Ingredients with Measurements:
- 2 cups mixed vegetables (carrots, cauliflower, green beans, bell peppers, onions), chopped
- 1/4 cup mustard oil
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1/4 cup vinegar
- 1/4 cup sugar
Special equipment needed:
- A large mixing bowl
- A non-reactive pot or jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped vegetables and salt. Mix well and set aside for 2 hours.
2. After 2 hours, drain the excess water from the vegetables and set them aside.
3. In a pan, heat the mustard oil until it starts to smoke. Remove from heat and let it cool down.
4. In a separate pan, dry roast the fennel seeds, cumin seeds, coriander seeds, mustard seeds, and fenugreek seeds until fragrant.
5. Grind the roasted seeds into a fine powder.
6. In a mixing bowl, combine the ground spice powder, red chili powder, turmeric powder, vinegar, and sugar. Mix well.
7. Add the cooled mustard oil to the spice mixture and mix well.
8. Add the chopped vegetables to the spice mixture and mix well.
9. Transfer the mixed vegetable achaar to a non-reactive pot or jar with a tight-fitting lid.
10. Store the achaar in a cool, dry place for 3-4 days before serving.
- Time:
Preparation time: 2 hours
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Protein: 2g
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Any other vegetables can be used in place of the ones listed in the recipe.
Variations:
- Add chopped mango or lime for a tangy twist.
- Add chopped garlic and ginger for added flavor.
Tips and tricks:
- Use a non-reactive pot or jar to store the achaar to prevent any metallic taste.
- Make sure to drain the excess water from the vegetables to prevent the achaar from becoming too watery.
- Adjust the spice level according to your taste.
Storage instructions:
- Store the mixed vegetable achaar in a cool, dry place for up to 2 weeks.
Reheating instructions:
- The achaar can be served at room temperature or slightly warmed up.
Presentation ideas:
- Serve the mixed vegetable achaar in a small bowl or on a plate with other Indian dishes.
Garnishes:
- Garnish with fresh cilantro or mint leaves.
Pairings:
- Serve with rice, naan, or roti.
Suggested side dishes:
- Serve with raita or yogurt.
Troubleshooting advice:
- If the achaar becomes too watery, drain the excess liquid and add more vinegar and sugar to thicken it up.
Food safety advice:
- Make sure to use clean utensils and equipment when making the achaar.
- Store the achaar in a clean, dry container.
Food history:
- Achaar is a traditional Indian pickle that is made with a variety of vegetables and spices.
Flavor profiles:
- The mixed vegetable achaar has a tangy, spicy, and slightly sweet flavor.
Serving suggestions:
- Serve the mixed vegetable achaar as a condiment or side dish with Indian meals.
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Region: Indian