Spiced Potato Achar with Mustard and Turmeric

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A tangy, spicy pickle made with potatoes, mustard seeds, and turmeric, ideal as a condiment for rice meals. This Asian recipe, ready in about 35 minutes, pairs potatoes, mustard oil, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 50 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and cut into 1/2-inch cubes potatoes
• 2 tbsp mustard oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric
• 1/4 tsp chili powder
• 1/4 cup rice vinegar
• 1/4 cup water
• 1 tbsp sugar
• to taste salt

Instructions

1. Step 1: Heat 2 tbsp mustard oil in a saucepan over medium heat. Add 1 tsp mustard seeds and cook until they pop, about 1 minute.
2. Step 2: Add 2 cups potato cubes, 1/2 tsp turmeric, 1/4 tsp chili powder, and salt to taste. Stir to coat evenly.
3. Step 3: Pour in 1/4 cup rice vinegar and 1/4 cup water, then bring to a simmer.
4. Step 4: Cook uncovered for 10 minutes until potatoes are tender but not mushy, stirring occasionally.
5. Step 5: Stir in 1 tbsp sugar and continue cooking for 5 minutes more until the sauce thickens slightly.