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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
Prepare and Dry the Vegetables
Prepare the Spice Mix and Oil
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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!
This north_indian recipe takes 45 minutes to prepare and yields 16 servings. At 155.07 calories per serving with 1.44g of protein, it's a moderately challenging recipe perfect for side.
Assemble the Pickle
Store and Mature
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.
Incorporate other hardy vegetables like radish (mooli), kohlrabi (gath gobi), or a few pieces of ginger and garlic for added complexity and flavor.
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.
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.
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.
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.
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.
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.
Sliminess is usually caused by moisture. This can happen if the vegetables were not dried properly, if the jar was not sterilized, or if a wet spoon was used. Unfortunately, if it becomes slimy, it's best to discard it.
Mustard oil is key to the authentic flavor and preservative properties of North Indian pickles. You can use another oil like sunflower or sesame oil, but the taste and aroma will be significantly different.
In moderation, yes. It's a source of probiotics from fermentation, which is great for gut health, and contains vitamins from the vegetables. However, it is high in sodium and oil, so it should be consumed as a condiment in small quantities.
A 2-tablespoon serving (about 30g) contains approximately 80-100 calories, primarily from the mustard oil. The exact number can vary based on the amount of oil absorbed by the vegetables.
No, sun-drying is traditional but not mandatory. You can effectively dry the vegetables indoors under a fan for 5-6 hours or in an oven on the lowest temperature setting with the door slightly ajar for about an hour. The goal is to remove all surface moisture.