🥒 Mixed Vegetable Pickle (Achcharu) Recipe
Spicy • Tangy • Crunchy • Long Shelf Life
This recipe gives you a perfectly balanced pickle with crunchy vegetables, tangy vinegar, and aromatic spices. It lasts months and tastes better each day.
✅ Ingredients
Vegetables
- 1 cup carrots, cut into thin strips
- 1 cup beans, cut into 1-inch pieces
- 1 cup raw papaya or radish (optional)
- 1 cup small onions or shallots
- 6–8 garlic cloves
- 4–6 green chilies, slit
For the Pickling Paste
- 1 tbsp mustard seeds
- 1 tbsp roasted curry powder
- 1 tbsp chilli powder
- 1 tsp turmeric
- 1 tsp fenugreek powder (optional)
- ½ cup vinegar
- ¼–½ cup sugar (adjust to taste)
- 1 tbsp salt
- 2 tbsp oil
🥣 Instructions
1. Prepare the Vegetables
- Wash and pat dry all vegetables.
- Cut into thin strips or bite‑sized pieces.
- Steam carrots, beans & papaya for 3–4 minutes only (keep them crunchy).
- Let everything cool fully.
2. Make the Pickle Base
- Blend mustard seeds into a coarse paste.
- Heat oil in a pan on low heat.
- Add mustard paste, curry powder, chili powder, turmeric, and salt.
- Stir for 10–20 seconds—do not burn.
- Add vinegar + sugar and cook until slightly thickened.
- Let it cool completely.
3. Combine
- Mix vegetables + garlic + onions + chilies in a large bowl.
- Pour the cooled vinegar‑spice mixture.
- Mix well until vegetables are fully coated.
4. Store
- Transfer to a clean, dry glass jar.
- Rest for 24 hours before eating for best flavor.
- Stays fresh 3–6 months if refrigerated.
🍽️ How to Serve
- With rice & curry
- With biryani
- With fried rice
- With bread, buns, or roti
- As a side for grills & BBQs
💡 Tips for Perfect Pickle
- Vegetables must be completely dry—water spoils pickles.
- Always let the spice mixture cool fully before mixing.
- Add more sugar for Malay‑style achar.
- Add more vinegar for a sharper, sour pickle.
- Add crushed pepper for extra heat.
⭐ Why This Pickle Is So Good
✔ Crunchy vegetables
✔ Perfect balance of sweet–spicy–sour
✔ No preservatives
✔ Lasts months in the fridge
✔ Customizable heat level
✔ Simple ingredients & easy method
🥗 Ingredients You Need
This recipe uses common vegetables—carrots, beans, onions, garlic, and chilies—and a flavorful vinegar-spice base.
A mix of:
- Mustard
- Curry powder
- Chili and turmeric
- Vinegar
- Sugar
creates a bold, aromatic sauce that coats the vegetables beautifully.
🔪 Step‑By‑Step Guide
1. Prep the Veggies
Cut everything evenly so the pickle looks uniform and absorbs flavors well.
2. Make the Spiced Vinegar
This mixture transforms simple vegetables into rich, aromatic achar.
3. Mix & Jar
Once cooled, mix everything together and jar it tightly.
4. Mature the Pickle
Let it rest 24 hours to develop full flavor.
🍛 Perfect Pairings
This pickle is a fantastic side for
- Sri Lankan rice & curry
- String hoppers & hoppers
- Fried rice
- Kottu
- Grilled chicken or fish
- Sandwiches & rolls
It instantly elevates any meal.
💡 Variations You Can Try
- Mango Pickle—Replace vegetables with raw mango.
- Lime Pickle – Use lime segments & peel.
- Malay Achar – Add pineapple & more sugar.
- Onion Pickle – Use only shallots.
- Green Chili Pickle – Use whole green chilies.
- Garlic Pickle – Use whole peeled garlic cloves.
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