Mixed Vegetables Pickle (Achaar)

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🌶️ Mixed Vegetable Pickle (Achaar)

A flavorful and tangy homemade pickle made with cauliflower, carrots, capsicum, dates, and a bold spice mix. Perfect with flatbreads or rice dishes.

Ingredients

Vegetables & Flavorings:

  • 2–3 Tbsp finely chopped ginger
  • 2–3 Tbsp finely chopped garlic
  • 2–3 green chillies, finely chopped (adjust to taste)
  • Handful of curry leaves
  • 1½–2 cups cauliflower, cut into small pieces
  • 2 carrots, cut into small pieces
  • ½ capsicum, cut into small pieces
  • 10–12 dates, seeds removed and chopped
  • Sesame oil (or coconut/other oil, but sesame enhances flavor)
  • 1 tsp fenugreek seeds
  • 1½ tsp mustard seeds

Spice Paste:

  • 2 Tbsp Kashmiri chilli powder
  • 1 Tbsp paprika powder
  • 1 Tbsp turmeric powder
  • 2 tsp crushed mustard seeds + fenugreek seeds
  • 1 tsp hing (asafoetida)
  • 4–5 Tbsp water (to form a paste)
  • 2–3 tsp salt (or as needed)
  • 2–3 Tbsp jaggery or sugar (adjust to taste)
  • ¾–1 cup natural white vinegar
  • ½–¾ cup hot water

Instructions

  1. Blanch Cauliflower: Boil cauliflower in salted hot water for 3–4 minutes. Drain and keep aside.
  2. Temper Spices: Heat sesame oil in a wide pan. Add mustard seeds and fenugreek seeds. Once they crackle, add curry leaves, green chilli, ginger, and garlic. Cook until aromatic. Add 1 spoon of spice paste, sauté until raw smell disappears. Remove and keep aside.
  3. Cook Vegetables One by One:
    • Cauliflower: Sauté until almost cooked, add spice paste, mix and cook. Remove and keep aside.
    • Carrots: Sauté until almost cooked, add spice paste, mix and cook. Remove and keep aside.
    • Capsicum & Dates: Sauté capsicum for a few minutes, add dates, cook till almost done. Add spice paste, mix and cook.
  4. Combine: Return all sautéed vegetables to the pan. Mix well. Add salt, jaggery, vinegar, and ¼ cup hot water. Bring to a gentle boil.
  5. Cool & Store: Let the mixture cool completely. Transfer to a clean, airtight glass jar. Rinse the pan with boiling hot water + a little vinegar, pour over the pickle. (Rinse jar first with boiling hot water, then vinegar before filling).

Tips

  • Sesame (gingelly) oil gives the best flavor, but coconut or neutral oils can be used.
  • Adjust jaggery, vinegar, and chilli to balance sweet, sour, and spicy notes.
  • Store in a clean, dry glass jar — pickle tastes even better after a day or two as flavors mature.
  • I usually refrigerate the pickle after a day to keep it fresh.
  • Enjoy as a side with flatbreads, rice, or even sandwiches.

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