Sugar-Free Spicy Indian Mixed Vegetable Achar

Elevate your condiment game with this vibrant and zingy *Sugar-Free Spicy Indian Mixed Vegetable Achar*! Packed with a medley of cauliflower, carrots, green beans, and fiery green chilies, this tangy pickle delivers authentic Indian flavors without the addition of sugar. Infused with an aromatic blend of mustard, fennel, fenugreek, and nigella seeds, and preserved in mustard oil and white vinegar, this healthier take on traditional achar is both bold and guilt-free. Perfectly spiced with turmeric, red chili powder, and a hint of asafoetida, this pickle is a fantastic accompaniment to any meal, adding a burst of heat and flavor to rice, parathas, or lentil dishes. Quick to make and naturally preserved, this recipe ensures you enjoy a homemade, sugar-free version of India’s favorite condiment for weeks to come!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 12

Ingredients

• 200 grams Cauliflower florets
• 200 grams Carrot sticks
• 100 grams Green beans, trimmed and halved
• 5 pieces Green chili peppers, slit lengthwise
• 2 teaspoons Mustard seeds
• 2 teaspoons Fennel seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Nigella seeds (kalonji)
• 1 teaspoon Turmeric powder
• 2 teaspoons Red chili powder
• 120 milliliters White vinegar
• 2 teaspoons Salt
• 100 milliliters Mustard oil
• 1 pinch Asafoetida (hing)

Directions

Step 1

Thoroughly wash and dry all the vegetables. Ensure there is no residual water to prevent spoilage of the pickle.

Step 2

Cut the cauliflower into small florets, carrots into sticks, and green beans in half. Slit the green chilies lengthwise. Set all vegetables aside.

Step 3

Bring a pot of water to a boil and blanch the cauliflower, carrots, and beans for 2-3 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain well and pat dry.

Step 4

In a small pan, heat the mustard oil until it starts to smoke. Turn off the heat and let it cool slightly, then warm it again on low heat.

Step 5

Add mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, and asafoetida to the warm oil. Stir for 30 seconds until the seeds release their aroma.

Step 6

Add turmeric powder and red chili powder to the oil mixture. Stir for a few seconds, making sure the spices do not burn.

Step 7

In a large mixing bowl, combine the blanched and dried vegetables. Pour the spiced mustard oil over the vegetables.

Step 8

Add salt and mix well to coat the vegetables evenly with oil and spices.

Step 9

Pour vinegar over the mixture and stir to combine. The vinegar acts as a natural preservative and enhances the tangy flavor.

Step 10

Transfer the achar to a sterilized glass jar. Ensure that the vegetables are submerged in the oil-vinegar mixture to prevent spoilage.

Step 11

Seal the jar tightly and let it rest at room temperature for 2-3 days, stirring with a clean, dry spoon daily to ensure even marination.

Step 12

After 2-3 days, the achar is ready to enjoy! Store it in a cool, dry place or refrigerate for longer shelf life.

Nutrition Facts

Serving size	(805.6g)

Amount per serving	% Daily Value*
Calories	1214.5

Total Fat 109.2g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 1.8g
Cholesterol 4mg	0%
Sodium 5202.0mg	0%
Total Carbohydrate 52.7g	0%
Dietary Fiber 20.5g	0%
Total Sugars 20.2g
Protein 12.8g	0%

Vitamin D 0IU	0%
Calcium 279.4mg	0%
Iron 8.1mg	0%
Potassium 2064.7mg	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: 79.0%

Protein: 4.1%

Carbs: 16.9%