Kashmiri Mixed Veg Pickle | Koshur Anchar | Homemade Pickled Vegetables | Kashmiri Tadka Twist

Anchar/Achar (Pickle) is a form of fermented food in the Indian subcontinent & is one of the oldest methods of food preservation needed due to changing climate & seasons. Kashmir with it’s cold winters is very conducive to pickling a variety of vegetables such as Kohlrabi, carrots, radish , nadru etc. In Kashmiri pickles, no vinegar is added but instead mustard & carom seeds act as fermenting agents along with the Mustard oil which acts as carrier & prolongs the shelf-life of the pickle.
Fermented foods are pro-biotic powerhouses boosting the good bacteria in your gut and helping with overall health and immunity.
**No Artificial Color Added**

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Ingredients:

1. Radish - 400 gm
2. Carrot - 400 gm
3. Cauliflower - 500 gm
4. Lotus Stem (Nadru) - 400 gm
5. Collard Green (Haakh) - 400 gm
6. Peeled Garlic - 200 gm
7. Kashmiri Red Chili powder 4-5 tbsp or as per spice level
8. Salt - 4-5 tbsp or as per taste
9. Mustard Oil - 1/2 liter
10. Mustard seeds - 1/2 cup
11. Coriander Seeds - 1/2 cup
12. Carom Seeds (Ajwain) - 1/3 cup

Method:

1. Chop and wash the vegetables.
2. Boil the water in seperate vessel.
3. Now put these washed and chopped vegetables in this boiled water, but do not boil the vegetables. Keep vegetable in this hot water for 2-3 mins.
4. Drain the water completely and put the vegetables on clean sheet or absorbent paper to dry (over-night).

Next Day:

5. Put the vegetables in a dry vessel next day
6. Roast Mustard seeds and Coriander seeds for 1-2 mins on Med heat
7. Mix all the ingredients (Spices, salt & Oil) with the vegetable very well.
8. Fill the pickle mixture in the Glass bottles up to the brim.
Bottle should be air tight and keep it in warm place or in sun for atleast 14-15 days days for fermentation to take place.
9. After 2 weeks Open the bottles and Kashmiri mixed veg pickle is ready

ENJOY!

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Music Credit:

Track - Just Stay

From YouTube Audio Library

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