Recipies

Mixed Achar (मिक्स अचार)

About Mixed Achar (मिक्स अचार)

Mixed Achar, or 'Mix Achar' as it's commonly known, is a popular condiment in Nepal, enjoyed across different regions and communities. It’s a flavorful and tangy pickle made from a variety of vegetables and spices, adding a zesty kick to any meal. This achar is a staple in many Nepali households and is often served alongside dal bhat tarkari (lentil soup, rice, and vegetables), as well as snacks like chiura (beaten rice) and roti.

Picture of Mixed Achar

History

The history of making achar in Nepal is deeply rooted in the need for food preservation. The practice of pickling vegetables and fruits using spices and oil can be traced back centuries, as a method to extend the shelf life of seasonal produce and to add variety to diets, especially in times when fresh food was scarce. Mixed achar, as a concept, evolved over time as people experimented with different combinations of vegetables available in their regions. The specific blend of spices and vegetables used often varies from family to family, reflecting local preferences and availability of ingredients. While exact timelines and origins are difficult to pinpoint, it's clear that mixed achar has become an integral part of Nepalese cuisine and culture, passed down through generations with slight alterations to each household.

Fact 1

Mixed Achar varies greatly in flavor profile depending on the mix of vegetables and spices used.

How to prepare?

Cauliflower - 1 cup, small floretsCarrots - 1 cup, dicedRadish - 1 cup, dicedGreen Beans - 1/2 cup, cut into small piecesPotatoes - 1 cup, diced and parboiledGreen chilies - 2-3, slit or chopped (adjust to taste)Ginger - 1 tablespoon, mincedGarlic - 1 tablespoon, mincedTurmeric powder - 1 teaspoonRed chili powder - 1-2 teaspoons (adjust to taste)Fenugreek seeds - 1 teaspoonMustard seeds - 1 teaspoonCumin seeds - 1 teaspoonAsafoetida (hing) - a pinchMustard oil - 1/4 cupSalt - to tasteLemon juice - 1-2 tablespoons (optional)

Learn step by step to prepare Mixed Achar

  • 1
    Prepare the vegetables by washing, peeling, and chopping them into bite-sized pieces. Parboil the potatoes to soften them slightly.
  • 2
    Heat mustard oil in a pan until it starts to smoke lightly. Then, reduce the heat.
  • 3
    Add fenugreek seeds, mustard seeds, and cumin seeds. Allow them to splutter, then add asafoetida.
  • 4
    Add minced ginger, garlic, and green chilies. Saute until the garlic turns light golden.
  • 5
    Add turmeric powder and red chili powder. Stir for a few seconds, being careful not to burn the spices.
  • 6
    Add the chopped vegetables and mix well so that they are coated with the spices.
  • 7
    Add salt to taste and mix thoroughly.
  • 8
    Turn off the heat and allow the mixture to cool completely.
  • 9
    Once cooled, transfer the achar to a clean, dry, airtight glass jar.
  • 10
    Optional: Add 1-2 tablespoons of lemon juice for extra tanginess.
  • 11
    Ensure that the vegetables are fully immersed in the oil. If not, you can add a little extra oil to cover all the vegetables.
  • 12
    Store the achar in a cool, dry place or refrigerate for longer shelf life.
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