Instant Mix Achar (Mixed Vegetable Pickle) – No-Sun Homemade Spicy Pickle
Craving homemade achar? This instant mix achar (mix pickle) comes together in under 1 hour with no sun needed and no preservatives, just bold Pakistani flavor.
Table of contents
What is Instant Mix Achar
Instant mix achar or mix pickleis a quick homemade mixed vegetable pickle made with fresh vegetables, traditional spices, mustard oil, and vinegar. It delivers authentic Pakistani-style flavor without sun-drying.
About This Achar Recipe
My nani (grandma) always made the most phenomenal achar, and she would lovingly gift a jar of her homemade pickle to anyone she visited. When my husband and I moved to Germany, her achar was one of the things we missed the most. We tried to recreate it many times without success, but after years of experimenting, we finally mastered her recipe. Now I’m excited to share this delicious instant-mix achar with you.
Make the perfect instant mix pickle at home with this foolproof and quick pickle recipe. This easy mixed vegetable achar is packed with traditional Pakistani and Indian flavors, made with mustard oil, classic achar spices, and fresh seasonal vegetables. If you love pickles, this recipe will become your favourite!
This homemade mix pickle is a flavour-packed condiment that goes well with almost every desi meal. My husband is such a big pickle lover that he even enjoys it with his breakfast paratha! If you love Pakistani or Indian pickles, you’re going to enjoy this quick, healthy, and easy version.
Traditionally, achar is made in the summer and left in the sun for days to mature. But with Germany’s cloudy weather, that was impossible for us. The best part? This instant mixed vegetable achar recipe doesn’t need sunlight at all. It’s ready in under one hour and stays fresh for months when stored properly.
Store-bought pickles may be convenient, but they often contain too much salt, oil, and preservatives. With this simple recipe, you can make your own preservative-free achar at home using clean, wholesome ingredients. Once you try it, you won’t go back to ready-made pickles again.
A beautifully filled jar of homemade achar also makes a thoughtful and eye-catching gift!
Why You’ll Love This Instant Achar Recipe
- Ready in under 1 hour
- No need for sunlight or long fermentation
- Made with simple pantry spices
- No preservatives, no artificial ingredients
- Lasts for months when stored properly
- Perfect with paratha, curry, khichdi, daal, or any desi meal
- A beautiful homemade gift when packed in a jar
Ingredients for Instant Mix Pickle
A mix of fresh vegetables and classic achar spices gives this pickle its bold flavour.
Vegetables
You can adjust the quantity or add more seasonal vegetables.
Spices
Storage Tips
- Store your achar in a clean, sterilized, airtight glass or ceramic jar. Keep it in a cool, dry place. It will stay fresh for a few months (ours never lasts more than 4 months because we finish it fast!).
- For even longer freshness, keep the pickle in the refrigerator, where it can last up to 8 months.
- For big batches, use small jars for daily use, so the main batch stays fresh longer.
Serving Suggestions
Achar is a staple condiment in Pakistani and Indian homes, and it pairs well with almost any desi meal. Enjoy this mixed vegetable pickle with sabzi, curry, khichdi, or daal. It also makes a delicious side with paratha or puri and can even be the only accompaniment when you want something quick and flavorful. It adds a spicy, tangy kick to every dish!
Recipe Notes & Variations
- You can add raw mango or any seasonal vegetables like peas, amla, green beans, radish, turnips, or even chickpeas for extra variety.
- Always use fresh, firm vegetables and avoid anything stale or spotted.
- I prefer mustard oil, but you can use any cooking oil you like.
- Add julienned ginger if you want a stronger, more aromatic flavor.
- This recipe uses no artificial preservatives. Salt, turmeric, vinegar, and oil naturally help the achar stay fresh at room temperature.
- I usually use Himalayan salt, but regular salt works too.
- Feel free to adjust the spices to match your taste.
- You can easily double or triple the recipe for a bigger batch.
- The pickle can be eaten right away, but it tastes even better after soaking overnight, so the flavors can fully develop.
- For a large batch, store some achar in small glass jars for easy day-to-day use.
For Longer Shelf Life
- Make sure all vegetables are completely dry before mixing.
- Wash your hands thoroughly before cutting vegetables (use kitchen gloves if possible, for extra hygiene).
- For longer room-temperature storage, steam the vegetables for 25 – 30 minutes to remove excess moisture.
- Store the pickle in a clean glass or ceramic jar.
- Always use a sterilized jar for the best shelf life and safety.
- Use sterilized spoons and cookware while preparing the pickle.
- Keep utensils clean and dry when scooping the pickle to avoid contamination.
- In the refrigerator, the pickle will stay fresh for up to 8 months.
FAQs
When stored in a sterilized glass or ceramic jar, it stays fresh for 3–4 months at room temperature. In the refrigerator, it can last up to 8 months.
You can use carrots, cauliflower, green chillies, garlic, lemon, and seasonal vegetables like radish, green beans, peas, amla, or turnips.
Moisture is the main reason. Always ensure vegetables are dry, use sterilized jars, and avoid using wet spoons when handling the pickle.
More Flavorful Side Dishes to Try
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Recipe
Instant Mix Achar Recipe – Mixed Vegetable Pickle in 1 Hour
Ingredients
- 1 cup carrots (washed, peeled, dried, and cut into thick strips)
- 1 cup broccoli (washed, dried, and cut into small florets)
- 1 cup cauliflower (washed, dried, and cut into small florets)
- 1 garlic (peeled)
- ½ cup green chillies (washed, dried, and cut into strips)
- 1 large lemon (washed, dried, and cut into wedges)
- 2 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon nigella seeds (kalonji)
- 1 tablespoon mustard seeds
- 1 cup mustard oil
- 1 tablespoon turmeric powder
- 1 teaspoon red chilli powder
- 1 tablespoon red chilli flakes
- 2 tablespoons Himalayan pink salt
- ½ cup vinegar
Instructions
- In a large pan, add the carrots, broccoli, cauliflower, garlic, and green chillies.
- Steam-cook them for about 15 minutes on a low to medium flame, but do not overcook.
- Add the lemon wedges and cook for another 5 minutes.
- Spread the steamed vegetables on a clean absorbent cloth or kitchen towel, and let them air-dry overnight or for at least 4 to 5 hours (you can also place them under a fan for 1 to 2 hours, I often do this).
- In a bowl, mix the cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, kalonji, and mustard seeds. Coarsely grind half of them and keep the rest whole.
- Heat mustard oil in a pan until it reaches its smoking point. Remove from heat, then add turmeric powder, red chilli powder, red chilli flakes, the ground spices, and the remaining whole spices. Mix well and set aside.
- Place the dried vegetables in a large bowl. Rub them thoroughly with vinegar and salt, then pour the oil and spice mixture over them. Mix well and your achaar is ready!
- Once the pickle has cooled completely, transfer it to a sterilized glass jar. Add more oil to the jar after 2 to 3 days and store in a cool, dry place.
- The pickle can last for several months (ours never lasts beyond 4 months, even in large batches).
Video
Notes
- I don’t use any artificial preservatives. Salt, turmeric, vinegar, and oil preserve this pickle well at room temperature.
- If you’ve made a large batch, I recommend filling small glass jars for daily use.
- Always store your pickle in glass or ceramic containers.
- Use clean and dry utensils when scooping the pickle to avoid contamination.
