Vegetable Pickle
A vibrant, tangy, and spicy North Indian mixed vegetable pickle. Crunchy carrots, cauliflower, and turnips are preserved in aromatic mustard oil and spices. A perfect condiment to spice up any meal, ready in just a few days!
For 16 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare and Dry the Vegetables
- b.Wash all vegetables thoroughly under running water.
- c.Cut the carrots, cauliflower, and turnips into uniform, bite-sized pieces. Slit the green chilies lengthwise.
- d.Bring a large pot of water to a rolling boil. Blanch the cauliflower and turnips for 2 minutes. Add the carrots and blanch for 1 more minute. The vegetables should be slightly tender but still very crisp.
- e.Immediately drain the vegetables in a colander and spread them on a clean, dry kitchen towel or a large tray in a single layer.
- f.Let the vegetables air-dry completely. This is a critical step. You can place them in the sun for 3-4 hours or under a ceiling fan for 5-6 hours until no surface moisture remains.
- 2
Step 2
- a.Prepare the Spice Mix and Oil
- b.While the vegetables dry, heat a small, dry pan over low heat. Add the mustard seeds, fennel seeds, and fenugreek seeds. Dry roast for 1-2 minutes until they become aromatic. Be careful not to burn them.
- c.Remove the spices from the pan and let them cool completely.
- d.Once cooled, transfer the roasted spices to a grinder or mortar and pestle and grind them into a coarse powder.
- e.In a separate, larger pan, heat the mustard oil over medium-high heat until it reaches its smoking point (you will see faint white smoke). This process removes the oil's raw pungency.
- f.Turn off the heat and allow the oil to cool down completely to room temperature. This can take 30-40 minutes.
- 3
Step 3
- a.Assemble the Pickle
- b.In a large, completely dry mixing bowl, combine the dried vegetables and green chilies.
- c.Add the coarsely ground spice mix, turmeric powder, red chili powder, asafoetida, and salt. Toss everything together until the vegetables are evenly coated with the spices.
- d.Pour the cooled mustard oil and the white vinegar over the spiced vegetables.
- e.Mix thoroughly with a clean, dry spoon to ensure every piece is well-coated with oil and spices.
- 4
Step 4
- a.Store and Mature
- b.Carefully transfer the prepared pickle into a clean, dry, and sterilized glass jar. Press the contents down gently.
- c.Seal the jar with a tight-fitting lid. Place the jar in a sunny spot for 2-3 days. This helps the flavors to meld and mature.
- d.Shake the jar gently once each day to redistribute the oil and spices.
- e.After 3 days, the pickle is ready to eat. Store it at room temperature for up to a month, or in the refrigerator for up to 6 months for a longer shelf life.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the vegetables are completely dry before pickling to prevent mold and spoilage.
- 2Always use a clean, dry spoon to take pickle out of the jar to prolong its shelf life.
- 3Heating the mustard oil to its smoking point and cooling it down is essential to mellow its pungent flavor.
- 4Use a sterilized glass jar for storage. To sterilize, wash the jar and lid with hot soapy water, rinse well, and dry completely in a warm oven.
- 5The amount of salt and vinegar is crucial for preservation, so avoid reducing them significantly.
- 6For best flavor, allow the pickle to mature for at least 3-4 days before consuming.
Adapt it for your goals.
Sweet and Sour Pickle
For a traditional Punjabi 'khatta meetha' flavor, add 50g of grated jaggery (gur) or brown sugar along with the spices in Step 3. Mix well until it dissolves.
Add More VegetablesAdd More Vegetables
Incorporate other hardy vegetables like radish (mooli), kohlrabi (gath gobi), or a few pieces of ginger and garlic for added complexity and flavor.
South Indian StyleSouth Indian Style
Substitute mustard oil with sesame oil (gingelly oil), and add 1 teaspoon of split mustard seeds (rai kuria) and a pinch of fenugreek powder instead of the whole roasted spices. You can also add a tempering of mustard seeds and curry leaves to the cooled oil.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process that occurs as the pickle matures encourages the growth of beneficial probiotics, which support a healthy digestive system and improve gut flora.
Rich in Vitamins and Fiber
Made from carrots, cauliflower, and turnips, this pickle is a good source of dietary fiber and essential vitamins like Vitamin A, Vitamin C, and Vitamin K, which are crucial for vision, immunity, and bone health.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin), fenugreek, and mustard seeds are known for their powerful anti-inflammatory properties, which can help combat inflammation in the body.
Boosts Immunity
The combination of Vitamin C from cauliflower, antioxidants from vegetables, and the antimicrobial properties of spices like asafoetida and mustard oil helps in strengthening the immune system.
Frequently asked questions
When stored correctly in a sterilized jar, it can last for several weeks to a month at room temperature and for up to 6 months in the refrigerator. Always use a clean, dry spoon to serve.