Mixed Vegetable Pickle | How to make Mixed Vegetable Pickle

By Shoba Bharathraj  |  16th Dec 2016  |  
4.8 from 4 reviews Rate It!
  • Mixed Vegetable Pickle, How to make Mixed Vegetable Pickle
Mixed Vegetable Pickleby Shoba Bharathraj
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    10

    People

280

4





About Mixed Vegetable Pickle Recipe

Easy, tasty pickle with the crunch of veggies.

Mixed Vegetable Pickle is one dish which makes its accompaniments tastier. With the right mix of flavours, Mixed Vegetable Pickle has always been everyone's favourite. This recipe by Shoba Bharathraj is the perfect one to try at home for your family. The Mixed Vegetable Pickle recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mixed Vegetable Pickle is 10 minutes and the time taken for cooking is 10 minutes. This is recipe of Mixed Vegetable Pickle is perfect to serve 10 people. Mixed Vegetable Pickle is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mixed Vegetable Pickle. So do try it next time and share your experience of cooking Mixed Vegetable Pickle by commenting on this page below!

Mixed Vegetable Pickle

Ingredients to make Mixed Vegetable Pickle

  • Thinly chopped carrot - 1
  • Thinly chopped ivy gourd - 1
  • Thinly chopped cauliflower florets - 1
  • Thinly chopped lemon - 1
  • asafoetida - as per your taste
  • salt - 1 cup
  • water - 2 cups
  • mustard - 1 tsp
  • Kashmiri red chilli - 8
  • Spicy red chilli - 8

How to make Mixed Vegetable Pickle

  1. Take a vessel. Add salt and water and bring to a boil. Reduce the flame and boil till the salt melts completely and water reduces to half.
  2. Now switch off the flame and let it cool.
  3. Wash the vegetables and wipe them with a clean cloth. There should be no moisture on the vegetables.
  4. Spread them on a clean, dry cloth and then chop into thin pieces. Keep aside
  5. Grind both Kashmiri red chilli and spicy red chilli, mustard and add the cooled salt water little by little and grind to a smooth paste.
  6. Transfer this paste to a sterilized glass container and carefully add the chopped vegetables. Mix with a clean dry spoon. Add little salt water if needed. No need to add all the boiled water. Add only required water to get the right consistency. The pickle should not be watery.
  7. Then sprinkle little asafoetida as per your taste and mix well.
  8. Close the lid and let the contents mix well.
  9. Note: This pickle tastes good the next day. Stays good in refrigerator for 15 days.

My Tip:

The lid of the container should be air tight.

Reviews for Mixed Vegetable Pickle (4)

Varsha Paia year ago

can i skip lemon ??
Reply

Anupama Kumari2 years ago

crunchy and nice!
Reply

Shilpa gupta2 years ago

Wow mouth watering !!!
Reply

Zeenath Amaanullah2 years ago

Tangy and spicy as well.. luking so tempting dea Shoba ji..:blush::blush:
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