Low Fat Spicy Indian Mixed Vegetable Achar

Bursting with bold spices and vibrant flavors, this Low Fat Spicy Indian Mixed Vegetable Achar is a healthy twist on a classic Indian pickle. Made with a colorful medley of carrots, cauliflower, green beans, and radish, this tangy and aromatic condiment is infused with roasted mustard, fennel, fenugreek, and nigella seeds for an authentic punch. Blanching the vegetables ensures a crisp yet tender texture, while the optional addition of mustard oil elevates the flavor to a traditional level. Naturally low in fat and flavored with lemon juice and vinegar, this easy-to-make achar is perfect for enhancing your meals—serve it alongside rice, bread, or your favorite curry. Ready in just a couple of days, this homemade pickle is refrigerator-friendly and keeps beautifully for up to four weeks. Perfect for fans of Indian cuisine, healthy eating, and vibrant condiments!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 medium Carrot
• 1 cup Cauliflower florets
• 1 cup Green beans
• 1 medium Radish
• 3 tablespoons Lemon juice
• 1 teaspoon Mustard seeds
• 2 teaspoons Fennel seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Nigella seeds (kalonji)
• 1 teaspoon Turmeric powder
• 2 teaspoons Red chili powder
• 2 teaspoons Salt
• 2 tablespoons White vinegar
• 1 cup Water
• 1 tablespoon Mustard oil (for authentic flavor, optional)

Directions

Step 1

Wash and thoroughly dry all the vegetables. Cut the carrots, radish, and green beans into 2-inch-long juliennes. Break the cauliflower into small florets.

Step 2

Bring 1 cup of water to a boil in a pot. Blanch the vegetables by boiling them for 2 minutes and then transferring them immediately into ice water to stop the cooking process. Drain and set aside.

Step 3

In a dry skillet, lightly roast the mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds over low heat for 1-2 minutes until aromatic. Remove from heat and allow them to cool.

Step 4

Grind the roasted seeds coarsely using a mortar and pestle or spice grinder.

Step 5

In a large mixing bowl, combine the blanched vegetables with turmeric powder, red chili powder, salt, and the roasted spice mixture.

Step 6

Add lemon juice and white vinegar to the mixture and toss everything to combine well.

Step 7

If using mustard oil, heat 1 tablespoon of mustard oil until it reaches its smoking point. Allow it to cool slightly, then pour it over the achar mixture. This step is optional but imparts an authentic flavor.

Step 8

Transfer the achar into a clean, sterilized glass jar with a tight lid. Press the vegetables down to ensure they are covered in the pickling juices.

Step 9

Let the achar sit at room temperature for 1-2 days to marinate and develop flavors, shaking the jar once a day to mix.

Step 10

Store in the refrigerator for up to 4 weeks. Serve as a condiment with rice, bread, or any Indian meal.

Nutrition Facts

Serving size	(732.3g)

Amount per serving	% Daily Value*
Calories	324.6

Total Fat 17.8g	0%
Saturated Fat 2.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 5022.6mg	0%
Total Carbohydrate 39.1g	0%
Dietary Fiber 15.3g	0%
Total Sugars 12.8g
Protein 9.3g	0%

Vitamin D 0IU	0%
Calcium 236.9mg	0%
Iron 7.2mg	0%
Potassium 1310.3mg	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: 45.3%

Protein: 10.5%

Carbs: 44.2%