Vegetable Pickle Recipe | Mixed Vegetable Achaar | Instant Mix Veg Pickle with detailed photo and video recipe. An extremely simple and tasty condiments recipe prepared with a choice of vegetables and a blend of spices. It is an instant version of the traditional pickle recipe which does not include sun drying and soaking of vegetables. It is prepared in 10 mins and can be easily served to any type of meal including breakfast, lunch, and dinner for rice, roti, or paratha.
Mixed Vegetable Achaar | Instant Mix Veg Pickle with step-by-step photo and video recipe. Pickle or achaar recipes are perhaps one of the important yet underrated recipes of Indian cuisine. It is made with myriad ingredients which differ from season to season, region to region of India. However, there are certain pickle or achaar recipes which can be made across the season and are not specific to any state. One such pickle is mixed vegetable achaar made with a choice of veggies.
Condiments or pickle recipes are a must-taste enhancer for most Indian cuisine meals. Typically it is made with seasonal sour vegetables or fruits which makes it an ideal hero ingredient for spicy pickles. In other words, the sourness of the hero ingredient makes it a balance of flavor with the spicy, salty, and bitter. However, being a seasonal ingredient can be a downside too as it may not be available in another season. To mitigate this, we have quite a few options, and the vegetable pickle recipe is one such hugely popular pickle. I have added radish, ginger, carrots, and garlic to this pickle, but the options are limitless. You may add any choice of veggies to it and experiment with it. Also, once the vegetables are sliced and chopped it only takes 10 minutes, hence can be the perfect solution for any occasion. Do try this pickle for this winter and let me know if you liked it.
Finally, I request you to check my other related Pickle Recipes Collection with this post on mixed vegetable achaar. It mainly includes my other related recipes like Tomato Pickle Recipe, hari mirch adrak lahsun ka achar, nimbu ka achar, gajar mooli ka achar, sirka pyaz, carrot pickle, tomato thokku, garlic pickle, mango pickle, chilli pickle. Further to these, I would also like to add some more recipe categories like,
Vegetable Pickle video recipe:
Recipe Card for mixed vegetable achaar:
Vegetable Pickle Recipe | Mixed Vegetable Achaar | Instant Mix Veg Pickle
Ingredients
for pickle masala:
- ½ tbsp yellow mustard seeds
- ½ tsp mustard
- ½ tbsp cumin
- ½ tbsp fennel
- 1 tsp coriander seeds
- ¼ tsp methi
for pickle:
- 1 cup mustard oil
- 1 tsp mustard
- 1 tsp fennel
- ¼ tsp methi
- ¼ tsp ajwain
- ¼ tsp hing
- 1 tbsp kalonji
- 1½ cup radish, chopped
- 1½ cup carrot, chopped
- 4 tbsp ginger, chopped
- 15 cloves garlic
- 2 tbsp chilli powder
- 1 tsp turmeric
- 1 tbsp salt
- 2 tbsp sugar
- ¼ cup vinegar
Instructions
- firstly, to prepare homemade pickle masala, in a pan take ½ tbsp yellow mustard seeds, ½ tsp mustard, ½ tbsp cumin, ½ tbsp fennel, 1 tsp coriander seeds and ¼ tsp methi.
- dry roast on low flame until the spices turn aromatic.
- cool completely, and grind to a coarse powder. keep aside.
- in a large kadai heat 1 cup mustard oil until it turns smoky hot.
- now turn off the flame and cool the oil slightly.
- add 1 tsp mustard, 1 tsp fennel, ¼ tsp methi, ¼ tsp ajwain, ¼ tsp hing and 1 tbsp kalonji.
- cook until the spices turn aromatic.
- further add 1½ cup radish, 1½ cup carrot, 4 tbsp ginger, 15 cloves garlic and cook on low flame.
- cook until the vegetables shrink slightly yet the crunchiness remains.
- now add 2 tbsp chilli powder, 1 tsp turmeric, 1 tbsp salt and 2 tbsp sugar. sugar is added to balance the flavour.
- cook for a minute or until the vegetables absorb the flavour.
- cool completely, and add ¼ cup vinegar. mix well.
- finally, store the mixed vegetable pickle in a clean glass jar for 2 months in the refrigerator.
Nutrition
How to make vegetable pickle with step by step photo:
- firstly, to prepare homemade pickle masala, in a pan take ½ tbsp yellow mustard seeds, ½ tsp mustard, ½ tbsp cumin, ½ tbsp fennel, 1 tsp coriander seeds and ¼ tsp methi.
- dry roast on low flame until the spices turn aromatic.
- cool completely, and grind to a coarse powder. keep aside.
- in a large kadai heat 1 cup mustard oil until it turns smoky hot.
- now turn off the flame and cool the oil slightly.
- add 1 tsp mustard, 1 tsp fennel, ¼ tsp methi, ¼ tsp ajwain, ¼ tsp hing and 1 tbsp kalonji.
- cook until the spices turn aromatic.
- further add 1½ cup radish, 1½ cup carrot, 4 tbsp ginger, 15 cloves garlic and cook on low flame.
- cook until the vegetables shrink slightly yet the crunchiness remains.
- now add 2 tbsp chilli powder, 1 tsp turmeric, 1 tbsp salt and 2 tbsp sugar. sugar is added to balance the flavour.
- cook for a minute or until the vegetables absorb the flavour.
- cool completely, and add ¼ cup vinegar. mix well.
- finally, store the mixed vegetable pickle in a clean glass jar for 2 months in the refrigerator.
Notes:
- firstly, you can add vegetables like gobi, chilli and lemon.
- also, instead of vinegar, you can use lemon juice for sourness and it acts as a preservative.
- additionally, overcooking the vegetables will lose their crunchiness.
- finally, mixed vegetable pickle recipe tastes great when prepared slightly spicy.