Mixed Pickle
A zesty and tangy North Indian condiment featuring a medley of winter vegetables like carrots, cauliflower, and turnips, all preserved in a spicy mustard oil base. The perfect punchy side for any Indian meal.
For 16 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare and Dry the Vegetables
- b.Wash, peel, and chop the carrots and turnips into uniform 1-inch batons. Cut the cauliflower into small, bite-sized florets. Slit the green chilies lengthwise, keeping the stems on if you prefer.
- c.Spread all the prepared vegetables in a single layer on a large, clean cotton cloth or a tray.
- d.Place them in direct, strong sunlight for 4-5 hours. The goal is to remove excess moisture, which will make them look slightly wilted. This step is critical for preventing spoilage.
- 2
Step 2
- a.Prepare the Spice Mix (Masala)
- b.In a dry skillet over low heat, lightly roast the coarsely ground rai dal (split mustard), fennel seeds, and fenugreek seeds for 1-2 minutes until they release a fragrant aroma. Be careful not to let them burn.
- c.Remove the skillet from the heat and allow the roasted spices to cool completely.
- d.In a large, completely dry mixing bowl, combine the cooled roasted spices with nigella seeds, turmeric powder, red chili powder, and asafoetida. Mix well.
- 3
Step 3
- a.Temper the Mustard Oil
- b.Pour the mustard oil into a deep pan and heat it over medium-high heat until it reaches its smoking point (you'll see faint white smoke rising).
- c.Immediately turn off the heat. This process mellows the oil's pungent flavor.
- d.Let the oil cool down completely to room temperature. This can take 30-40 minutes.
- 4
Step 4
- a.Assemble the Pickle
- b.Add the sun-dried vegetables to the large bowl containing the spice mix. Add the salt.
- c.Using a clean, dry spoon, mix thoroughly to ensure every piece of vegetable is evenly coated with the masala.
- d.Pour the completely cooled mustard oil and the white vinegar over the vegetable-spice mixture.
- e.Stir everything together vigorously until well combined.
- 5
Step 5
- a.Mature the Pickle
- b.Carefully transfer the pickle mixture into a sterilized, completely dry glass or ceramic jar (known as a 'barni').
- c.Cover the mouth of the jar with a clean piece of muslin or cheesecloth and secure it with a string or rubber band. Do not seal with the lid yet.
- d.Place the jar in direct sunlight for 5 to 7 consecutive days. Each day, shake the jar gently to redistribute the oil and spices.
- e.After a week, the vegetables will have softened and absorbed the flavors. The pickle is now ready. You can replace the cloth with an airtight lid and store it in a cool, dry place.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Absolute dryness is key. Ensure vegetables, hands, utensils, and the storage jar are completely free of moisture to prevent mold.
- 2If you lack strong sunlight, you can dry the vegetables under a ceiling fan for 8-10 hours or in an oven on the lowest setting with the door ajar for about 1-2 hours.
- 3Always use a clean, dry spoon when serving the pickle to maintain its longevity.
- 4The pickle's flavor deepens and improves over time. It tastes best after maturing for at least two weeks.
- 5Ensure the vegetables remain submerged in oil. If the oil level drops, you can heat more mustard oil, cool it completely, and add it to the jar.
Adapt it for your goals.
Vegetable Add-ins
You can include other vegetables like radishes (mooli), kohlrabi (ganth gobi), or even whole cloves of garlic and pieces of ginger.
Spice AdjustmentSpice Adjustment
Reduce the red chili powder for a milder pickle or use Kashmiri red chili powder for a vibrant color without excessive heat.
Sweet and Sour VersionSweet and Sour Version
For a 'khatta meetha' (sweet and sour) flavor, add 2-3 tablespoons of jaggery powder or sugar along with the spices in Step 4.
Why this is on our healthy list.
Promotes Gut Health
The traditional process of making this pickle involves fermentation, which encourages the growth of beneficial probiotic bacteria that support a healthy digestive system.
Rich in Antioxidants
Spices like turmeric, fennel, and fenugreek, along with the vegetables, are packed with antioxidants that help combat free radicals in the body.
Source of Vitamins
The medley of vegetables like carrots, cauliflower, and turnips provides essential vitamins such as Vitamin A, Vitamin C, and Vitamin K.
Aids Digestion
Spices like asafoetida (hing) and fennel seeds (saunf) are traditionally known in Ayurveda to help improve digestion and prevent bloating.
Frequently asked questions
A 1/4 cup serving contains approximately 250-270 calories, primarily from the mustard oil. A more typical serving size of one tablespoon would have about 60-70 calories.