The vibrant, tangy explosion of flavors in a good Indian mixed vegetable pickle, or achar, is an experience unlike any other. This quintessential condiment, a staple in Indian cuisine, elevates even the simplest meals with its complex blend of spices and the satisfying crunch of perfectly pickled vegetables. From the fiery kick of chilies to the subtle sweetness of certain vegetables, every bite is a journey through India's rich culinary heritage. Homemade achar offers a customizable experience, allowing you to tailor the spice level and vegetable selection to your exact preferences.
This recipe will guide you through the process of creating your own delicious and authentic mixed vegetable pickle. Using readily available ingredients and a simple yet effective method, you'll soon be enjoying the satisfying results of your homemade achar. Prepare to embark on a flavorful adventure as we delve into the step-by-step instructions below.
Tools Needed
- Pan
- Sieve
- Strainer
- Mortar and pestle (or blender)
- Glass container
Ingredients
- Radishes: 2
- Carrots: 3
- Green chilies: 10-12
- Cauliflower
- Bananas
- Ginger
- Green peas
- Mustard seeds (thick): 1/4 cup
- Fennel seeds: 1 tablespoon
- Fenugreek seeds: 1 teaspoon
- Cumin seeds: 2 teaspoons
- Coriander seeds: 2 teaspoons
- Celery: 1 teaspoon
- Black pepper: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Kalonji (Nigella seeds): 1 teaspoon
- Salt: 1/2 teaspoon
- Pink salt or black salt: 1/2 teaspoon
- Red chili powder: 1/4 teaspoon
- Vinegar: 1/4 cup
- Oil: 1.5 cups
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Spices
- Wash all vegetables thoroughly. Peel carrots and radishes if necessary.
- Cut vegetables into long, thin pieces (carrots, radishes, beans). Finely chop green chilies and ginger.
- Dry roast mustard seeds, fennel seeds, cumin seeds, coriander seeds, and fenugreek seeds separately until lightly fragrant. Let cool completely.
- Grind the roasted spices into a fine powder.
Step 2. Cook and Dry the Vegetables
- Boil the cut vegetables (except green peas and ginger) in water for 5-6 minutes until tender.
- Drain the boiled vegetables and dry them in the sun or with a fan for about an hour.
Step 3. Sauté and Mix the Ingredients
- Heat oil in a pan. Add cumin seeds, black pepper, chopped green chilies, and ginger. Saute for 2 minutes.
- Add turmeric powder to the pan, then add the dried vegetables, celery, salt, pink/black salt, and red chili powder. Mix well.
- Stir in the ground spice powder and mix thoroughly.
Step 4. Finalize and Store
- Add vinegar and mix well. Let it cool completely.
- Store the pickle in a clean, dry glass container.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Use any vegetables you have on hand.
- Don't overcook the vegetables. 5-6 minutes is sufficient.
- Add green peas towards the end of the cooking process.
- Ensure the spices are completely cool before grinding to prevent burning.
- Vinegar helps preserve the pickle and prevents spoilage.
Nutrition
- Calories: approximately 600-700
- Fat: 50-60g
- Carbs: 20-25g
- Protein: 5-7g
FAQs
1. How long does the pickle last?
A properly made and stored mixed vegetable pickle can last for several months, even up to a year, in the refrigerator. Ensure the jar is completely sterilized before storing.
2. Can I use different vegetables?
Absolutely! Feel free to experiment with your favorite vegetables. However, ensure they are firm and not overly watery to prevent spoilage.
3. What if my pickle is too spicy?
Add a spoonful of sugar or a squeeze of lime juice to help balance the spice. You can also dilute a serving with yogurt or raita to reduce the heat.
With its vibrant colors, complex flavors, and satisfying crunch, your homemade Indian mixed vegetable pickle is ready to enjoy! This recipe allows you to personalize your achar to your liking, ensuring a unique and delicious addition to any meal. So go ahead and savor the fruits (and vegetables!) of your labor!