Sindhi Achaar

Name: Sindhi Achaar
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2-3 servings
Cuisine: Sindhi
Ingredients: 1 cup mixed vegetables (carrot, cauliflower, turnip); 1 cup mustard oil; 2 tablespoons fenugreek seeds; 2 tablespoons fennel seeds; 2 tablespoons mustard seeds; 1 tablespoon turmeric powder; 1 tablespoon red chili powder; 1 tablespoon salt; 1 cup white vinegar; 1 teaspoon asafoetida; 4 cloves garlic, chopped; 4 slices ginger, julienned; 2 green chilies, slit

Veg Vegan

Sindhi mixed vegetable pickle in mustard oil — green chillies, raw mango, carrot, lotus stem, and turnip packed in mustard oil with a masala of fennel, nigella, fenugreek, mustard seeds, dried red chilli, and turmeric. The Sindhi achaar differs from Punjabi or Rajasthani pickles in its use of lotus stem (kamal kakdi), which is a signature Sindhi vegetable, and in the proportion of fennel which gives the pickle a sweeter, more anise-forward character. Made in autumn in large batches; the first jar opened after three weeks of sun-maturing is a household ritual. Eaten in small quantities alongside every Sindhi meal.

Cuisines

Sindhi

Best for

Breakfast Lunch Dinner

Recipe

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

Ingredients

1 cup	mixed vegetables (carrot, cauliflower, turnip)
1 cup	mustard oil
2 tablespoons	fenugreek seeds
2 tablespoons	fennel seeds
2 tablespoons	mustard seeds
1 tablespoon	turmeric powder
1 tablespoon	red chili powder
1 tablespoon	salt
1 cup	white vinegar
1 teaspoon	asafoetida
4 cloves	garlic, chopped
4 slices	ginger, julienned
2 green	chilies, slit

Instructions

1 Wash and cut the mixed vegetables into bite-sized pieces.
2 Blanch the vegetables in boiling water for 2-3 minutes and drain them.
3 Heat mustard oil in a pan until it reaches smoking point, then let it cool slightly.
4 Add fenugreek seeds, fennel seeds, and mustard seeds to the oil and let them splutter.
5 Add asafoetida, garlic, ginger, and green chilies to the oil and sauté for a minute.
6 Mix in turmeric powder, red chili powder, and salt.
7 Add the blanched vegetables to the spice mixture and stir well to coat them.
8 Pour in the vinegar and mix thoroughly.
9 Allow the achaar to cool completely before transferring it to a sterilized jar.
10 Store the achaar in a cool, dry place for at least 2-3 days before consuming to allow the flavors to meld.

Tips

For a longer shelf life, ensure the jar is completely dry before storing the achaar.