MIX VEGETABLE PICKLE

In Pakistan pickle is something without which every house is incomplete. It is our traditional condiment and a must have on every dining table. When you have nothing to eat at home you can just cook a roti or paratha and eat it with pickle. You can also enhance the flavour of any simple meal by combining it with spicy and tangy pickle. I always make sure that I make it before it gets finished in my kitchen. Pickle also helps in digestion and it is a very good source of important nutrients. My recipe of mix vegetable pickle is very simple but it is delicious and mouthwatering.

 Because its winter in Pakistan, I have used some winter vegetables (carrots, cauliflower) and some all season vegetables (green chillies, and garlic) for making pickle. You can use any seasonal vegetables and make pickle by this recipe. It is a perfect way to preserve seasonal veggies and enjoy them off season also. for making pickle you just have to cut veggies, blanch them, and then fry them with spices. Spice mixture plays an is very important role in making your pickle tasty.

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Traditional pickle (achaar) spices are salt, red chillies, turmeric, fennel seeds, nigella seeds, mustard seeds, coriander seeds, and cumin seeds. Pickle by taste is tangy and to incorporate that taste people mostly add tangy vegetables like lemons and raw mangoes. But we can also use raw mango powder or vinegar to make it tangy. Vinegar also helps to preserve pickle for long time but here in Pakistan mustard oil is used for this purpose. Some pickles are made and consumed immediately but some are made with shelf life up to two years. 

This mouthwatering mixed vegetable pickle recipe is very easy and you can make it with any kind of vegetables of your choice using same recipe. this pickle (achaar) makes perfect combo with daal chawal, paratha, stuffed paratha, kachori, dosa, and garlic butter naan. This pickle is also a very famous condiment in India and Pakistan. We make very famous dishes like achaar gosht and achaari handi and some people like to add it in pulao. Check my video of this recipe on YouTube below.

mix vegetable pickle

Some tips for making mix vegetable pickle

  • To increase shelf life of pickle and to save it from fungus, make sure your pickle is dipped in mustard oil or vinegar completely.
  • Salt also helps in preserving pickle so, keep your salt content a little high in it. Do not worry about more salt because pickle is eaten in a small quantity with other things in combination with other things which balance its more salt.
  • When you blanch vegetables, do not blanch delicate veggies like green chillies, turnip, onions. Make sure your all veggies are completely dried when you add spices and oil in them.
  • Try to cut your veggies in bigger chunks otherwise they are completely crushed and mixed up after some time but if you like them this way then you can.

 

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5 from 1 vote

MIX VEGETABLE PICKLE

Mix vegetable pickle is a perfect way to preserve seasonal veggies and enjoy them off season. This pickle (achaar) makes perfect combo with daal chawal, paratha, stuffed paratha, kachori, dosa, and garlic butter naan. You can also enhance the flavour of simple meals by combining them with spicy and tangy pickle.
Course Side Dish
Cuisine Indian, Pakistani
Keyword chicken and pickle, chicken n pickle, maison pickle, mix vegetable pickle, mix vegetable pickle in vinegar, mix vegetable pickle recipe, mix vegetable pickle recipe in hindi, mix vegetable pickle recipe sanjeev kapoor, pickle recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Equipment

  • jar
  • Knife

Ingredients

  • 500 gm cauliflower
  • 200 gm carrots
  • 250 gm green chillies
  • 200 gm garlic cloves
  • 1 tbsp coriander seeds
  • 1 tbsp fenugreek seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp nigella seeds
  • 1 tbsp salt
  • 1 tbsp chilli flakes
  • ½ tsp turmeric
  • 500 ml mustard oil
  • 1 tbsp raw mango powder
  • ½ cup cooking oil

Instructions

  • Cut cauliflower and carrots in small cubes. Do not cut garlic cloves and cut green chillies half from middle.
  • Coarsely grind coriander, cumin, and fenugreek seeds.
  • Boil water and blanch all vegetables except green chillies for 2 minutes.
  • Heat cooking oil in wok and add Mustard, nigella, and fennel seeds in it. Fry them for few seconds and add all vegetables in it, Add salt, chilli flakes, turmeric, dry mango powder and coarsely ground spices. Fry veggies for 2 minutes with spices and turn off flame.
  • when veggies are cooled down, transfer them in a jar and add mustard oil until all veggies are fully dipped. Leave it for 4 days and then consume.

Iwould love it if you try my recipe and give me a feed back in the comments below. To keep updated with my new recipes subscribe to www.fusiontales.com and also follow me on instagram and facebook.



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