Langar Wala Achaar / Instant Mix Achaar

To make Langar Wala Achaar, start by coarsely grinding fennel seeds, mustard seeds, and other spices. Then, wash and cut carrots, radishes, ginger, and green chillies into thin strips and sun-dry them for about 2 hours. Heat mustard oil in a pan, add asafoetida and mustard seeds, then stir in the sun-dried vegetables and ground spices. Cook for 2-3 minutes, add lemon juice or vinegar, mix well, and let it cool before transferring to a dry glass container.

Yes, Langar Wala Achaar is suitable for a vegan diet as it contains no animal products. The ingredients are all plant-based, making it a great addition to vegan meals for a tangy kick.

If you don't have mustard oil, you can substitute it with other oils like sesame oil or sunflower oil. However, keep in mind that mustard oil adds a unique flavor that may be slightly different with other oils.

To store Langar Wala Achaar, transfer it to a dry glass container and keep it in a cool, dark place. It can last for several weeks. For longer storage, refrigerate it to maintain its freshness and flavor.

Langar Wala Achaar pairs wonderfully with Indian meals such as dal, rice, parathas, or even sandwiches. Its tangy flavor complements rich dishes and adds a delightful contrast to simple meals.