The short answer
Mixed achaar usually combines raw mango, lemon, carrot, green chilli and garlic, sometimes with cauliflower or turnip, in mustard oil spiced with fennel, fenugreek, nigella, mustard seed, red chilli and turmeric. Each piece pickles differently, so every spoon tastes a little different.
The usual pieces
| Ingredient | What it adds |
|---|---|
| Raw mango (kairi) | Sourness and body |
| Lemon | Bright tang, softens with age |
| Carrot | Crunch and sweetness |
| Green chilli | Heat |
| Garlic | Depth, mellows in oil |
The achaar masala
The spice blend is what makes it achaar rather than just preserved vegetables: saunf (fennel) for sweetness, methi (fenugreek) for bitterness, kalonji (nigella) for aroma, rai (mustard seed) for bite, plus red chilli, turmeric and salt.
Why mustard oil?
Mustard oil has a sharp, pungent flavour that is part of the classic achaar taste, and it forms a protective layer over the pieces. Heating it until it smokes lightly, then cooling, takes the raw edge off.