Every Indian home has its own treasured way of making achar (pickle), and each recipe carries family memories and traditions. Today, I’m sharing a winter-special recipe that my family makes every year—Mixed Achar made with radish, carrots, ginger, green chilies, and freshly ground pickling spices.
This pickle is not only tangy, spicy, and full of flavor, but also naturally rich in probiotics, making it great for digestion. Whether it’s hot parathas, dal-rice, khichdi, or simple rotis—this achar adds a burst of flavor to every meal.
Let’s make this delicious, long-lasting homemade mixed achar that stays fresh for up to 6 months!
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Ingredients
- Radish – 1
- Carrots – 2
- Green chilies – 6
- Ginger – 50 g (or you can use fresh turmeric)
- Fenugreek seeds – ¼ tsp
- Mustard seeds – 1 tsp
- White mustard seeds – ½ tsp
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Coriander seeds – ½ tsp
- Carom seeds (Ajwain) – ¼ tsp
- Black peppercorns – 10–12
- Red chili powder – 1 tbsp
- Turmeric powder – ¼ tsp
- Hing (asafoetida) – ¼ tsp
- Salt – 1 tbsp (adjust to taste)
- Mustard oil – ½ cup
- White vinegar – 1 tsp
How to Make Mixed Achar
Step 1: Prepare the Vegetables
- Wash radish, carrots, green chilies, and ginger thoroughly.
- Peel the radish, carrots, and ginger.
- Cut them into thin long strips (or round slices—your choice).
- Spread the cut vegetables on a clean cloth or plate.
- Keep them in sunlight for 1–2 hours to remove moisture. Drying vegetables prevents the achar from spoiling and improves shelf life drastically.
Step 2: Dry Roast the Whole Spices
- In a pan on low flame, add ¼ tsp fenugreek seeds, 1 tsp mustard seeds, ½ tsp white mustard seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, ½ tsp coriander seeds, 10–12 black peppercorns.
- Roast for 1–2 minutes until fragrant.
- Turn off the heat and add ¼ tsp ajwain—the residual heat will roast it perfectly. Let the mixture cool.
Step 3: Grind the Achar Masala
- Transfer the roasted spices to a blender jar and grind into a coarse powder—not too fine. This is your fresh achar masala.
Step 4: Mix the Dry Spices
- In a large mixing bowl, add freshly ground achar masala, 1 tbsp red chili powder, ¼ tsp turmeric, ¼ tsp hing, 1 tbsp salt..
- Mix all the dry spices well. our achar masala blend is now ready.
Step 5: Heat the Mustard Oil
- Pour ½ cup mustard oil into a pan.
- Heat until it begins to smoke.
- Turn off the flame and let it cool down until just warm.
- Do NOT add masala to very hot oil—this burns the spices and changes the taste.
Step 6: Combine Everything
- When the oil is warm, pour it over the mixed dry spice blend.
- Mix well.
- Add the sun-dried vegetables (radish, carrot, ginger, chilies).
- Mix thoroughly so every piece is coated with masala.
- Add 1 tsp white vinegar—this adds tanginess and increases shelf life. Let the achar rest for 15 minutes, then transfer to a clean glass jar.
- our delicious Mixed Achar is ready!
Our flavorful, crunchy, tangy Mixed Achar is ready to enjoy!
This simple and traditional pickle recipe brings warmth to winter meals and tastes amazing with parathas or dal-rice.
Do try this recipe at home and bring the taste of authentic Indian pickle into your kitchen.
Mixed achar tastes amazing with: Aloo paratha, Plain paratha, Dal-chawal, Khichdi, Roti, Curd rice, Thepla
It adds spice, tang, crunch, and a burst of flavor to any meal.
Storage Instructions
- Store achar in a clean, dry glass jar.
- Keep it at room temperature.
- Stays good for 5–6 months.
- You can start eating it the very next day—flavor becomes stronger with time
Tips & Tricks –
✔ Dry vegetables properly
Any moisture can spoil the pickle. Sun-drying 1–2 hours is essential.
✔ Use good quality mustard oil
Heat it to smoking point to remove raw smell.
✔ Always cool the oil before mixing
Hot oil will make the masalas bitter.
✔ Coarse grind for best flavor
Achar masala must be dardara—not fine.
✔ Add vinegar for long shelf life
It keeps achar fresh for up to 6 months.
✔ Store in a glass jar only
Avoid steel or plastic containers.
