Vegan Spicy Indian Mixed Vegetable Achar

Dive into the bold and fiery flavors of Vegan Spicy Indian Mixed Vegetable Achar, a tangy, oil-based pickle brimming with aromatic spices and crisp, fresh veggies. This traditional Indian condiment combines blanched cauliflower, carrots, and green beans with a fragrant spice blend of mustard seeds, fenugreek, nigella, and asafoetida, all tempered in smoky mustard oil. The addition of turmeric, red chili powder, and a splash of vinegar infuses the vegetables with vibrant color and a zesty kick. Perfectly preserved in an airtight jar, this homemade achar develops its robust flavor over a couple of days, making it the ideal accompaniment to steamed rice, buttery parathas, or hearty dals. With its rich, tangy taste and versatile usage, this vegan-friendly delight is a must-try for pickle enthusiasts.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 1 cup cauliflower florets
• 1 cup carrots, julienned
• 1 cup green beans, cut into 1-inch pieces
• 2 teaspoons mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon nigella seeds (kalonji)
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 cup mustard oil
• 0.25 cup white vinegar
• 2 teaspoons salt
• 1 tablespoon ginger, julienned
• 2 pieces green chilies, slit
• 0.25 teaspoon asafoetida (hing)

Directions

Step 1

Wash and prepare all the vegetables (cauliflower, carrots, green beans) by cutting them into bite-sized pieces. Pat them dry completely using a clean kitchen towel. Moisture must be avoided to ensure the achar stays fresh longer.

Step 2

Heat water in a large pot and blanch the vegetables for 1-2 minutes. Drain and spread them out on a clean towel to air dry for 20-30 minutes.

Step 3

Heat mustard oil in a pan until it reaches its smoking point, then reduce the heat to low.

Step 4

Add mustard seeds, fenugreek seeds, nigella seeds, and asafoetida to the hot oil. Let them crackle for 30 seconds.

Step 5

Add the turmeric powder, red chili powder, and julienned ginger. Stir for 1-2 minutes on low heat until the spices are fragrant.

Step 6

Turn off the heat and let the spiced oil cool slightly. Then, add the blanched and dried vegetables to the pan and toss well to coat them with the spiced oil.

Step 7

Mix in the slit green chilies, white vinegar, and salt. Stir to combine everything evenly.

Step 8

Transfer the achar to a sterilized airtight glass jar. Press the mixture down to remove air pockets, ensuring the vegetables are submerged in the spiced oil.

Step 9

Seal the jar and let the achar sit at room temperature for 1-2 days to marinate and develop flavors before serving. Shake the jar gently once a day to mix the contents.

Step 10

Store the achar in a cool, dry place or in the refrigerator for longer shelf life. Serve as a tangy and spicy condiment with rice, parathas, or other Indian dishes.

Nutrition Facts

Serving size	(806.1g)

Amount per serving	% Daily Value*
Calories	2319.6

Total Fat 237.9g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 4914.5mg	0%
Total Carbohydrate 47.6g	0%
Dietary Fiber 17.9g	0%
Total Sugars 18.4g
Protein 10.7g	0%

Vitamin D 0IU	0%
Calcium 220.5mg	0%
Iron 7.4mg	0%
Potassium 1693.4mg	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: 90.2%

Protein: 1.8%

Carbs: 8.0%