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Achaar-fully Delicious: My Veggie Pickle Pandemonium!

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Chef Curry Do’pyaza

Achaar-fully Delicious: My Veggie Pickle Pandemonium!

Namaste, Salaam, and Sat Sri Akal, food lovers! Chef Curry Do’pyaza here, back in your kitchens and hearts, ready to whisk you away on another flavorful adventure. Today, we’re diving headfirst into the tangy, spicy, and utterly irresistible world of Mixed Vegetable Pickle, or as we lovingly call it in India, achaar.

This vibrant pickle isn’t just a condiment; it’s a burst of sunshine in a jar, a flavor explosion that can transform a simple meal into a delightful feast. It’s a staple in Indian households, especially during the hot summer months when fresh vegetables are abundant and preserving them becomes a delicious necessity. You’ll find it gracing tables during festive occasions like Diwali, Holi, and even weddings, adding a zing to every bite.

A Pickle’s Tale: A Brief History

Pickling, my friends, is an ancient art. It’s believed that the first pickles were made in Mesopotamia around 2400 BC! In India, the tradition of making achaar has been passed down through generations. Each region, each family, has its own unique recipe, making the world of Indian pickles incredibly diverse and exciting. This Mixed Vegetable Pickle is a testament to that diversity, bringing together a medley of flavors and textures in one delightful concoction.

Let’s Get Pickling!

Preparation Time: 20 minutes (plus 2-3 hours for sun drying, optional)
Cooking Time: 15 minutes

Ingredients:

  • 250 grams Gajar (Carrots), peeled and chopped into small pieces
  • 250 grams Gobhi (Cauliflower), separated into small florets
  • 200 grams Shalgam (Turnip), peeled and chopped into small pieces
  • 150 grams Adrak (Ginger), peeled and finely chopped
  • 100 grams Hari Mirch (Green Chilies), slit lengthwise
  • 2 tablespoons Sarson ka Tel (Mustard Oil)
  • 1 teaspoon Methi Dana (Fenugreek Seeds)
  • 1 teaspoon Kalonji (Nigella Seeds)
  • 1 teaspoon Saunf (Fennel Seeds), coarsely crushed
  • 1/2 teaspoon Ajwain (Carom Seeds)
  • 1/2 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Lal Mirch Powder (Red Chili Powder), adjust to taste
  • 2 tablespoons Rai Powder (Mustard Powder)
  • 2 tablespoons Sirka (Vinegar)
  • Salt to taste

Instructions:

  1. Prep the Veggies: Wash all the vegetables thoroughly. Spread them out on a clean kitchen towel and let them dry completely. This is crucial! Moisture is the enemy of a good pickle.
  2. The Sun’s Embrace (Optional): For a longer shelf life, spread the chopped vegetables on a large tray and let them sun-dry for 2-3 hours. This helps remove any remaining moisture. If you don’t have access to strong sunlight, you can skip this step.
  3. Spice It Up: In a large bowl, combine the dried vegetables, ginger, and green chilies. Add haldi powder, lal mirch powder, rai powder, methi dana, kalonji, saunf, ajwain, and salt. Mix everything really well, ensuring that the spices coat the vegetables evenly.
  4. Oil’s Time to Shine: Heat sarson ka tel in a pan until it smokes slightly. Let it cool down a bit (but not completely cold). This process helps mellow the strong flavor of the mustard oil.
  5. Mix and Marinate: Pour the slightly cooled mustard oil over the spiced vegetables. Add the vinegar. Mix well. The vinegar acts as a preservative.
  6. Jar It Up: Transfer the pickle to a clean, dry, airtight glass jar. Make sure the vegetables are submerged in the oil.
  7. Patience is Key: Leave the pickle to marinate for at least 3-4 days in a cool, dark place, shaking the jar occasionally to ensure even distribution of the spices. The flavors will deepen and meld together beautifully over time.

Tips for Achaar Perfection:

  • Dry, Dry, Dry: I can’t stress this enough! Make sure your vegetables are completely dry before pickling. Moisture leads to mold and spoilage.
  • Quality Oil: Use good quality sarson ka tel. It’s the heart and soul of this pickle.
  • Spice it Right: Adjust the amount of lal mirch powder according to your spice preference.
  • Cleanliness is Godliness: Always use clean, dry utensils and jars.
  • Storage: Store the pickle in a cool, dark place. With proper care, it can last for several months.

Achaar Your Way: Cooking Variations

  • Gas Stove: Follow the instructions above. It is the most common way to make pickle.
  • Induction Stove: Similar to gas stove, adjust the heat settings as needed.
  • Pressure Cooker: Not recommended for this recipe as it can make the vegetables mushy.
  • Oven: You can dry the vegetables in a low-heat oven (around 100°C or 212°F) for 1-2 hours instead of sun-drying.
  • Microwave: Not recommended for this recipe.
  • Air Fryer: You can try air-frying the vegetables for a few minutes to remove moisture, but be careful not to overcook them.
  • Slow Cooker/Crockpot: Not recommended for this recipe.

Nutritional Information (Approximate per serving):

  • Calories: 50-70
  • Fat: 4-6 grams
  • Carbohydrates: 3-5 grams
  • Protein: 1 gram
  • Fiber: 1-2 grams

Serving Suggestions:

This Mixed Vegetable Pickle is incredibly versatile. Enjoy it with:

  • Parathas and rotis
  • Dal and rice
  • Khichdi
  • Puri and sabzi
  • Even a simple cheese sandwich!

It adds a delightful zing to any meal.

Your Achaar Adventure Awaits!

So there you have it, my friends! My recipe for a truly delicious Mixed Vegetable Pickle. Now, it’s your turn to get into the kitchen and create your own batch of sunshine in a jar. Trust me, the effort is well worth it.

Go on, give this recipe a try and share the deliciousness with your friends and family. Happy pickling!