Indian mix vegetable pickle for winter
Recipe type: Pickles
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 200gm
Indian mix vegetable pickle for winter, spicy and lip-smacking.
  • Cauliflower (cut into small size florets) : 1 cup
  • Carrots (cut into one inch long strips) : ½ cup
  • Beet roots (cubed) : ¼ cup
  • Turnips (cubed) : ¼ cup
  • Green peas (fresh) : ¼ cup
  • Radish (cut into one inch long strips) : ¼ cup
  • Green chillies (cut into one inch long) : 3-4
  • Lime (cut into small wedges) : 2
  • Ginger (fresh / new slightly pinkish in color and cut into matchsticks): ¼ cup
  • Garlic (one head that will yield approx 20 cloves)
  • Onion (medium size, roughly cut into slices): one
  • Turmeric powder : 2 tbsp
  • Fenugreek (whole / methidana) : 1 tbsp
  • Black mustard seeds : 1 tbsp
  • Methi ke chawal (coarsely ground methi / optional) : 1 tsp
  • Sarson / rai ke chawal (coarsely ground mustard) : 1 tsp
  • Whole red chillies : 5-6
  • Fennel seeds : 1 tbsp
  • Cumin seeds : 1 tbsp
  • Coriander seeds : 1 tbsp
  • Whole garam masla : two -three cloves, two-three cardamom, two-three black peppers and a stick cinnamon
  • Kalonji / nigella seeds : 1 tbsp
  • Salt : ½ cup + as required
  • Mustard oil : 1 cup + as required
  • White vinegar : ½ cup
  1. Wash and cut all the vegetables (except onion) in desired size as mentioned. If you want you can keep the size of veggies bigger, provided you have large jars to store the pickles.
  2. Dry the vegetables with kitchen towels or leave it for half a day, spread out in big plate to dry out naturally.
  3. In a big bowl, add all the vegetables (except onion), salt and turmeric. Mix it very well so that every inch of veggies must be evenly coated with salt and turmeric.
  4. Leave it overnight, uncovered in a safe place free of flies and other insects.
  5. Next day, drain the salted water. In a separate dry and clean plate, place all the veggies and keep it in the hot sun for atleast four to six hours.
  6. If your balcony does not get much sunshine like me. then it will take some two to three days to get the required amount of sunshine.
  7. This step is important as it will ensure the storing quality of pickles. It will not attract fungal growth.
  8. On the day of pickling, sterilise the pickle jar by boiling it in water for 10 minutes. I prefer use of glass jars. Or else keep the jar (should be microwave safe) in microwave for 40 seconds.
  9. Do not touch the rim or inside of the jar.
  10. Dry roast the red chillies, cumin seeds, coriander seeds and fennel seeds all separately to ensure even roasting.
  11. Grind them in a mixer till you get a fine blend.
  12. Heat 1 tbsp of mustard oil, add the black mustard seeds, fenugreek seeds, klaonji or nigella seeds and let it splutter. Then add the onions, do not fry then, lightly saute them till the onions become translucent.
  13. Switch off the heat and to this add further the ground spice mix (of red chilli-cumin-fennel-corainder), methi and rai ke chawal. Let it stand for two -three minutes.
  14. Separately heat the remaining mustard oil and add this to the oil-onion-spice mix.
  15. Take a large dry and clean bowl (ensure there is no moisture in it), put all the sun-dried vegetables in it, add the whole garam masla and then add the warm oil and spice mix.
  16. With the help of clean and dry spoon, mix all the vegetables well with spices and oil.
  17. Stir in the vinegar.
  18. Once it is cooled enough, store the pickle in sterilised jar.
  19. The pickle should be immersed in oil, if not then heat some more oil, cool it and then pour directly in the jar.
  20. Oil acts as a barrier between pickles and air. It inhibits the fungal growth.
  21. Let it sit for one month or so to let the flavour mature.
  22. For one month, put the pickle jar in the hot sun.
  23. This pickle will last for months (easily six months) if stored in dry and cool place. This pickle does not need refrigeration.
You can adjust the salt as per your taste. When the pickle is in raw form, taste the salt, if it tasted salty then the proportion is right. If the salt tasted just right, then you need to add more salt in it.
The pickle oil can be used for regular Indian recipes.
You can skip the garam masala from the recipe and methi and rai ke chawal is optional too but they add true flavours in it.
To make rai or methi ke chawal at home, lightly roast the methidana and mustard seeds (use black or brown one for the pickle) and then coarsely ground them in mixer or in mortar pestle.
If sundrying is not possible then consider microwaving the veggies for two to three minutes. It will suck up all the moisture from it.
Take very good care to sterilise the pickle jars and their lids.
Recipe by saffronstreaks at