Mix vegetable Kanji/Achar

This is a very simple recipe made of few ingredients.This is very good for stomach and a must have in winters as we tend to eat anything and everything in winters.


  • White Raddish little thick and medium sized 2
  • Carrot medium sized 2
  • White fava beans [safed sem] 5-6 [optional]
  • Turnip medium sized 1 [optional]
  • Green chillies 6-8
  • Ginger 2 inch
  • Black Mustard seeds small [rai] 50g
  • Turmeric Powder 1 teaspoon
  • Mustard oil 1 table spoon
  • Asafoetida 1/2 tsp
  • Water 1 l


  1. Wash all the vegetables and chop as per your desired shape . Slit green chilies from the middle and chop ginger as Julian. While doing all the chopping boil 1 lit water.When the water starts boiling add carrots to it.Cook covered for 2-3 min.
  2. Switch off the gas and add all other vegetables along with chilies and ginger. Cover with a lid for 20 min.Check if all the vegetables are boiled but not mushy.
  3. Separate everything from water with the help of a sieve keep it for sometime to remove any water in vegetables. Grind mustard into thick powder. Mix oil . mustard powder, turmeric and salt to the vegetables.
  4. Add the water to it in which we have boiled the vegetables.The water should not be warm anymore. Transfer the contents in a glass jar and keep it under the sun for 4-5 days.The water will acquire the mustard flavor and taste great.


  • Chop vegetables in thick slices so that vegetables should not be mushy
  • If you are not using optional vegetables then increase the quantity of carrot and raddish or decrease the quantity of spices accordingly.
  • We are adding carrot first because it takes more time to cook then other vegetables we are using.
  • If you don’t have enough sunlight keep it inside the room for 6-7 stays
  • Keep stirring the contents of the jar 2-3 times a day with the help of a dry spoon
  • This pickle lasts only for 4-5 days if kept at room temperature. So you can refrigrate it for longer stay.However suggestion is to finish it in 4-5 days and make a fresh batch after that.
  • Keep the pickle in a dry place.

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