Winter Special Instant Vegetable Achar
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Ingredients
  • 1 qt Radish (Julienne)
  • 1/2 kg Half Boiled Cauliflower (Diced)
  • 1 qt Cucumber (Julienne)
  • 1/2 cup Soft Green Peas ((Optional))
  • 10 qt Green Chilies (Julienne)
  • 1 qt Ginger (Julienne)
  • 1 tbsp White Sesame Seeds
  • 1/2 tbsp Fenugreek Seeds (Roasted and Powdered)
  • 1 tsp Turmeric Powder
  • 1 cup Salt
  • 1 cup Mustard Oil
  • 1 tsp Cumin Powder (Roasted and Powdered)
  • 1 tsp Coriander Powder (Roasted and Powdered)
  • 2 qt Lemon Juice
  • 1 tsp Fennel Seeds (Roasted and Powdered)
  • 1 tsp Asofoetida
  • 1 tsp Onion Seeds (Commonly known as Kalaunji)
Instructions
  1. Take a mixing bowl and add all the vegetables and wash all the vegetables except the potatoes.
  2. First, to prepare homemade pickle masala, take ½ tbsp yellow mustard seeds, ½ tsp mustard, ½ tbsp cumin, ½ tbsp fennel, 1 tsp coriander seeds, and ¼ tsp fenugreek seeds in a pan.
  3. Dry roast the spices on low flame until they turn aromatic. Cool completely, and grind to a coarse powder. Keep aside.
  4. Spread the vegetables on a dry clean cloth. We want all the excess water to be dried off.
  5. In a large kadhai, heat 1 cup mustard oil until it turns smoky hot. Now turn off the flame and cool the oil slightly.
  6. Add 1 tsp mustard seeds, 1 tsp fennel seeds, ¼ tsp Methi seeds, ¼ tsp ajwain, ¼ tsp Hing, and 1 tbsp kalonji. Cook until the spices turn aromatic.
  7. Now add 1½ cup radish, 1½ cup carrot, 4 tbsp ginger,1 cup boiled cauliflower, some green chillies and cook on low flame. Cook until the vegetables shrink slightly, yet the crunchiness remains. Your Achar is ready to be consumed.
Recipe Notes

You can store this achar in the refrigerator and consume this achar throughout the year.