🍽️ FittestMe.aiFoodsNutrients

Indian achar (pickle) Recipe

Indian · Condiment · 20 min total

A tangy, spicy, and oil-based Indian pickle made with fresh vegetables and a blend of aromatic spices, perfect as a condiment to elevate any meal.

Ingredients

• 1 lb (450g) mixed vegetables (e.g., carrots, cauliflower, green mango), cut into bite-sized pieces
• 3 tbsp salt
• 1 tbsp turmeric powder
• 2 tbsp mustard oil or vegetable oil
• 2 tbsp yellow mustard seeds, coarsely ground
• 1 tbsp fennel seeds, coarsely ground
• 1 tbsp cumin seeds, coarsely ground
• 1 tbsp red chili powder (adjust to taste)
• 1 tsp fenugreek seeds
• 1/2 cup mustard oil (for final mixing)
• 2 tbsp white vinegar or lemon juice

Instructions

1. Wash and dry the vegetables thoroughly. Cut into small, uniform pieces. Place in a large bowl, add salt and turmeric, and mix well. Cover and let sit for 2-3 hours or overnight in a cool place.
2. Drain any water released from the vegetables. Spread them on a clean cloth or paper towel and let air-dry for 1-2 hours until surface moisture is gone.
3. In a small pan, heat 2 tbsp mustard oil until smoking. Remove from heat and let cool slightly. Add the coarsely ground mustard seeds, fennel seeds, cumin seeds, red chili powder, and fenugreek seeds. Stir and let the spices bloom for 30 seconds.
4. In a large mixing bowl, combine the dried vegetables with the spice-oil mixture. Add the remaining 1/2 cup mustard oil and vinegar or lemon juice. Mix thoroughly.
5. Transfer the pickle to a clean, dry glass jar. Press down to remove air pockets. Cover with a tight lid and place in a sunny spot for 3-5 days, shaking the jar daily. After that, store in a cool, dark place. The pickle will mature in about 2 weeks.

Tips

• Ensure all utensils and jars are completely dry to prevent spoilage.
• For a quicker version, skip sunning and refrigerate after mixing; consume within a month.
• Serve with Indian breads, rice, or as a side to curries.

More about Indian achar (pickle) →

AI estimate may be inaccurate · Terms