Mixed Achar recipe" "How to make homemade pickle" "Indian Achar recipe" "Traditional Indian pickle" "Mustard oil pickle recipe

Mixed Achar, a traditional Indian pickle, is a vibrant blend of various fruits and vegetables packed in oil and spices. Its sharp, tangy, and spicy flavor makes it a perfect accompaniment to any meal. Whether served with rice, paratha, or even as a side dish, a spoonful of Achar can elevate the taste of your food instantly. This homemade recipe offers a wholesome, preservative-free alternative to store-bought pickles, ensuring a healthier, authentic taste.

In this article, we'll walk you through the steps of creating your own authentic homemade mixed Achar that captures the essence of Indian flavors.

Ingredients for Homemade Mixed Achar

To make this flavorful and aromatic mixed pickle, gather the following ingredients:

  • Fruits and Vegetables (Mix and Match as Per Availability)

    • 1 kg raw mangoes (cut into small cubes)

    • 1 quater green chilies (cut from the center)

    • 1 quater fresh Lemon

    • 1 kg Lasoora 

    • 2 litter mustard oil 

  • Spices (Masala)

    • 2 tbsp mustard seeds

    • 2 tbsp fennel seeds

    • 1 tbsp cumin seeds

    • 1 tbsp nigella seeds (kalonji)

    • 1 tbsp turmeric powder

    • 1 and half tbsp red chili powder (adjust to taste)

    • 1/2 kg garlic ( peeled off)

    • Coriander sèeds 2 tbsp

    • Fennel seeds 2 tbsp

  • Other Ingredients

    • 1 cup salt (for preservation of all fruits and veg)

    • 1/2 cup turmeric powder (for preservation of fruits and vegs)

Step-by-Step Guide to Making Homemade Mixed Achar

Step 1: Prepare the Ingredients

Start by thoroughly washing all the fruits and vegetables to remove any dirt. Cut the mangoes into small cubes , chillies and lemon. The lemon can be cut into half if you're using it in your mix. If you prefer a spicier pickle, slit the green chilies. 

Step 2: Dry the Ingredients

One of the most crucial steps to making Achar is ensuring that all your ingredients are completely dry. Use a clean cloth or kitchen towel to pat the vegetables and fruits dry. Any excess moisture could cause the pickle to spoil faster.

Apply salt to all and leave the in the sun for 1 day. Make sure all water should be dry in the sun. After a day add all ingredients into the air tight container for 24 hours.

Step 3: Prepare the Spice Mix (Masala)

In a dry pan, lightly toast the mustard seeds, fennel seeds, cumin seeds, and nigella seeds until they release their aroma. Let the seeds cool down, then grind them into a coarse powder using a mortar and pestle or a spice grinder. Once ground, mix in the turmeric powder, red chili powder, garlic cloves. You can add what ever you like. 

Step 4: Combine Vegetables and Spice Mix

In a large mud dried pot, combine all the prepared fruits, vegetables, and the spice mix. Add salt to the mixture and mix well to ensure that the spices coat all the ingredients evenly. Taste the mix and adjust the salt and chili according to your preference.

Step 5: Heat the Oil

In a separate pan, heat the mustard oil over medium heat until it begins to smoke slightly (this will reduce its raw, bitter flavor). Let the oil cool down a bit before pouring it over the pickle mix. The oil helps preserve the pickle and gives it a rich flavor, so make sure there is enough oil to submerge the ingredients completely.

Lasoora Preparation.

Remove all the heads from the lasooras. Boil them for 3 minutes and dry them properly undr the fan. Heat up the mustard oil again and fry the lassoras for 2 minutes until wrinkles then remove them from the oil. Cool them and add them with the prepared ones and add all the cold mustard oil. 

Step 6: Pack the Achar in a Jar

Transfer the spiced vegetable and fruit mixture into a sterilized glass jar. Press down gently to eliminate air pockets. Pour the cooled mustard oil over the mixture until everything is submerged. Seal the jar tightly and store it in a cool, dry place. For the best flavors, allow the achar to sit for at least 2 weeks before consuming. After 2 weeks nice aroma spread will spread all over. Achar will be ready.

Tips for Storing and Serving Your Achar

  1. Storage: Always store the Achar in a cool, dry, and dark place. Sunlight can cause the pickle to lose its flavor and spoil quickly. The longer the pickle marinates, the more intense the flavor becomes.

  2. Using a Clean Spoon: Always use a clean, dry spoon and wooden spoon when taking out pickle to avoid contamination.

  3. Serving: Mixed Achar pairs beautifully with hot rice, chapati, parathas, or even a simple vegetable dish. It also makes a great delights to your meals.

  4. Preserving the Taste: If you notice the oil level dropping after a few months, top it up with more mustard oil to keep the pickle preserved.

Health Benefits of Homemade Achar

While Achar is often associated with its bold and spicy flavor, it also carries several health benefits when made with fresh ingredients and without preservatives:

  • Probiotics: The natural fermentation process of pickles can introduce beneficial probiotics into your gut, which support digestion and overall gut health.

  • Vitamins and Nutrients: Ingredients like raw mangoes and vegs are rich in vitamins A and C, offering a nutritional boost.

  • Rich in Antioxidants: Many of the spices used in Achar, like turmeric and cumin, have antioxidant properties that help fight inflammation and oxidative stress in the body.

Why Make Homemade Mixed Achar?

There are countless reasons why you should consider making your own Mixed Achar at home:

  1. Preservative-Free: Commercially available pickles often contain artificial preservatives and excessive sugar. Making your own ensures a fresh, natural alternative.

  2. Tailored to Taste: You can adjust the spice levels to your liking. Whether you like it tangier or spicier, homemade Achar gives you the freedom to experiment.

  3. Authentic Flavor: Homemade pickles capture the true essence of traditional Indian cooking, offering a depth of flavor that store-bought varieties often lack.

Conclusion

Making Authentic Homemade Mixed Achar is a rewarding and simple process that brings the taste of traditional Indian kitchens right into your home. By using fresh ingredients, spices, and mustard oil, this recipe ensures that every bite bursts with flavor. Whether you're a long-time pickle enthusiast or a newcomer to the world of Achar, this recipe is guaranteed to be a hit in your household. So, gather your ingredients and get started – your taste buds will thank you!

Related Articles:

  • How to Make Traditional Mango Achar

  • The Best Spices to Use in Indian Pickles

  • Top Health Benefits of Mustard Oil in Cooking

FAQs

  1. How long does homemade Achar last?
    Homemade Achar can last for several months when stored properly in a sterilized jar and kept in a cool, dry place.

  2. Can I use other vegetables or fruits in this recipe?
    Yes, feel free to experiment with different fruits and vegetables like green tomatoes, lemons, or even seasonal fruits like guava.

  3. Is Achar good for digestion?
    Yes, pickles made from fermented fruits and vegetables can aid digestion by promoting healthy gut bacteria.

By following this recipe, you'll not only be able to enjoy a homemade pickle, but you'll also be able to savor the authentic taste of Indian cuisine, passed down through generations. Happy pickling! Thanks 😊.