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A tangy and spicy North Indian mixed vegetable pickle, packed with the flavors of carrots, cauliflower, and turnips in a mustard oil base. This homemade achaar is the perfect condiment to spice up any meal.
Prepare and Dry the Vegetables
Roast and Grind the Spices
Heat and Cool the Mustard Oil
A tangy and spicy North Indian mixed vegetable pickle, packed with the flavors of carrots, cauliflower, and turnips in a mustard oil base. This homemade achaar is the perfect condiment to spice up any meal.
This north_indian recipe takes 105 minutes to prepare and yields 90 servings. At 40.44 calories per serving with 0.33g of protein, it's a moderately challenging recipe perfect for side.
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Assemble the Achaar
Jar and Mature the Pickle
You can make this achaar with other firm vegetables like radish (mooli), green beans, or lotus stem (kamal kakdi).
For a 'Khatta Meetha' version, add 2-3 tablespoons of jaggery powder or sugar along with the spices in Step 4.
Increase the amount of green chilies or add 1 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
The natural fermentation process that occurs as the pickle matures encourages the growth of beneficial probiotics, which support a healthy digestive system.
Made with a variety of vegetables and spices like turmeric and mustard seeds, this achaar is a good source of antioxidants that help fight free radicals in the body.
Spices like fennel seeds (saunf), ginger, and asafoetida (hing) are traditionally known to aid digestion, reduce bloating, and improve appetite.
Ingredients like garlic, ginger, and turmeric have natural anti-inflammatory and antimicrobial properties that can help strengthen the immune system.
When stored correctly in a sterilized jar with enough oil to cover the vegetables, this achaar can last for up to a year at room temperature in a cool, dark place. Always use a clean, dry spoon to serve.
Any moisture on the vegetables can lead to the growth of mold and bacteria, causing the pickle to spoil quickly. Air-drying removes surface water, which is essential for preservation.
Mustard oil is traditional for North Indian pickles and provides a unique, pungent flavor that is characteristic of achaar. While you can use other oils like sesame or sunflower, the taste and authenticity will be significantly different.
Bitterness in achaar is almost always caused by over-roasting or burning the fenugreek seeds (methi dana). It's important to roast them on low heat only until they are fragrant.
In moderation, yes. It's rich in vegetables and beneficial spices. The fermentation process also creates probiotics good for gut health. However, it is high in sodium and oil, so it should be consumed as a condiment in small quantities.
One tablespoon (approx. 15g) of this Vegetable Achaar contains about 35-45 calories, primarily from the mustard oil.
This recipe goes great with these complete meals
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