Nut-Free Spicy Indian Mixed Vegetable Achar
Experience the bold and tangy flavors of this **Nut-Free Spicy Indian Mixed Vegetable Achar**, a traditional Indian pickle bursting with aromatic spices and vibrant vegetables. This quick and easy homemade achar recipe is free of nuts, making it perfect for those with allergies while maintaining an authentic taste. Featuring a colorful medley of carrots, cauliflower, green beans, and radish, the vegetables are carefully blanched, salted, and infused with a warm blend of mustard oil, turmeric, red chili, and freshly toasted spices like mustard, fennel, and fenugreek seeds. Enhanced with the zesty tang of vinegar and lemon juice, this pickle transforms ordinary ingredients into a tantalizing condiment that pairs beautifully with Indian breads, curries, or rice dishes. Prep it in under an hour and enjoy its deep, spicy-sour flavor as it matures over a few days. Perfect for meal prep or gifting, this homemade achar is a must-try for lovers of bold, traditional Indian pickles.
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Ingredients
- 2 medium Carrots
- 2 cups Cauliflower florets
- 1 cup Green beans
- 1 medium Radish
- 2 tablespoons Salt
- 0.5 cup White vinegar
- 1 tablespoon Mustard seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 0.5 teaspoon Asafoetida (hing)
- 0.75 cup Mustard oil
- 3 tablespoons Lemon juice
- 1 teaspoon Sugar
Directions
Step 1
Wash and peel the carrots and radish, then slice them into thin sticks approximately 2 inches in length. Chop the cauliflower florets into small bite-sized pieces and trim the green beans into 2-inch lengths.
Step 2
Bring a large pot of water to a boil. Blanch the carrots, cauliflower, green beans, and radish for 2 minutes, then drain and spread them on a clean kitchen towel to dry completely. This step ensures no water remains on the vegetables to prevent spoilage.
Step 3
In a large mixing bowl, add the dried vegetables and sprinkle 2 tablespoons of salt over them. Toss well and set aside for 20 minutes to allow the vegetables to release excess moisture.
Step 4
In a small skillet, heat 1 tablespoon of mustard oil over medium heat. Toast the mustard seeds, fenugreek seeds, and fennel seeds until aromatic (about 30 seconds). Remove from heat and let them cool slightly.
Step 5
Crush the toasted seeds lightly using a mortar and pestle or pulse them in a spice grinder, being careful not to turn them into a fine powder.
Step 6
In the same skillet, heat the remaining mustard oil until it begins to smoke lightly. Turn off the heat and allow it to cool for 5 minutes.
Step 7
Add the turmeric powder, red chili powder, and asafoetida to the warm oil, stirring well to combine.
Step 8
Return to the vegetables and discard any liquid released during the salting process. Add the crushed seed mixture, spiced mustard oil, white vinegar, lemon juice, and sugar to the bowl. Mix thoroughly to evenly coat the vegetables.
Step 9
Transfer the achar to a sterilized glass jar or airtight container. Press the contents down so the oil covers the vegetables completely. This helps preserve the pickle.
Step 10
Let the achar sit at room temperature for 2 to 3 days to allow the flavors to develop, shaking the jar gently once a day.
Step 11
Store in the refrigerator for up to 1 month and always use a clean spoon when serving to maintain freshness.
Nutrition Facts
| Serving size | (891.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1842.9 |
| Total Fat 180.6g | 0% |
| Saturated Fat 20.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 14508.0mg | 0% |
| Total Carbohydrate 52.2g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 21.5g | |
| Protein 12.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 234.9mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1814.7mg | 0% |
Source of Calories