Punjabi Achaar

Punjabi Achaar

Punjabi Achaar

Veg Vegan

Mustard-oil mixed vegetable pickle — raw mango, carrot, turnip, cauliflower, and green chilli cut into chunks and sun-dried, then packed in jars with a masala of mustard seeds, fennel, nigella, fenugreek, turmeric, red chilli, and enough mustard oil to fully submerge the vegetables. Left to cure in the sun for several weeks until the vegetables soften and absorb the sharp, pungent masala. Every Punjabi household has its own achaar recipe; the winter batch made from tender baby mangoes and the summer batch using raw mango are considered the two most important seasonal food events in the Punjabi kitchen.

Cuisines

Himachali Punjabi Delhi

Best for

Breakfast Lunch Dinner

Recipe

Prep: 30 min Cook: 15 min Total: 45 min 2-3 servings

Ingredients

250 grams mixed vegetables (carrot, cauliflower, turnip)
2 tablespoons mustard oil
1 tablespoon mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds
1 tablespoon nigella seeds
1 tablespoon red chili powder
1 tablespoon turmeric powder
1 tablespoon salt
1 cup vinegar
1 cup water

Instructions

  1. 1 Wash and cut the mixed vegetables into bite-sized pieces.
  2. 2 In a pot, bring water to a boil and blanch the vegetables for 3-4 minutes.
  3. 3 Drain and spread the vegetables on a clean cloth to dry completely.
  4. 4 Heat mustard oil in a pan until it smokes, then let it cool slightly.
  5. 5 Add mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds to the oil and let them splutter.
  6. 6 Mix in red chili powder, turmeric powder, and salt.
  7. 7 Add the dried vegetables to the spice mixture and stir well to coat.
  8. 8 Pour vinegar and water into the mixture and bring it to a boil.
  9. 9 Let the achaar cool, then transfer it to a clean, dry jar.
  10. 10 Store the jar in a cool, dry place for 3-4 days to allow the flavors to develop.

Tips

Ensure the vegetables are completely dry before mixing with spices to prevent spoilage.