Vegetable Home-Made Achar

  • on February 4, 2021
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My sisters’ recipe – We used to make this in time for Diwali in our MAA’s house


Pickle Sauce

  • 20 Shallots (blended finely)
  • 8 Pips Garlic (blended finely)
  • 1/2 Cup Cooking Oil
  • 80 Grams Chilli  Paste
  • 2 tablespoon Rai / Mustard seeds
  • 2 tablespoon Curry Powder
  • 1 tablespoon Turmeric powder
  • 2 tablespoon Brown Sugar
  • 100 ml Vinegar
  • 2 tablespoon Orange Juice
  • Salt (to taste)


  • 3 Red Chilies (seeded and cut into 2)
  • 3 Green chillies (seeded n cut into 2)
  • 200 Grams Dried Mix Fruit
  • 10 Whole Shallots (peeled)
  • 10 Pips Garlic (cut into halves)
  • 100 Grams Young Ginger (cut into strips)
  • 15 Bird Eye Chillies (can be red or green)

Juliened Ingredients

  • 1 Large Cucumber (remove seeds)
  • 1-2 Medium Size Carrots
  • 1-2 Medium Size Radish


  1. Heat up oil in wok, saute/fry blended shallots, garlic and mustard seeds for 3 mins.
  2. Add in chilli paste, curry powder and turmeric powder, stir well.
  3. Add in salt to taste, brown sugar and vinegar and continue to fry for another 5 mins or so.
  4. Lastly add in the orange juice and stir well. Leave it to cool.
  5. Mix pickle sauce with Vegetables and Juliened Ingredients. Stir evenly and chill in fridge before serving. *Please note that it may taste a bit raw but after a few days in the fridge it will blend nicely and the taste will be more nicer.Vegetable Achar


Article Categories:
Liked · Sides · Veg Pickles (Achaar)

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