Reach for the Light


Mixed Vegetable Pickle (Achar) Recipe for Spicy Delight

Discover the art of making mixed vegetable pickle, commonly known as “Achar” in South Asian culinary traditions. Elevate the flavors with the addition of oil, which not only enhances taste but also acts as a natural preservative. Customize the vegetable and spice quantities to suit your taste preferences for a personalized culinary experience.


For the Pickling Mix:

  • 2 cups cauliflower florets
  • 1 cup thinly sliced or julienned carrots
  • 1 cup thinly sliced white or red onions
  • 1 cup sliced radishes
  • 4 cloves minced garlic
  • 1/2 cup julienned ginger
  • 2 tablespoons salt

For the Pickling Spices:

  • 1 tablespoon mustard seeds
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon turmeric powder
  • 1 tablespoon red chili powder (adjust to taste)


  1. Prepare Vegetables:
  • Wash and chop vegetables into bite-sized pieces. Toss with salt and set aside for 1-2 hours.
  1. Prepare Pickling Spice Mix:
  • Dry roast mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and coriander seeds until aromatic. Grind into a coarse powder.
  • Add turmeric powder and red chili powder to the spice mix. Mix well.
  1. Mix Vegetables with Pickling Spices:
  • Combine the spice mix with vegetables, ensuring an even coating. Place in an open-mouthed bowl, covering it with a kitchen cloth. Leave for 5 days, stirring daily for optimal flavor.
  1. Prepare Oil:
  • Heat mustard oil until it reaches the smoking point. Cool to room temperature and pour over the spiced vegetables. Mix well for an even coating.
  1. Transfer to a jar with a lid.

This oil-infused mixed vegetable pickle adds a burst of flavor to your meals and complements rice, flatbread, or any dish of your choice. Adjust spice levels to suit your taste preferences for a delightful culinary experience.

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