Preserve the harvest · Savory preserves 4 of 4
Achaar (carrot & green chili)
South Asian achaar is all about flavor: crushed seeds, chili and mustard oil. It's rich rather than a health food, and a spoonful brightens dal, rice, parathas or a sandwich. Swap in cauliflower, lemons, or raw mango when it's in season.
Warda PatelDreamDrop Gardens, Plano TX4 min readUpdated November 2026
The recipe
Savory · 4 of 4
Bold, spiced & rich
Achaar (carrot & green chili)
South Asian achaar is all about flavor: crushed seeds, chili and mustard oil. It's rich rather than a health food, and a spoonful brightens dal, rice, parathas or a sandwich. Swap in cauliflower, lemons, or raw mango when it's in season.
- Makes
- About 2 cups
- Time
- 4 hours + 2–3 days
- Keeps
- 1 month+ in the fridge
Ingredients
- 2 cupscarrot sticks (2 in long)
- 8–10green chilies, slit
- 1 Tbspsalt
- ½ tspturmeric
- ½ cupmustard oil (or another oil)
- 2 Tbspmustard seeds, coarsely crushed
- 1 Tbspfennel seeds, coarsely crushed
- 1 tspfenugreek seeds, lightly crushed
- 1 tspnigella seeds (kalonji)
- ¼ tspasafoetida (hing)
- 1–2 tspKashmiri red chili powder
- 2 Tbsplemon juice or vinegar
Method
Step 1: Dry everything
Wash the vegetables and dry them completely. Water is what spoils achaar.
Step 2: Salt
Toss with the salt and turmeric and rest 2–4 hours (in the sun if you can). Pat off any liquid.
Step 3: Toast the seeds
Lightly toast the fenugreek and fennel in a dry pan, then crush with the mustard seeds.
Step 4: Heat the oil
Heat the mustard oil until it just starts to smoke (this mellows its bite), then let it cool until warm.
Step 5: Spice
Stir the asafoetida, nigella, crushed seeds and chili powder into the warm oil. Off the heat, so the chili doesn't burn.
Step 6: Combine
Add the vegetables and lemon juice and toss well. Pack into a clean, dry jar and top with oil so everything is covered.
Step 7: Wait
Shake the jar daily. It's ready in 2–3 days and best after a week.
A note on safety
These recipes are made to be kept in the fridge or freezer. To store jars at room temperature, use a tested water-bath canning recipe, such as those from the National Center for Home Food Preservation, and follow it exactly. Never keep garlic or herbs in oil at room temperature, use clean jars and dry spoons, and when in doubt, throw it out.