5 Minute Quick Mix Achaar Recipe - Tasty Instant Achaar Recipe

vinegar

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lemon juice provides acidity with fewer calories.

oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Sunflower oil is more affordable while still effective for pickling.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery adds sweetness with a unique flavor.

green chilies

🥗Healthier: jalapeños

💰Cheaper: dried red chilies

Dried red chilies provide heat without the fresh ingredient.

Cut 1 kg mango into small pieces, about 11-12 pieces per mango.

Cut 500 g lemon into 4 pieces each.

Cut 600 g carrots into small pieces.

Cut 300 g green chilies into small pieces.

In a pot, heat approximately 1.5 cups of mustard oil.

Once the oil is hot, add the lemon pieces to it and cook for 2-3 minutes to soften the lemon peel.

Add the chopped carrots and green chilies to the pot and mix lightly for a couple of minutes.

Add 4 tablespoons of salt to the mixture.

Add 4-5 tablespoons of red chili powder to the mixture.

Add 2-3 tablespoons of fenugreek seeds to the mixture.

Add 4 tablespoons of cumin seeds to the mixture.

Mix all the ingredients together and allow them to cool down.

Once cooled, transfer the mixture to a jar.

Add 150-200 ml of white vinegar to the jar, adjusting as needed.

Pour additional mustard oil over the mixture as required, but do not overfill as the achar will release water.

Seal the jar and store the achar, which can be consumed immediately or stored for up to 5-6 months.

Cooking Techniques

Equipment Needed

Spice Level: