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Mixed Vegetable Atchar Recipies

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  • 25 Green beans.
  • 25 Garlic cloves.
  • 12 Slitted green chillies.
  • 9 ½ Tbsp mustard oil.
  • 1 Tbsp mustard powder.
  • 1½ Tbsp coarsely grounded mustard powder.
  • 1½ Cauliflower.
  • 4 Peeled and dried carrot.
  • 3 Lemon.
  • 3 Ginger or mango ginger.
  • 2 Tsp fenugreek powder.
  • 2 Peeled radish.
  • 2 ½ Tsp onion seeds.
  • 1 Tbsp fennel seeds powder.
  • 1 Tbsp dry ginger powder.
  • ¾ Tbsp turmeric powder.
  • Salt as needed.
  • 1 Tbsp white vinegar.


Mix turmeric powder, coarsely grounded mustard powder, mustard powder, dry ginger powder, fennel   seeds, onion seeds, and salt in a bowl. Mix the diced carrot, radish, trimmed green beansand diced cauliflower in another bowl. Sprinkle turmeric powder and salt on the diced lemons in another bowl to marinate.

Mix the diced vegetables with the spice mixture and toss them well. Mix garlic, green chillies, onion seeds, mustard oil, chopped mango ginger or ginger and fenugreekpowder in the remaining spices to prepare a   mixture. Mix the spiced vegetables marinated lemons and the prepared spice mixture in. 

Preserve the prepared atchar in vinegar coated jar and pour mustard oil from top.


  • 1.8kg (4 lb) Turnips.
  • 907g (2 lb) Cauliflower.
  • 907g (2 lb) Young carrots.
  • 453g (1 lb) Shelled peas .
  • 113g (4 oz) Green ginger.
  • 4 Cloves garlic.
  • 227g (½ lb) Onions.
  • 907g (2 lb) Jaggery [concentrated date]
  • 2 Tablespoons chilli powder.
  • 1 Tablespoon masala.
  • 1 Tablespoon ground mustard seeds.
  • 355ml ( ¾ pts) Vinegar.
  • 1 Teaspoon turmeric powder.
  • Salt to taste.
  • 473ml (1pts) Mustard oil.


Slice turnips into 6.35mm ( ¼'') discs. Quarter carrots lengthwise and cut cauliflower into 2 inch pieces. Boil water in a large saucepan, add all the vegetables and cook for five minutes to soften. Drain off the water and spread on a clean towel to dry. Wipe off excess water. Grind garlic, ginger and onions together to a paste. 

Heat oil and fry the paste, add remaining spices and salt and fry till the oil floats to the top. Cool and add vegetables. Shake the vessel to mix well. Put in a large jar and keep in the sun for 2 to 3 days till vegetables turn a little sour. Shake the bottle well every day. Heat vinegar with jaggery (uncenttrifuged sugar) and boil. Cool and add to the vegetables.

Place jar in the sun for another 2 days till well blended and tender.

Preserve in airtight jar.



  • 1kg Pumpkin.
  • 30g (4tsp) Coarsely ground mustard powder.
  • 2 Teaspoons coarsely ground.
  • 2 Teaspoons red chilli pepper.
  • 1 Teaspoonful turmeric.
  • 1 Cup mustard oil.
  • ½ Cup salt.


Cut the pumpkin with skin into slices. Put in hot water for 15 minutes. Put in a strainer to drain the water and cool. Mix all the ingredients with oil and rub on the pumpkin pieces. Put in a clean jar and leave in a warm place for 3 days and shake it once daily until tender.

Serve after 4 days.



  • 240g (8.5 oz)Red chillies (stuffing).
  • 4 Teaspoon roasted and powdered fenugreek seeds.
  • 3 Teaspoon red chili pepper.
  • 8 Teaspoon aniseed powder.
  • 8 Teaspoon salt.
  • 6 Teaspoon ground spices.
  • 4 Teaspoon mustard powder.
  • 4 Teaspoon cumin powder.
  • 4 Teaspoon amchoor (dried mango power).
  • 1 Cup heated and cooled cooking oil.
  • Juice of 2 Lemons.


To make the stuffed red chilli pickle. Remove the stems of the chillies and then the seeds with a sharp thin knive. Wet ingredients with lemon juice and a bit of oil. Fill the spices tightly in the chillies and pack them in a jar. Pour the oil over them. Keep in a cool dark place for one month, before use. 

Shake the jar carefully every 2 or 3 days.


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