Indian mixed pickle, also known as achaar, is a popular condiment in Indian cuisine that is made by pickling a variety of vegetables and spices. My version is the spicy one with chilies, carrots, garlic, and ginger.
This tangy and spicy pickle is typically served as a side dish or used as a condiment to add flavor to a variety of Indian dishes. Let’s see how you can make this Indian mixed pickle dish at home.
The vegetables used in mixed pickle can vary depending on the region and the availability of ingredients. Common vegetables used in mixed pickle include mango, lime, green chili, carrot, cauliflower, and ginger.
Spices such as cumin, mustard seeds, fennel, and coriander are also used to give the pickle its unique flavor.
Tips and Tricks
To make mixed pickle, the vegetables are typically chopped into small pieces and mixed with spices and salt. The mixture is then placed in a jar and left to ferment for several days, allowing the flavors to develop and the vegetables to soften.
Mixed pickle is a popular condiment in Indian households and is often served with rice, flatbreads, or curry dishes. It is also used as a flavoring agent in a variety of Indian dishes, adding a tangy and spicy kick to the flavor profile.
In addition to its delicious taste, mixed pickle also offers several health benefits. The fermentation process used to make the pickle creates beneficial bacteria that can improve gut health and digestion.
The spices used in the pickle, such as turmeric and cumin, are also believed to have anti-inflammatory and antioxidant properties.
Overall, Indian mixed pickle is a flavorful and healthy condiment that adds a unique and delicious taste to a variety of Indian dishes. It is a must-try for anyone interested in exploring the rich and diverse flavors of Indian cuisine.
Ingredients
- 2 cups mixed vegetables (such as carrots, turnips, radishes, lemon, and green mango), cut into bite-sized pieces
- 2 teaspoons salt
- 1 teaspoon turmeric powder
- 2 teaspoon hot chili powder
- ¼ cup mustard oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 tablespoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2 dried red chilies
- 4 cloves of garlic, whole or sliced
- Juice of two lime or vinegar equal amount
Instructions
- In a large bowl, mix the cut vegetables with salt and turmeric powder.
- Allow the mixture to sit for 2 hours. If you can, leave them for about 24 hours to 48 hours near a sunny window.
- In a small pan, dry roast the seeds. Add the fenugreek, cumin, mustard, fennel, coriander seeds, and dried red chilies. Cook until fragrant (about 1 minute). Let them cool and make it a fine powder.
- In a large jar, layer the salted vegetables and the spice mixture.
- Repeat the layering until all the vegetables and spices are used up.
- Pour the lime juice or vinegar mixture over the vegetables and spices in the jar.
- Stir to evenly distribute the mixture.
- Cover the jar and allow the pickle to sit for at least a day or two to allow the flavors to develop.
- Serve as a side dish or condiment. Enjoy!
- If you want to store this for a long time, follow the next steps.
- Heat mustard oil and cool it down. When the oil is warm, add turmeric powder and chili powder.
- Mix the oil in the pickle and keep it in the sun for about 4-6 days. Now store it in a cool place for six months.
📖 Recipe
Indian Mixed Pickle Recipe
Ingredients
- 2 cups mixed vegetables, such as carrots, turnips, radishes, lemon, and green mango, cut into bite-sized pieces
- 2 teaspoons salt
- 1 teaspoon turmeric powder
- 2 teaspoon hot chili powder
- ¼ cup mustard oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 tablespoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2 dried red chilies
- 4 cloves of garlic, whole or sliced
- Juice of two lime or vinegar equal amount
Instructions
- In a large bowl, mix the cut vegetables with salt and turmeric powder.2 cups mixed vegetables, 2 teaspoons salt, 1 teaspoon turmeric powder, 4 cloves of garlic
- Allow the mixture to sit for 2 hours. If you can, leave them for about 24 hours to 48 hours near a sunny window.
- In a small pan, dry roast the seeds. Add the fenugreek, cumin, mustard, fennel, coriander seeds, and dried red chilies. Cook until fragrant (about 1 minute). Let them cool and make it a fine powder.1 teaspoon fenugreek seeds, 1 teaspoon cumin seeds, 1 tablespoon mustard seeds, 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, 2 dried red chilies
- In a large jar, layer the salted vegetables and the spice mixture.
- Repeat the layering until all the vegetables and spices are used up.
- Pour the lime juice or vinegar mixture over the vegetables and spices in the jar.Juice of two lime or vinegar equal amount
- Stir to evenly distribute the mixture.
- Cover the jar and allow the pickle to sit for at least a day or two to allow the flavors to develop.
- Serve as a side dish or condiment. Enjoy!
If you want to store this for a long time, follow the next steps.
- Heat mustard oil and cool it down. When the oil is warm, add turmeric powder and chili powder.2 teaspoon hot chili powder, ¼ cup mustard oil, 1 teaspoon turmeric powder
- Mix the oil in the pickle and keep it in the sun for about 4-6 days. Now store it in a cool place for six months.
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