. Ready in just a few days, this versatile pickle pairs beautifully with Indian curries, grilled meats, or even low-carb flatbreads, offering a guilt-free burst of flavor to every bite. Perfect for those seeking a keto-friendly and preservative-free condiment!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 10

Ingredients

• 1 cup Cauliflower florets
• 1 cup Carrot (cut into thin strips)
• 1 cup Green beans (trimmed and cut into 1-inch pieces)
• 1 cup Radish (cut into thin strips)
• 1 tablespoon Mustard seeds
• 1 tablespoon Fennel seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Nigella seeds (kalonji)
• 1 teaspoon Turmeric powder
• 1 tablespoon Red chili powder
• 2 teaspoons Salt
• 3 tablespoons Lemon juice (freshly squeezed)
• 2 tablespoons White vinegar
• 1 cup Mustard oil (cold-pressed)
• 4 units Garlic cloves (crushed)
• 1 tablespoon Ginger (finely chopped)

Directions

Step 1

Wash and pat dry the cauliflower, carrots, green beans, and radish. Ensure there is no excess moisture on the vegetables to avoid spoilage.

Step 2

Blanch the vegetables by briefly boiling them in salted water for 2 minutes and then transferring them to a bowl of ice water. Drain and pat dry completely.

Step 3

Heat the mustard oil in a pan until it starts to smoke, then let it cool slightly. This removes the raw pungency of the oil.

Step 4

In the same pan, add mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds, and roast lightly for 1-2 minutes over low heat until aromatic. Be careful not to burn the spices.

Step 5

Add the crushed garlic and chopped ginger to the pan and sauté for another minute.

Step 6

Mix in turmeric powder, red chili powder, and salt, combining thoroughly to make a spiced oil mixture.

Step 7

In a large mixing bowl, combine the blanched vegetables with the spiced oil mixture. Toss to coat all the vegetables evenly with the spices and oil.

Step 8

Add the lemon juice and white vinegar to the vegetables and mix well. Adjust seasoning if needed.

Step 9

Transfer the achar into clean, sterilized glass jars. Press the mixture down with a spoon to eliminate any air pockets, ensuring the vegetables are fully submerged in the oil.

Step 10

Seal the jars and leave them at room temperature for 2-3 days to allow the achar to ferment slightly. Shake the jars once a day to distribute the spices evenly.

Step 11

Once fermented to your liking, store the achar in the refrigerator. It can be kept for up to 1-2 months.

Nutrition Facts

Serving size	(1034.4g)

Amount per serving	% Daily Value*
Calories	2444.2

Total Fat 243.5g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 5025.6mg	0%
Total Carbohydrate 68.0g	0%
Dietary Fiber 24.3g	0%
Total Sugars 24.5g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 389.2mg	0%
Iron 10.4mg	0%
Potassium 2426.7mg	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: 86.8%

Protein: 2.5%

Carbs: 10.8%