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Mixed vegetable pickle

Its been such a long time that  I have posted under this category…Last week my Princess requested me to prepare mixed vegetable pickle and I fulfilled her wish,after all I’m her Genie and my Genie is my Amma.I have been preparing this pickle since a long time,but everytime I prepare I have to cross check the instructions with her and she never gets tired of explaining  to me repeatedly, my dear  Amma…. Nothing like home made pickle.. This is a very easy peasy recipe where no complicated procedure is involved.Same recipe may be prepared with Sorrel fruit(Bimbul) ,raw mango cuts,gherkins etc..Stay tuned for more pickle recipes shortly.

Mixed vegetables-2 cups approx,chopped(I used cauliflower,carrot,hog plums,lime)*see notes
Kashmiri chillies-25(you may use normal long chillies or both long and short chillies)
Asafoetida-1tsp powder(I used a big pinch of hing paste)
Salt-1/4 cup approx(I used rock salt/kallu uppu)
Water-1 1/2 cup approx
Mustard-2 tsp,(powder it separately)
Sterilized bottle- 1, to store the pickle


  1. Wash the vegetables well,chop it finely into square pieces and wipe it well with a dry cloth.
  2. Mix water and salt, take a boil until the salt dissolves,cool it completely.
  3. Soak the vegetables in the above salt water.
  4. Grind the chillies  and hing using the above  soaked salt water to a  fine paste.(Use water only as needed.)
  5. Transfer the chilly paste into the vegetable bowl,add mustard powder.
  6. Mix it well.
  7. Store it in a sterilized bottle.(Glass bottle is preferred)
  8. You may keep it at room temperature for 2-3 days.
  9. Better to store in a refrigerator if the climate is humid.
  10. After a day I store it in the fridge.
  11. Can be retained until a month.
  12. You may also substitute hog plums with either raw mango or sorrel fruit.
My notes:

  • I have used 1 small cauliflower,1 carrot,1 lime and 4 hog plums(outer cover).
  • You may also add gherkins (tendle) (chopped)
  • Hog plums are added for the sour taste.
  • A pickle is incomplete without the tangy taste.
  • You may also add lime juice(2)  instead of lime pieces.
  • Use only the outer covering of hog plums.
  • Use a wooden spoon for the servings.
  • Pickle will be ready after 4-5 days with all the juices and flavors infused.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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