Terkaree Ka Achar is a traditional Indian mixed vegetable pickle known for its bold, spicy, and tangy flavor profile. Unlike typical pickles that rely solely on vinegar, this version uses a generous amount of oil and fresh lemon juice for preservation, creating a rich, oily consistency that coats the vegetables perfectly. The mix includes hearty staples like cauliflower, potatoes, and carrots, balanced by the sweetness of peas and tomatoes. Aromatic spices such as coriander, cumin, and mustard seeds are fried until fragrant and ground into a paste, infusing every bite with warmth. This pickle is an excellent accompaniment to rice, rotis, or dal, adding a punch of flavor to simple meals. It has a long shelf life, developing deeper flavors over time, making it a cherished staple in many Indian kitchens.
Terkaree Ka Achar
Description
Terkaree Ka Achar is a traditional Indian mixed vegetable pickle known for its bold, spicy, and tangy flavor profile. Unlike typical pickles that rely solely on vinegar, this version uses a generous amount of oil and fresh lemon juice for preservation, creating a rich, oily consistency that coats the vegetables perfectly. The mix includes hearty staples like cauliflower, potatoes, and carrots, balanced by the sweetness of peas and tomatoes. Aromatic spices such as coriander, cumin, and mustard seeds are fried until fragrant and ground into a paste, infusing every bite with warmth. This pickle is an excellent accompaniment to rice, rotis, or dal, adding a punch of flavor to simple meals. It has a long shelf life, developing deeper flavors over time, making it a cherished staple in many Indian kitchens.Ingredients
Directions
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Wash all vegetables thoroughly and cut them into small, uniform bite-sized pieces.
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Spread the cut vegetables on a clean cloth to dry completely; ensure no moisture remains on the surface.
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Place the dried vegetables in a large bowl and mix in the salt.
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Cover and set aside for two to three days, allowing the vegetables to release moisture and become soft.
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Stir in the lemon juice and set aside again for another hour to marinate.
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In a small pan, heat 2 cups of oil and fry the coriander seeds, white cumin seeds, mustard seeds, and onion seeds until light brown.
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Remove the fried spices from the oil and grind them into a smooth paste.
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Heat the remaining 2 cups of oil in a large heavy-bottomed saucepan over medium heat.
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Add the dried red chillies, remaining white cumin seeds, and peeled garlic cloves to the hot oil.
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Fry until the spices turn light brown and aromatic.
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Add the marinated vegetables along with any accumulated juice to the pan.
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Stir in the ground spice paste and the red chilli powder.
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Fry the mixture gently for about five minutes, stirring frequently to prevent burning.
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Remove from heat and allow the pickle to cool completely to room temperature.
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Transfer the cooled pickle into clean, dry, airtight glass jars.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 3283.2kcal
- % Daily Value *
- Total Fat 256.6g395%
- Saturated Fat 38.3g192%
- Cholesterol 0.0mg0%
- Sodium 10197.0mg425%
- Total Carbohydrate 263.9g88%
- Dietary Fiber 74.9g300%
- Sugars 64.5g
- Protein 38.9g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Spice Mix Details: The original recipe referenced two groups of spices. Group A includes: 2 tbsp Coriander seeds, 2 tbsp White cumin seeds, 2 tbsp Mustard seeds, and 2 tbsp Onion seeds (Nigella seeds). Group B includes: 4 Dried red chillies, 2 tsp White cumin seeds, and 1 Garlic bulb (peeled and separated).
Storage: Ensure the pickle is completely cool before jarring. Store in airtight containers in a cool, dark place. It can be stored for six to eight months. The oil layer on top helps preserve the vegetables.
Preparation Tip: Drying the vegetables thoroughly before salting is crucial for preservation. Any residual water can lead to spoilage.
