Most of you out there haven’t tried the typical Indian achar ( Spicy Mixed Pickle ), so here is a big treat for you all. You don’t have to be worried about finding the achar in your grocery stores as you can make it easily in your own kitchens.
You only need few spices and fresh raw veggies, this is all you need and then just wait for 4 to 5 days to enjoy the great taste of Indian spicy pickle. You can enjoy it with any Indian or your local dishes and also with plain Indian naan.
Prep Time – 20 Minutes
Difficulty Level – Medium
- 4 to 5 raw mangoes
- 5 to 6 lemons
- 2 carrots (peeled and cut in 1 inch pieces)
- 5 to 6 green chilies (whole)
- Salt as needed
- 2 tablespoons red chili powder
- 2 tablespoons fenugreek seeds
- 2 tablespoon nigella seeds
- 2 tablespoons mustard seeds
- 2 tablespoons fennel seeds
- Mustard oil as needed
- Wash the veggies and then cut the mangoes, carrots and the lemons into half then place in a large bowl.
- Add salt, fenugreek seeds, nigella seeds, red chili powder, fennel seeds and mustard seeds, mix well until all the veggies are fully coated. Set in sunlight for about 3 to 4 days and cover the bowl with a thin muslin cloth to prevent dust but keep on mixing the veggies by shaking the bowl up and down. Don’t touch with hands otherwise the pickle might get expire even before getting ready.
- After 4 days the spices are fully absorbed by all of the veggies, now you can transfer the veggies and spice mixture into a jar and then fill the jar with mustard oil. The level of mustard oil must be above the veggies. You can add the oil as it is to have a dominant and actual taste of mustard oil or if you don’t like its pungent smell, so can heat it until hot and then set aside to cool, that will reduce the pungency of mustard oil then simply add to the spiced veggies.
- Set the jar with veggies and oil in day light for 2 to 3 more days then so can enjoy the spiced mixed veggies pickle with anything you like.