Spicy Mixed Vegetable Kanji/Achar: A Tangy Winter Pickle
40 minutes
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About Spicy Mixed Vegetable Kanji/Achar: A Tangy Winter Pickle
This vibrant Mixed Vegetable Kanji (also known as Achar) is a simple yet flavorful Indian pickle, perfect for enjoying during the colder months. Its unique blend of spices and vegetables aids digestion and adds a zesty kick to any meal.This recipe uses readily available ingredients and requires minimal cooking, making it ideal for both beginners and experienced cooks. The fermentation process adds a depth of flavour that's truly addictive!The slightly sour and spicy taste of this pickle is a delicious counterpoint to rich winter dishes, and the beneficial probiotics enhance gut health. Enjoy it with roti, rice, or as a side to curries for a truly satisfying culinary experience.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Vegetables
- 2 Radishes white, medium-sized
- 2 Carrots medium-sized
- 5-6 Fava Beans optional, safed sem, white
- 1 Turnip medium-sized, optional
Spices & Aromatics
- 6-8 Chilies green
- 2 inch Ginger
- 50 gm Mustard Seeds rai, black
- 1 tsp Turmeric Powder
- 1 tbsp Mustard Oil
- 1/2 tsp Asafoetida hing
- 1 tsp Salt to taste
Liquid
- 1 liter Water
Instructions
Preparation
- Wash all vegetables thoroughly. Chop radishes, carrots, fava beans (if using), and turnip into bite-sized pieces. Slit green chilies lengthwise and julienne the ginger.
Blanching Carrots
- Bring 1 liter of water to a boil in a saucepan. Add the chopped carrots and cook for 2-3 minutes, covered.
Combining Vegetables
- Remove the saucepan from the heat. Add the remaining chopped vegetables (radishes, fava beans, turnip, green chilies, and ginger) to the carrots. Cover and let stand for 20 minutes, or until vegetables are tender-crisp but not mushy.
Draining and Grinding
- Drain the vegetables in a sieve, allowing excess water to drain completely. Let them sit for a while to release any remaining moisture. Grind the black mustard seeds into a coarse powder using a mortar and pestle or spice grinder.
Mixing and Fermentation
- In a large bowl, combine the drained vegetables with the ground mustard powder, turmeric powder, asafoetida, mustard oil, and salt. Mix well to coat all vegetables evenly. Add the cooled cooking liquid (ensure it is no longer hot). Transfer the mixture to a clean glass jar, leaving some headspace.
Sun-Curing
- Place the sealed jar in direct sunlight for 4-5 days, or until the mixture ferments and develops a tangy flavor. Stir gently once a day to ensure even fermentation. Store in the refrigerator once the desired taste is achieved.
Recipe Notes
Expert Tips for the Best Mixed Vegetable Kanji
- For a spicier pickle, increase the number of green chilies.
- If you prefer a smoother texture, you can lightly pulse the vegetables in a food processor before mixing with the spices.
- Ensure the jar is completely dry and sterilized before adding the pickle mixture to prevent mold growth.
- Taste the kanji after 3 days and adjust the salt accordingly. You can always add more salt later, but it's hard to remove.
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Recipe Nutrition
Calories: 171kcalCarbohydrates: 21gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 317mgPotassium: 664mgFiber: 8gSugar: 10gVitamin A: 5100IUVitamin C: 55mgCalcium: 109mgIron: 2mg
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4 Comments
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This is so tempting! Can’t wait to cook it.
This is amazing! Excited to make it.
This looks so tasty! Thank you.
That’s interesting recipe of pickle. my pickle never stays for long time. Any tips.