Mixed Vegetable Achaar

Instructions

1. 1

   Wash and cut the carrots, cauliflower, and green beans into small, bite-sized pieces.

2. 2

   In a large bowl, mix the cut vegetables with salt and let them sit for about 30 minutes to release excess moisture.

3. 3

   Dry roast the mustard seeds, fennel seeds, and fenugreek seeds in a pan until they are fragrant. Allow them to cool, then grind them into a coarse powder.

4. 4

   Heat the mustard oil in a pan until it reaches its smoking point, then let it cool slightly.

5. 5

   Add the ground spice mixture, red chili powder, and turmeric powder to the oil and mix well.

6. 6

   Add the salted vegetables to the spice and oil mixture, ensuring they are well coated.

7. 7

   Pour the vinegar over the mixture and stir to combine.

8. 8

   Transfer the achaar to a clean, dry jar and press down to remove any air pockets.

9. 9

   Seal the jar and let the achaar sit at room temperature for at least 3-4 days to allow the flavors to develop.

10. 10

    Once ready, store the achaar in the refrigerator and use as desired.