Instant Mix Achar

Imagine opening a jar of Mix Achar to find a colorful medley of crisp radish, delicate carrot, and vibrant chillies, all bathed in a blend of aromatic spices. Each slice is infused with the warmth of ginger, the richness of roasted mustard and fennel seeds, and the earthy notes of nigella seeds. Drizzled with cooled, spiced oil and a splash of tangy vinegar, this pickle is a burst of flavors that transforms any meal into a tantalizing feast for the senses.

Ingredients:

• 3-4 pcs Radish, thinly sliced
• 3-4 pcs Carrot, thinly sliced
• 4-5 pcs Red Chillies
• 4-5 pcs Green Chillies
• 2 inch Ginger, julienned
• 1 tsp Asafoetida (hing)
• 20-25 black peppercorns
• 4 tbsp Yellow Mustard Seeds
• 3 tbsp Fennel Seeds (saunf)
• 1 tbsp Rai (black mustard seeds)
• 1 tsp Methi Seeds (fenugreek seeds)
• Salt to taste
• 2 tbsp Kashmiri Red Chilli Powder
• 1 tsp Ajwain (carom seeds)
• 1 tbsp Kalaunji (nigella seeds)
• 1/2 cup Oil
• 2 tbsp Lemon juice or vinegar

Method:

1. Prepare Vegetables:

   • Slice the radish and carrot thinly. Cut red and green chillies into small pieces. Julienne the ginger.

2. Salt and Turmeric:

   • In a large bowl, mix the sliced radish, carrot, red chillies, green chillies, and julienned ginger.
   • Add 1 tsp of salt and 1 tsp of turmeric powder. Mix well and let it rest for 15 minutes.

3. Squeeze and Dry:

   • After 15 minutes, squeeze the vegetables to remove excess water. Discard the water.

4. Dry Roast and Blend Spices:

   • Dry roast the black peppercorns, yellow mustard seeds, fennel seeds, rai (black mustard seeds), and methi seeds on low flame until aromatic.
   • Allow them to cool and then blend into a coarse powder.

5. Prepare Asafoetida and Black Pepper:

   • Crush the asafoetida (hing) and black peppercorns into a coarse mixture using a mortar and pestle.

6. Mix Masala with Vegetables:

   • In a large mixing bowl, combine the sliced vegetables with the crushed asafoetida and black pepper mixture.
   • Add salt to taste, Kashmiri red chilli powder, ajwain (carom seeds), kalaunji (nigella seeds), and the blended spice powder. Mix everything thoroughly.

7. Prepare Oil:

   • Heat the oil in a pan until it is very hot. Allow it to cool down to room temperature.

8. Combine Oil and Vinegar:

   • Once the oil has cooled down, add it to the vegetable and spice mixture. Mix well.
   • Add 2 tbsp of lemon juice or vinegar and mix again.

9. Store:

   • Transfer the Mix Achar into clean, dry jars with tight-fitting lids.
   • Let it sit at room temperature for a day for the flavors to meld together.
   • Refrigerate and use as needed. It will keep well for several weeks.

Enjoy your homemade Mix Achar with roti, paratha, or as a flavorful accompaniment to any meal! Adjust spice levels according to your taste preferences.