This spicy mixed vegetable pickle is so good. Easy too!
Over the years I have become somewhat obsessed with making my own pickled vegetables and chutneys.
Personally, I think there are few things better than presenting your own pickled vegetables at the table when you have a curry feast.
I always have a batch of this spicy mixed vegetable pickle in the fridge.
For that matter, the best Indian restaurants make their own pickles too rather than relying on those big brand shop bought pickles and chutneys with those oh too familiar flavours.
Why make your own vegetable pickle?
Make this spicy mixed vegetable pickle and your friends will most definitely appreciate that you've gone to some work.
You don't need to tell them that is was easy work.
You won't find a shop bought vegetable pickle that comes close to this recipe!
Isn't there a lot of salt?
Indian pickled vegetables are meant to be salty. They are after all a condiment for many different things, from papadums to dosas.
Although I could quite happily snack on this one all day on its own, it should really be eaten with something else. Rice is nice stirred into it.
No need to add salt to the rice when you try this popular mixed pickle!
So don't be turned off by the amount of salt used.
Yes, there is a lot but this is meant to be served with things that don't have a lot of salt in them. It is used instead of adding salt.
The salt and oil also help preserve the pickle.
Personally, I think this tarka makes it. You won't believe how much flavour it adds.
Just a few spices and herbs and voila! You ave a masterpiece.
If you like the look of this authentic mixed vegetable pickle, you might like to try a few more. Here are a few links:
Indian Lime Pickle
Chickpea, Garlic and Carrot Pickle
Easy Lemon Pickle
Spicy Mixed Vegetable Pickle
Ingredients
- 150g (1 ½ cups) cauliflower – cut into small pieces
- 1 cup aubergine
- 60g carrot – cut into small pieces
- 1 red bell pepper – roughly chopped
- 3 green chillies – thinly sliced
- 1 mango
- 6 cloves garlic
- 3 limes – thoroughly washed
- 1 teaspoon ground turmeric
- 3 tbsp chilli powder
- 1 tablespoon ground black mustard seeds
- ½ tsp fenugreek powder
- 3 tbsp flaky sea salt
- FOR THE TARKA
- 125ml (1/2 cup) rapeseed oil
- 2 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 dried Kashmiri chillies – broken into three pieces each
- 10 curry leaves – finely chopped
Instructions
- Mix all the chopped vegetables, mango and garlic in a glass or clay mixing bowl. Quarter the limes and squeeze as much of the juice out of them as you can over the other ingredients. Heat some water in a pan with a steamer and steam the limes quarters for about 15 minutes to soften them. You can add the steamed lime quarters as they are to the bowl or cut them into even smaller pieces before adding.
- Using a pestle and mortar, one tablespoon of black mustard seed into a course powder. Pour this powder along with the chilli powder, turmeric, fenugreek and salt over the vegetables and fruit in the bowl. Stir well to combine.
- Now in a small frying pan, bring about 3 tablespoons of the oil to a bubble over high heat. Add the mustard seeds. When they begin to pop, reduce the temperature to medium high and stir in the cumin seeds, Kashmiri chillies and curry leaves. When these become fragrant, pour in the remaining oil, stir well and pour it all over the chopped vegetables.
- Mix really well. The vegetables should be submerged in the oil. If not, add a little more and then cover with cling film. In the summer months, you can place this outside in the sun. In colder months, place it all in a sunny window.
- Leave to ferment for three days, stirring every eight hours or so. Then scoop it all into a sterilized jar (see page xx) with a tight fitting lid. You can taste it now but wait for at least a week if you can. It gets better!
- This pickle will keep in the fridge for at least three months. Make sure that the vegetables are always covered in oil to avoid it going off.
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I hope you enjoy this recipe for Indian style pickled vegetables. If you do give it at try, please leave a comment. I'd love to hear from you.
Edwin says
You are the best.
Vikesh harrie says
Just cracked open my bottle after a week…. Oh boy what a treat…. Put some in a toasted cheese sandwich … flavour bomb of note
Dan Toombs says
Excellent! Sounds like a great toastie.
Dan
steve says
@Dan Toombs, giving it a go now lets see ! i have been spoilt for curry most my life so will let you know
Dan Toombs says
Great, hope it works well, looking forward to seeing the results!
Thanks
Dan
Katie says
After about 2 months in the fridge (opened and enjoyed a number of times) it's gone a bit fizzy... is this good, natural fermentation, or should I chuck it? Thanks!
Dan Toombs says
I'd have to leave that decision to you.
Thanks
Dan
Tony says
Can you tell me where I could buy what you made? I used to buy local but they closed and I can't remember what it's called or who made the large can I used to buy ... It used to be greasy, had many veggies including mango and really spicy but not like burning hot?
Dan Toombs says
Maybe search on Amazon or your local Asian store.
Thanks
Dan
Beverly Anthoney says
Hello I love vegetables pickle I will try and make it
Vincent says
Thank you for this recipe. I have wanted the recipe for quite a long time. I really enjoy your program.
I am not in a position to try them all but it gives me great pleasure reading the recipe.
Again Thank you.
Dan Toombs says
That's great.
Thank you very much.
Dan
Larry says
great recipe shame about ALL THE ADS!
Dan Toombs says
Thanks, you can click jump to recipe then you won’t need to see the ads.
Dan
Laurie says
Hi there! Just got back from a month in India and miss the pickle I ate daily so decided to try your recipe. Maybe I did something wrong? I ended up with about 6 cups of veggies and the 1/2 cup of oil (plus juice of the three lines) certainly doesn't come close to "submerging" them. I will say they are coated... What should I add?
Dan Toombs says
Maybe try again and add more lime juice as some limes have a lot more juice than others. Have a play around with it a bit so you get the consistency you’re looking for.
Thanks
Dan
Laurie says
@Dan Toombs, I have another question! I did the three day thing and then transferred it into smaller sterilized mason jars. Can I leave them on the counter to ferment for a few weeks or do they need to go into the fridge?
Dan Toombs says
I always put them in the fridge .
Thanks
Dan