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Photo of A fresh haldi and mixed vegetables pickle. by Monal Patel at BetterButter

A fresh haldi and mixed vegetables pickle.

Monal Patel
0 minutes
Prep Time
0 minutes
Cook Time
0 People
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Recipe Tags

  • Veg
  • Everyday
  • Gujarat
  • Blending
  • Accompaniment
  • Low Calorie

Ingredients Serving: 0

  1. 200 gms yellow turmeric
  2. 100 gms White turmeric
  3. 2 capsicums
  4. 2 cucumbers
  5. 3 carrots
  6. 4 lemons
  7. 100 gms green chillies ( vadhvani )
  8. 4 regular green chillies
  9. 3 tsp salt
  10. 2 tsp oil
  11. 1 tsp sugar
  12. 4 tsp broken mustard seeds/ rai ki daal


  1. Peel both the turmerics, wash properly and let it drain in a colander. Wash all the other vegetables and dry them on a kitchen towel. Wash the green chillies, slit them or cut them into big pieces, remove the seeds with the tip of a knife.
  2. Make thin and even slices of the turmeric and all the other vegetables. Spread the slices of turmeric in a broad, shallow vessel, sprinkle 1 tsp salt and squeeze a lemon all over it. Add the other vegetables and sprinkle 2 tsp salt.
  3. Squeeze 2 more lemons all over it. Spread the rai ki daal, sugar and oil evenly, toss and mix well. Add few pieces of lemon. Check the salt, add if required and mix well. Cover and keep it at a room temperature for 24 hours or overnight.
  4. Your pickle is ready, fill it in a clean glass jar or any container. Store it in the fridge till consumed. (This stays crisp for 5 to 6 days. You can make it in half the quantity too).

Reviews (3)  

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Ayesha Sayyed
Ayesha Sayyed   May-09-2018

Delnaz Walia
Delnaz Walia   Jul-19-2017

Doest it stay for long

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