Soy-Free Spicy Indian Mixed Vegetable Achar

Packed with bold flavors and vibrant colors, this Soy-Free Spicy Indian Mixed Vegetable Achar is a tangy and fiery homemade pickle that’s the perfect accompaniment to your favorite Indian meals. Made with a medley of fresh vegetables like carrots, cauliflower, green beans, and radishes, this recipe combines the earthy warmth of toasted spices—mustard seeds, fennel, nigella, and fenugreek—with zesty lemon juice and white vinegar for a mouthwatering tang. A slow fermentation process enhances its rich, spiced complexity, making it a versatile condiment for rice, curries, or flatbreads. Completely soy-free and easy to prepare, this achar is a must-try for anyone looking to explore authentic Indian pickling traditions at home.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 medium Carrots
• 1 cup Cauliflower florets
• 1 cup Green beans
• 4 small Radishes
• 1 tablespoon Salt
• 0.5 cup White vinegar
• 1 tablespoon Mustard seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Nigella seeds (kalonji)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 0.5 teaspoon Fenugreek seeds
• 3 tablespoons Fresh lemon juice
• 0.25 cup Vegetable oil
• 4 pieces Garlic cloves, minced
• 1 tablespoon Ginger, grated

Directions

Step 1

Wash and pat dry the vegetables (carrots, cauliflower florets, green beans, and radishes). Cut them into bite-sized pieces.

Step 2

In a large mixing bowl, toss the vegetables with 1 tablespoon of salt. Let them sit for 1 hour to release excess water.

Step 3

After an hour, drain off any liquid and pat the vegetables dry with a clean kitchen towel.

Step 4

In a small skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the mustard seeds, fennel seeds, nigella seeds, and fenugreek seeds. Toast until they begin to splutter and release their aroma, about 1-2 minutes. Remove from heat and set aside.

Step 5

Heat the remaining vegetable oil in the same skillet over low heat. Add the minced garlic and grated ginger, and sauté for 2-3 minutes until fragrant.

Step 6

Add the turmeric powder and red chili powder to the skillet. Stir well to combine and cook for an additional 1 minute to bloom the spices.

Step 7

In a large mixing bowl, combine the sautéed spice mixture, toasted seed mixture, white vinegar, and fresh lemon juice. Mix thoroughly.

Step 8

Add the prepared vegetables to the bowl and toss gently to coat them evenly with the spice mixture.

Step 9

Transfer the achar to a clean, dry, and airtight glass jar. Press the vegetables down firmly to remove any air pockets.

Step 10

Let the achar sit at room temperature for 2-3 days to marinate, shaking the jar once a day to redistribute the spices.

Step 11

Once fermented to your taste, store the achar in the refrigerator for up to 3 weeks. Serve as a condiment with rice, curries, or flatbreads.

Nutrition Facts

Serving size	(694.1g)

Amount per serving	% Daily Value*
Calories	719.0

Total Fat 57.7g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 33.9g
Cholesterol 0mg	0%
Sodium 7786.3mg	0%
Total Carbohydrate 47.1g	0%
Dietary Fiber 14.7g	0%
Total Sugars 17.7g
Protein 11.1g	0%

Vitamin D 0IU	0%
Calcium 244.6mg	0%
Iron 6.1mg	0%
Potassium 1555.6mg	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: 69.0%

Protein: 5.9%

Carbs: 25.0%