Authentic Achar Recipe | How to Make Traditional Indian Pickle at Home

Full Ingredients Description:
Ingredients:
Vegetables/Fruits (Choose any combination)
250 grams Raw Mango, cut into small pieces
250 grams Carrot, peeled and cut into sticks
250 grams Cauliflower, cut into small florets
250 grams Lemon, quartered
250 grams Green Chilies, slit
Spices
2 tablespoons Mustard Seeds
2 tablespoons Fenugreek Seeds
1 tablespoon Fennel Seeds
1 tablespoon Nigella Seeds (Kalonji)
1 tablespoon Turmeric Powder
2 tablespoons Red Chili Powder (adjust to taste)
2 teaspoons Asafoetida (Hing)
1 tablespoon Black Salt (Kala Namak)
2 tablespoons Salt (adjust to taste)
Oil and Preservatives
250 ml Mustard Oil (or any vegetable oil of your choice)
50 ml Vinegar (optional, for additional preservation)
Additional Flavors
2 tablespoons Sugar or Jaggery (optional, for a sweet and tangy flavor)
10-12 Garlic Cloves, peeled and slightly crushed (optional)
1 inch Ginger, peeled and cut into thin strips (optional)
Instructions:
Prepare the Vegetables/Fruits:
Wash and dry the vegetables/fruits thoroughly. Ensure there is no moisture.
Cut them into desired shapes and sizes.
Prepare the Spice Mix:
Dry roast mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds in a pan until aromatic.
Let them cool and then coarsely grind them using a mortar and pestle or a spice grinder.
Combine the Ingredients:
In a large mixing bowl, combine the cut vegetables/fruits.
Add the ground spice mix, turmeric powder, red chili powder, asafoetida, black salt, and regular salt.
Mix everything well until the vegetables/fruits are evenly coated with the spices.
Heat the Oil:
Heat the mustard oil in a pan until it reaches the smoking point.
Turn off the heat and let the oil cool down slightly.
Assemble the Achar:
Pour the warm oil over the spiced vegetables/fruits. Mix well.
Add vinegar, sugar or jaggery, garlic, and ginger if using. Mix everything thoroughly.
Store the Achar:
Transfer the achar to a clean, dry glass jar.
Press the mixture down firmly to remove any air pockets.
Ensure the oil covers the vegetables/fruits completely. If needed, add more oil.
Seal the jar with a tight-fitting lid.
Fermentation:
Keep the jar in a sunny spot for 3-7 days, shaking it gently once a day to mix the contents.
Taste the achar periodically and adjust the salt or spices if necessary.
Ready to Serve:
Once the vegetables/fruits have absorbed the flavors and softened slightly, the achar is ready to be enjoyed.
Store the achar in a cool, dark place or refrigerate it to extend its shelf life.

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