Homemade Mixed Achar

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by: FoodLovers






This is an authentic Bengali condiment that is usually prepared with Summer vegetables. It gives a kick to lunch or dinner. Several other achar recipes are also available all over India made with different vegetables and adding different flavour. This is often served with rice or Indian breads.




ingredients

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serves: 150

1 kg Raw mangoes,

5 large Carrot,

25 cloves Garlic,

100 Green chilies, gm

100 Ginger, gm

4 tbsp Lemon zest,

Salt to taste

2 tsp Sugar,

2 tbsp Turmeric powder,

4 tbsp Red chili Powder,

750 ml Mustard oil,

2 tbsp Mustard powder,

2 tsp Asafoetida / Hing(Powdered),

2/3 tbsp Fenugreek seeds,

1 tbsp Mustard seeds,

tbsp Panch foron,4 ( a spice mix of fenugreek seeds, nigella seeds, fennel seeds, cumin seeds, mustard seeds)

4 Coriander seeds, tbsp- roasted and crushed

Nutrition Facts
Homemade Mixed Achar

Servings Per Recipe: 150

Amount per Serving

Calories: 53

  • Total Fat: 5.1 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 6.9 mg
  • Total Carbs: 2 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 1.2 g
  • Protein: 0.2 g
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preparation

1.  Wash and dry all the vegetables. Pont neuf or small dice mangoes and carrot. Slice green chilies and garlic. Julienne ginger.

2.  Marinate with turmeric powder and red chili powder. Mix lemon zest. Sun dry them for 5-6 hour. Keep them out of reach of water.

3.  Roast and powder 3 tbsp of panch foron.

4.  In a deep large pan heat oil. Temper with panch foron, mustard seeds, fenugreek seeds. As they stop spluttering add hing. Add vegetables and cook until they turn soft and little mushy.

5.  Add salt to taste, sugar and cook for 2 mins more. Turn off the flame and mix coriander powder, mustard powder and powdered panch foron.

6.  Let it cool down and transfer it to a dry jar. Do not allow a single drop of water to enter inside or else it will spoil achar.

7.  You can keep it at room temperature. In that case you have to put it in sun daily for at least 2-3 hours. Remove the lid and wrap the open surface of the jar with a cloth. Tie the cloth around the jar neck while putting it out in the sun. Or you can directly store it inside refrigerator.

Cooks' note:
Serving Suggestions: Roti, Paratha, Rice

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