Spicy Indian Mixed Vegetable Achar

Elevate your meal with the bold and tangy flavors of **Spicy Indian Mixed Vegetable Achar**, a vibrant medley of crunchy carrots, cauliflower florets, and green beans infused with aromatic roasted spices like fennel, cumin, and nigella seeds. This traditional Indian pickle recipe harmonizes the earthiness of mustard oil, the zing of white vinegar, and the heat of red chili powder, creating a symphony of flavors that’s perfectly balanced with a hint of lemon juice. With just 30 minutes of prep, this easy homemade achar offers the perfect spicy, sour, and savory condiment to pair with roti, paratha, or a steaming plate of rice. Let it ferment for three days to unlock its full depth of flavor, and enjoy this versatile recipe that stays fresh for weeks in the refrigerator.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 200 grams Carrots
• 200 grams Cauliflower florets
• 200 grams Green beans
• 100 milliliters White vinegar
• 100 milliliters Mustard oil
• 25 grams Salt
• 10 grams Turmeric powder
• 15 grams Red chili powder
• 10 grams Fennel seeds
• 5 grams Fenugreek seeds
• 5 grams Nigella seeds (Kalonji)
• 5 grams Cumin seeds
• 10 Garlic cloves
• 25 grams Fresh ginger
• 3 Green chilies
• 50 milliliters Lemon juice

Directions

Step 1

Wash and dry all vegetables thoroughly. Peel and cut the carrots into thin sticks, cut the cauliflower into small florets, and trim the green beans to 2-inch lengths.

Step 2

Bring a large pot of water to a boil. Blanch the carrots, cauliflower, and green beans for 2-3 minutes. Drain and spread them out on a clean kitchen towel to dry completely.

Step 3

Peel and crush the garlic cloves. Grate the ginger and finely chop the green chilies.

Step 4

In a large mixing bowl, combine the blanched vegetables, crushed garlic, grated ginger, and chopped chilies.

Step 5

In a dry frying pan over medium heat, roast the fennel seeds, fenugreek seeds, nigella seeds, and cumin seeds until they are aromatic (about 2 minutes). Allow to cool, then coarsely grind with a mortar and pestle.

Step 6

Heat the mustard oil in a small saucepan until it reaches its smoking point. Remove from heat and let it cool slightly.

Step 7

In another bowl, mix the roasted spice blend with turmeric powder, red chili powder, and salt. Add this spice mix to the vegetable mixture and toss well to coat evenly.

Step 8

Pour the cooled mustard oil and white vinegar over the spiced vegetables. Mix thoroughly.

Step 9

Transfer the achar to a sterilized glass jar. Pour the lemon juice over the top.

Step 10

Seal the jar tightly and let the achar sit in a cool, dark place for at least 3 days to allow the flavors to meld.

Step 11

Shake the jar gently once a day to ensure the spices are distributed evenly.

Step 12

Serve as a condiment with Indian breads or rice dishes. Refrigerate any leftovers and consume within a month for optimal freshness.

Nutrition Facts

Serving size	(1114.4g)

Amount per serving	% Daily Value*
Calories	1378.1

Total Fat 106.8g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 10358.2mg	0%
Total Carbohydrate 100.4g	0%
Dietary Fiber 34.2g	0%
Total Sugars 30.5g
Protein 21.9g	0%

Vitamin D 0IU	0%
Calcium 568.9mg	0%
Iron 20.8mg	0%
Potassium 3399.4mg	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: 66.3%

Protein: 6.0%

Carbs: 27.7%