📍 Where this dish comes from: Kerala · Kerala backwaters
Discover the history of this region →
Discover the history of this region →
Indian pickle, achaar, is one of the world’s great condiment traditions, using mustard oil and fermentation or souring to preserve vegetables for months. This quick version captures the flavor without the weeks of fermentation, using vinegar to provide the characteristic sharp tang. This quick-pickled medley carries an addictive brininess that cuts through the richness of every curry and grilled meat.
What You’ll Need
Servings: 8 servings
Calories: 65kcal
Ingredients
- 1 cup mixed vegetables: cauliflower carrot, radish (diced small)
- 1 tsp mustard seeds coarsely ground
- 1/2 tsp fennel seeds
- 1/4 tsp nigella seeds
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 2 tbsp mustard oil
- 2 tbsp white wine vinegar
- 1 tsp salt
Instructions
- Dry vegetables on a kitchen towel 2 hours.
- Heat mustard oil until smoking; cool 5 minutes.
- Combine all spices.
- Mix vegetables, spices, and cooled mustard oil.
- Add vinegar and salt; mix well.
- Pack into a clean jar; rest 24 hours before eating.
- Keeps refrigerated 2 weeks.
Nutrition
Serving: 1serving | Calories: 65kcal | Protein: 1g | Fat: 5g | Fiber: 1g
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Health Benefits
- Mustard oil contains compounds studied for their antimicrobial properties.
- Acidified vegetables provide an environment that can support a favorable gut microbiome when eaten as part of a varied diet.
- Raw turmeric in the pickle contributes curcumin, a compound well known for requiring dietary fat for optimal absorption.