Dairy-Free Achcharu (Pickled Vegetables)

Instructions

1. 1Prepare your vegetables: Cut the 1 cup carrots into 1.27 cm pieces. Break the 1 cup cauliflower into bite-sized florets. Trim the ends off the 1 cup green beans and cut them into 2.54 cm lengths. Slice the 1/2 medium onion into thin half-moons. Leave the 2 whole green chilies whole, or slice them in half lengthwise if you prefer more heat.
2. 2Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium heat (176.7°C / 175°C). Once the oil is shimmering, add the 1 tablespoon of mustard seeds and cook for about 30 seconds, or until they begin to splutter and pop.
3. 3Add the sliced 1/2 medium onion, the 2 whole green chilies, and the 1/2 teaspoon turmeric powder to the pan. Sauté for 1 minute, stirring constantly, until the onions begin to soften and the spices are fragrant.
4. 4Add the prepared 1 cup carrots, 1 cup cauliflower florets, and 1 cup green beans to the pan. Stir everything together to coat the vegetables with the spices and oil. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are slightly tender but still have a bit of a bite.
5. 5Pour in the 1/2 cup vinegar, add the 2 tablespoons sugar, and the 1 teaspoon salt. Stir well to combine. Continue to cook for another 2 to 3 minutes, stirring frequently, until the liquid has reduced slightly and thickened into a light sauce.
6. 6Remove the pan from the heat. Allow the pickled vegetables to cool completely in the pan. This step is important for the flavors to meld and for the sauce to fully thicken.
7. 7Once completely cooled, transfer the dairy-free achcharu to an airtight container. Store it in the refrigerator. The achcharu is best served chilled.

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