Introduction
Mixed Vegetable Pickle Recipe is one of the most loved achar varieties across India. It is colorful, tangy, crunchy, and loaded with the flavors of seasonal vegetables like carrots, cauliflower, beans, peas, radish, and turnip. Unlike single-ingredient pickles like Mango Pickle or Lemon Pickle, this achar brings together the best of all veggies in one jar.
Homemade mixed vegetable pickle is not just tasty but also healthy. The combination of vegetables, mustard oil, and traditional spices enhances digestion, boosts immunity, and adds a burst of flavors to everyday meals.
Ingredients Required for Mixed Vegetable Pickle Recipe
Vegetables:
- Carrots – 250g (cut into long pieces)
- Cauliflower – 200g (small florets)
- Beans – 100g (cut into 2-inch pieces)
- Radish – 100g (sliced)
- Turnip – 100g (sliced)
- Green Peas – 100g
- Ginger – 50g (julienned)
- Garlic – 50g (optional)
- Green Chilies – 6–8 (slit)
Spices:
- Mustard Seeds (Rai) – 2 tbsp
- Fennel Seeds (Saunf) – 2 tbsp
- Fenugreek Seeds (Methi) – 1 tbsp
- Carom Seeds (Ajwain) – 1 tsp
- Turmeric Powder – 2 tsp
- Red Chili Powder – 3 tsp
- Asafoetida (Hing) – ½ tsp
- Salt – 4 tbsp (adjust as needed)
Other Ingredients:
- Mustard Oil – 250 ml
- Vinegar – 3 tbsp (for extra shelf life)
- Lemon Juice – 2 tbsp
Step-by-Step Preparation Method
Step 1: Wash and Prep the Vegetables
- Wash all vegetables thoroughly and dry them completely.
- Cut them into medium-sized pieces.
- Boil water, add a little salt, and blanch carrots, cauliflower, beans, peas, radish, and turnip for 2–3 minutes.
- Drain and spread them on a clean cotton cloth to dry for 3–4 hours in sunlight.
Step 2: Roast and Grind the Spices
- Dry roast mustard seeds, fennel seeds, fenugreek seeds, and carom seeds lightly.
- Crush coarsely in a grinder or mortar & pestle.
Step 3: Heat the Oil
- Heat mustard oil till it reaches the smoking point.
- Let it cool slightly, then add asafoetida.
Step 4: Mix Everything Together
- In a large bowl, combine dried vegetables, roasted spices, turmeric, red chili powder, and salt.
- Pour the warm mustard oil and mix well.
- Add vinegar and lemon juice for tanginess and preservation.
Step 5: Store the Pickle
- Transfer into a clean, dry glass jar.
- Keep it in sunlight for 3–4 days, shaking the jar daily.
- Your Mixed Vegetable Pickle Recipe is ready to enjoy!
Tips for Best Results
- Always ensure vegetables are completely dry before pickling to avoid fungus.
- Mustard oil gives the best authentic flavor, but you can use sesame oil as an alternative.
- Sunlight helps in fermentation, enhancing the flavor.
- Use clean, airtight glass jars only.
Health Benefits of Mixed Vegetable Pickle
- Rich in Fiber – Improves digestion.
- Boosts Immunity – Thanks to vitamin-rich seasonal vegetables.
- Probiotics – Natural fermentation helps gut health.
- Spice Power – Turmeric, fennel, and mustard aid metabolism.
Serving Suggestions
- Serve with hot parathas or rotis.
- Perfect side dish with dal-chawal or khichdi.
- Add to tiffin for an instant flavor boost.
Related Pickle Recipes
FAQs – Mixed Vegetable Pickle Recipe
Q1: How long does mixed vegetable pickle last?
Ans: If stored properly in a clean jar, it lasts for 8–12 months.
Q2: Can I make it without oil?
Ans: Oil-free pickles have a shorter shelf life. Mustard oil is recommended.
Q3: Which vegetables are best for this pickle?
Ans: Carrot, cauliflower, beans, radish, turnip, peas, ginger, and green chilies are commonly used.
Q4: Can I reduce the spice level?
Ans: Yes, adjust red chili powder as per taste.
