Instant Achar Recipes with Puress Cold-Pressed Mustard Oil: Quick, Flavorful, and Healthy

Achar, or Indian pickles, are an integral part of Indian cuisine. Their tangy, spicy, and vibrant flavors can instantly elevate even the simplest of meals. Traditionally, pickles are made through a long fermentation process that allows the flavors to develop over time. However, with today’s fast-paced lifestyle, there’s a growing demand for quick and easy versions—instant pickles that can be made and enjoyed within a day or two. Enter Puress Cold-Pressed Mustard Oil, which not only brings the authentic taste but also adds a depth of flavor and a healthy touch to your homemade achar.

Puress Cold-Pressed Mustard Oil is perfect for pickling due to its robust flavor and health benefits. It retains all its natural nutrients, is rich in Omega-3 fatty acids, and boasts anti-inflammatory properties. When used in pickling, it enhances the taste and preserves the pickle longer, all while contributing to heart health and digestion.

In this blog, we’ll share some delicious and easy-to-make instant achar recipes using Puress Cold-Pressed Mustard Oil. These recipes don’t require prolonged fermentation, so you can whip them up quickly and enjoy them almost immediately.

1. Instant Mango Achar

Ingredients:

- 2 medium raw mangoes (peeled and chopped into small cubes)

- 4 tbsp Puress Cold-Pressed Mustard Oil

- 1 tsp mustard seeds

- 1 tbsp fenugreek seeds (methi)

- 1 tsp fennel seeds (saunf)

- 1 tsp cumin seeds (jeera)

- 1 tsp turmeric powder

- 1 tsp red chili powder

- 1 tsp Kashmiri red chili powder (for color)

- 2 tbsp salt (adjust to taste)

- 1 tbsp jaggery (optional, for sweetness)

Instructions:

1. Wash and peel the mangoes, then chop them into small bite-sized cubes.
2. Heat Puress Cold-Pressed Mustard Oil in a pan until it starts to smoke slightly. Let it cool for a minute to reduce its pungency.
3. In the same oil, add mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds. Fry them on a low flame until they release their aroma.
4. Add turmeric powder, red chili powder, and Kashmiri chili powder to the oil. Stir well to combine.
5. Add the chopped mangoes and salt to the mixture and toss everything together.
6. If you prefer a slightly sweet achar, add jaggery at this stage.
7. Mix well and let the achar cool. Once cooled, transfer it to a clean, airtight jar.
8. You can enjoy this achar immediately, but it tastes even better after a few hours as the flavors meld together.

2. Instant Lemon Achar

Ingredients:

- 6 lemons (cut into small wedges)

- 4 tbsp Puress Cold-Pressed Mustard Oil

- 1 tbsp mustard seeds

- 1 tbsp fennel seeds

- 1 tbsp fenugreek seeds

- 1 tsp turmeric powder

- 1 tsp red chili powder

- 1 tbsp salt

- 1 tsp asafoetida (hing)

- 2 tbsp sugar (optional)

Instructions:

1. Wash and dry the lemons thoroughly. Cut them into small wedges.
2. In a pan, heat Puress Cold-Pressed Mustard Oil until it starts smoking, then let it cool slightly.
3. Add mustard seeds, fennel seeds, and fenugreek seeds to the oil and sauté until fragrant.
4. Add turmeric powder, red chili powder, salt, and asafoetida. Mix well.
5. Add the lemon wedges to the spiced oil mixture and stir until the lemons are well-coated.
6. If you prefer a balance of flavors, add sugar to the mixture and stir until dissolved.
7. Let the achar cool and transfer it to a clean jar. You can enjoy it right away, but it’s best after a few hours as the lemons soften and absorb the spices.

3. Instant Carrot and Cauliflower Achar

Ingredients:

- 2 large carrots (peeled and cut into thin strips)

- 1 small cauliflower (cut into small florets)

- 4 tbsp Puress Cold-Pressed Mustard Oil

- 1 tsp mustard seeds

- 1 tsp nigella seeds (kalonji)

- 1 tsp cumin seeds

- 1 tsp turmeric powder

- 1 tsp red chili powder

- 1 tbsp salt

- 1 tbsp white vinegar (for extra tang)

- 1 tbsp sugar (optional)

Instructions:

1. Wash and cut the carrots into thin strips and separate the cauliflower into small florets.
2. Heat Puress Cold-Pressed Mustard Oil in a pan until it starts to smoke. Let it cool slightly.
3. Add mustard seeds, nigella seeds, and cumin seeds to the oil, and fry them until they crackle.
4. Add turmeric powder and red chili powder, stirring well.
5. Add the carrots and cauliflower to the pan and mix everything until the vegetables are coated in the spice mixture.
6. Add salt, vinegar, and sugar (if using). Stir well and let the vegetables cook for 2-3 minutes.
7. Remove from heat and let the achar cool before transferring it to a jar. This instant pickle is crunchy, tangy, and ready to be enjoyed immediately.

4. Instant Green Chili Achar

Ingredients:

- 100 g green chilies (cut into 1-inch pieces)

- 4 tbsp Puress Cold-Pressed Mustard Oil

- 1 tsp mustard seeds

- 1 tsp fennel seeds

- 1 tsp cumin seeds

- 1 tsp turmeric powder

- 1 tsp red chili powder (optional for extra heat)

- 1 tbsp salt

- 1 tbsp lemon juice

Instructions:

1. Wash the green chilies, dry them completely, and cut them into 1-inch pieces.
2. Heat Puress Cold-Pressed Mustard Oil in a pan. Once it begins to smoke, reduce the heat and let it cool slightly.
3. Add mustard seeds, fennel seeds, and cumin seeds to the oil and fry until fragrant.
4. Add turmeric powder, red chili powder (if using), and salt. Stir well.
5. Add the green chili pieces and toss them in the spiced oil until they’re fully coated.
6. Add lemon juice and stir well.
7. Let the achar cool before transferring it to a jar. This spicy pickle can be eaten immediately but tastes even better the next day.

5. Instant Mixed Vegetable Achar

Ingredients:

- 1 carrot (cut into thin strips)

- 1 cucumber (cut into thin strips)

- 1 radish (cut into thin strips)

- 1 small cauliflower (cut into florets)

- 4 tbsp Puress Cold-Pressed Mustard Oil

- 1 tsp mustard seeds

- 1 tsp fennel seeds

- 1 tsp fenugreek seeds

- 1 tsp turmeric powder

- 1 tsp red chili powder

- 1 tbsp salt

- 2 tbsp vinegar (optional)

Instructions:

1. Wash and cut the vegetables into thin strips or bite-sized pieces.
2. Heat Puress Cold-Pressed Mustard Oil in a pan until it smokes. Reduce heat and allow it to cool slightly.
3. Add mustard seeds, fennel seeds, and fenugreek seeds to the oil. Fry until aromatic.
4. Add turmeric powder, red chili powder, and salt, and stir well.
5. Add the vegetables and toss them in the spiced oil mixture until fully coated.
6. If you want extra tang, add vinegar at this stage and mix well.
7. Let the achar cool before transferring it to a jar. This colorful, crunchy mixed vegetable pickle can be eaten immediately or stored for a few days.

These instant achar recipes are perfect for adding a burst of flavor to your meals. Made with the health-enhancing Puress Cold-Pressed Mustard Oil, they not only satisfy your taste buds but also bring a dose of nutrition. Whether you’re making a tangy lemon pickle or a spicy green chili achar, you’ll find that the process is quick, easy, and incredibly rewarding. Happy pickling!