Chapter 6 · Global Pickling Traditions
Indian-Style Mixed Vegetable Achar
Tangy, oil-and-spice-coated Indian achar: toasted mustard, fennel, and fenugreek wrapped around crunchy mixed veg. No special equipment or specialist grocer required.
- Method
- Fridge pickle
- Ready in
- At least 1 week
- Keeps
- Up to a month in the fridge
Ingredients
Short on veg, or got a glut? Tap any underlined amount and type what you have - everything else rescales to match.
- g mixed vegetables (carrots, cauliflower, green beans), cut into bite-sized pieces
- tbsp neutral oil (sunflower or vegetable)
- tbsp mustard seeds
- tbsp fennel seeds
- tbsp fenugreek seeds
- tbsp turmeric
- tbsp chilli powder (adjust to taste)
- tbsp pickling salt
- ml white vinegar
- cloves garlic, crushed
- tbsp grated ginger
Method
Prepare your jars
Sterilise your jars and lids in boiling water.
Blanch the vegetables
Blanch the mixed vegetables in boiling water for 2 minutes, then drain thoroughly and pat dry - excess water is the enemy of a good achar.
Toast the spices
In a dry pan, toast the mustard, fennel, and fenugreek seeds until fragrant, about 1 minute. Let cool, then grind coarsely.
Make the spice paste
Warm the oil gently until hot but not smoking, then let it cool slightly. Mix with the toasted spices, turmeric, chilli powder, salt, garlic, and ginger.
Coat the vegetables
Toss the blanched vegetables thoroughly in the spice paste.
Pack the jars
Pack tightly into the jars, then pour over the vinegar, ensuring everything is fully submerged.
Seal and store
Seal and refrigerate for at least a week before eating, shaking gently every day or two.
Good to know
- This is a fridge pickle - keep it refrigerated at all times and enjoy within a month.