How to Make Instant Vegetable Pickle

Pickles make any meal tastier by adding zing to the food on plate. While in summer it’s mango pickles that can be preserved for years, in winter it’s the turn of instant, mixed-veg, ready-to-eat pickles.

In-fact those who are fond of pickles but don’t enjoy the sour and tangy raw mango pickles, love spicy mixed-veg pickles.

mix pickleAny combination of seasonal vegetables can be used. Here, I have used cauliflower, radish, carrot and fresh green peas. However, depending on your choice, you can try any other vegetable(s) as well.

Dry Ingredients:

  • Mustard seeds: 1tbsp
  • Fennel (saunf): 1tbsp
  • Asafoetida (heeng): a pinch
  • Carom seed (ajwaeen): ½ tsp
  • Dry mango powder: 1 tbsp
  • Red chili powder: 1/2 tbsp
  • Fenugreek seeds (methi): ¼ tsp
  • Nigella/Onion seeds (kalonji): ¼ tsp
  • Turmeric powder (haldi): 1 tsp
  • Salt: 1 tbsp
  • Mustard oil: ¾ cup

Fresh Ingredients:

  • Cauliflower
  • Carrot
  • Radish
  • Fresh green peas
  • Green chilies
  • Ginger: 1/2 inch

Procedure:

  • Take the vegetables of your choice and cut them in small pieces. Content of cut vegetables should be equal to 1 cup. You can adjust the proportion and quantity of vegetables as per your taste.

Instant-mix pickle cut vegetables

  • Add little salt and turmeric powder in water and par boil vegetables in them. Make sure vegetables have lost their crunch and become soft (but not too tender).
  • Drain out the water and spread the vegetables on cloth so that the cloth absorbs any left-over water. Keep the veggies under the sun for an hour or so. Keep mingling in between (after every 15 – 20 min), as this enables uniform drying of vegetables.

mix vegetable pickle par bolied vegetables

  • Dry roast mustard seeds, fennel and carom seed on low flame. Once you notice the enchanting aroma filling your nostrils, take the mix off the heat. Let it cool and grind to coarse powder.

instant mix pickle spices

  • Bring together salt, fenugreek seeds, nigella seeds, dry mango powder and above coarse powder (prepared in previous step) and mix everything together.
  • Heat mustard oil for a minute and add asafoetida to it. Switch-off the heat. Now, it’s time to blend everything together.
  • In a jar add vegetables, powdered spices and mustard oil. Add finely cut green chilies and ginger, and mix thoroughly.
  • You can either put everything together in a bowl or transfer to a jar. After mixing, keep it under sun for an hour, and it’s ready to eat. By the next day the flavors blend together with much more enhanced taste.

instant mix pickle ready to eatHowever, my family members don’t wait for the next day. They jump on it the moment it is ready to eat 🙂 This time around, I made it before the breakfast, so that everyone could have it with multi-grain paratha in breakfast.

In my family, everyone is so fond of the mixed-veg pickles that they can team-up this flavorsome pickle with anything and everything! It doesn’t last more than 3-4 days in my home, otherwise you can easily store it in refrigerator for a month.

Nevertheless, don’t worry about how many days it stays good, if your family loves pickle this won’t last long. 🙂

I would love to know if you also make any other variety of instant pickle. Do share with me if you tried some other vegetable.

Thank you for giving your valuable time and reading.

6 thoughts on “How to Make Instant Vegetable Pickle”

  1. My mouth is watering, but I am a bit lazy to cook. Great photos here. I liked your FB page. Nice to see that you have an FB page. Do have a look at mine. 🙂

  2. Wow, this sounds like something I would really like. I try to make most of what we eat as it is healthier and less costly. This is something I could easily make with things I have and enjoy it. Thank you.

    1. Thank you Lydia do try it and share with me if you really liked this instant pickle.Its true cooking at home is healthy and we also learn something new if we keep on trying new recipes.

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