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Mix Veg Achaar is a vibrant, spicy, and tangy Indian pickle made with seasonal vegetables and aromatic spices. A favorite accompaniment to Indian meals, this pickle adds a zesty punch to everything from plain parathas to dal-chawal.
Ingredients
Vegetables (cut into 1-inch pieces):
1 cup carrots
1 cup cauliflower florets
1 cup green beans
1 cup raw mango (optional, for extra tang)
8–10 garlic cloves
2–3 green chilies (slit)
Spices & Other Ingredients:
2 tbsp mustard seeds (coarsely crushed)
1 tbsp fennel seeds (saunf)
1 tbsp nigella seeds (kalonji)
1 tbsp fenugreek seeds (methi dana)
1 tbsp turmeric powder
2 tbsp red chili powder (adjust to taste)
Salt to taste
1 tsp asafoetida (hing)
1.5 cups mustard oil (or use half mustard + half sunflower oil)
1 tbsp vinegar or lemon juice (for preservation)
Instructions
Prepare the Vegetables
Wash and dry all vegetables thoroughly.
Cut them into bite-sized pieces.
Spread them on a cloth and sun-dry for 4–5 hours or keep under a fan until moisture is gone.
Dry Roast & Crush Spices
Lightly dry roast mustard, fennel, nigella, and fenugreek seeds.
Coarsely crush them for better flavor release.
Heat the Oil
Heat mustard oil until it reaches its smoking point.
Turn off the flame and let it cool slightly.
Mix It All
In a large bowl, mix dried vegetables, roasted spices, turmeric, chili powder, salt, hing, and lemon juice/vinegar.
Pour warm oil over it and mix well.
Store & Ferment
Transfer the pickle into a sterilized glass jar.
Leave it in the sun or a warm place for 4–5 days, shaking the jar daily.
Source : Oh Women
