Mixed Vegetable New Year Achar

1.Prepare the vegetables by washing and chopping them into bite-sized pieces. Ensure they are dry to avoid spoilage in the pickle.

2.In a large mixing bowl, combine the chopped vegetables with salt, turmeric powder, and red chili powder. Mix well and let it sit for about 30 minutes to allow the vegetables to release some moisture.

3.In a small pan, heat the mustard oil until it reaches its smoking point. Allow it to cool slightly before using it in the pickle.

4.Add the cooled mustard oil to the vegetable mixture along with the crushed fenugreek seeds, mustard seeds, nigella seeds, sugar, vinegar, grated ginger, grated garlic, and asafoetida. Mix everything thoroughly until the vegetables are well coated with the spices and oil.

5.Transfer the mixture to a clean, dry glass jar. Press down the vegetables to eliminate air pockets and ensure they are submerged in the oil. Pour additional mustard oil over the top if necessary to cover the vegetables completely.

6.Seal the jar tightly and store it in a cool, dark place for at least 3-5 days to allow the flavors to develop. Shake the jar gently once a day to mix the spices and vegetables.