Mix Vegetable Kanji/Achar

Mix Vegetable Kanji/Achar - Plattershare - Recipes, food stories and food lovers
This is a very simple recipe made of few ingredients. This is very good for stomach and a must have in winters as we tend to eat anything and everything in winters.
5 from 2 votes
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Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Served As: Breakfast, Dinner, Lunch
Recipe Cuisine Type: North Indian
Recipe Taste: Tangy
Calories 171 kcal
Servings 4

Ingredients
 

  • 2 Raddish white, little thick and medium sized
  • 2 Carrot medium sized
  • 5 to 6 White fava beans (safed sem), optional
  • 1 Turnip medium sized, optional
  • 6 to 8 Green Chillies
  • 2 inch Ginger
  • 50 gm Black Mustard seeds [rai]
  • 1 tsp Turmeric Powder
  • 1 tbsp Mustard oil
  • 1/2 tsp asafoetida
  • 1 liters Water
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Instructions
 

  • Wash all the vegetables and chop as per your desired shape . Slit green chilies from the middle and chop ginger as Julian. While doing all the chopping boil 1 lit water. When the water starts boiling add carrots to it. Cook covered for 2-3 min.
  • Switch off the gas and add all other vegetables along with chilies and ginger. Cover with a lid for 20 min. Check if all the vegetables are boiled but not mushy.
  • Separate everything from water with the help of a sieve keep it for sometime to remove any water in vegetables. Grind mustard into thick powder. Mix oil . mustard powder, turmeric and salt to the vegetables.
  • Add the water to it in which we have boiled the vegetables. The water should not be warm anymore. Transfer the contents in a glass jar and keep it under the sun for 4-5 days. The water will acquire the mustard flavor and taste great.

Recipe Notes

  • Chop vegetables in thick slices so that vegetables should not be mushy
  • If you are not using optional vegetables then increase the quantity of carrot and raddish or decrease the quantity of spices accordingly.
  • We are adding carrot first because it takes more time to cook then other vegetables we are using.
  • If you don’t have enough sunlight keep it inside the room for 6-7 stays
  • Keep stirring the contents of the jar 2-3 times a day with the help of a dry spoon
  • This pickle lasts only for 4-5 days if kept at room temperature. So you can refrigrate it for longer stay.However suggestion is to finish it in 4-5 days and make a fresh batch after that.
  • Keep the pickle in a dry place.
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5 from 2 votes

Recipe Nutrition

Calories: 171kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 317mg | Potassium: 664mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5100IU | Vitamin C: 55mg | Calcium: 109mg | Iron: 2mg
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Tanu Nigam
Tanu Nigam

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