Instant Mix Veg Pickle Recipe | Indian Mix Veg Pickle | How to Make Mix Veg Pickle | Nehas Cookhouse

Ingredients: 1 cup Green Chillies (sliced)

½ cup Carrots (sliced)

½ cup Cauliflower (small pieces)

3 tbsp Lemon Juice

2 tsp Mustard Seeds (aka Sarso)

2 tbsp Mustard Oil (aka Sarso Ka Tel)

2 tsp Coriander Powder (aka Dhaniya Powder)

½ tsp Turmeric Powder

¼ tsp Heeng (aka Asafoetida)

Salt (according to taste)

Instructions:

1. First wash all vegetables thoroughly and then dry them completely with a kitchen towel.

2. Now peel the carrot completely, then cut off the rough ends and finally cut it into around 1 inch pieces like this and then again cut into uniform pieces of this size. Similarly cut all pieces like this.

3. Now take cauliflower and cut into similar size small pieces.

4. Now we will cut chilli, I am using hot pepper chilli but you can use any chilli. Now cut it into same size as other vegetables like this. Just make sure for better look and uniform cooking its best to have all vegetables cut in similar size. In total I have used 1 cup chillies, ½ cup carrots and ½ cup cauliflowers.

5. Now take 2 tsp mustard seeds, If you don’t have black mustard seeds you can also use yellow mustard seeds. Now crush them roughly in a pestle but if you don’t have pestle you can also use a grinder. Just make sure we want to grind them coarse but not like powder. We are using crushed mustard seeds to give nice taste to pickle.

6. Now lets start shallow frying vegetables, for this first put a pan on medium high heat, then add 2 tbsp mustard oil, let it get hot and when its hot enough put heat to low. Mustard oil is preferable for making this mix veg pickle but if you don’t have it you can use any other oil.

7. Once oil is hot add crushed mustard seeds and when they start spluttering add carrots, cauliflower and cook them on low heat for 2 mins, so that their rawness goes away. Just make sure not to overcook them as we want crunchiness in pickle for better taste. I am frying carrots and cauliflowers first as they take slightly more time to cook.

8. After around 2 mins, add chilli and again cook for another 1 mins on low heat. After that add ½ tsp Turmeric Powder, ¼ tsp Heeng, 2 tsp Coriander Powder and salt according to taste. Now sauté them for another 1 min so that turmeric and spices rawness goes away and then switch off the gas.

9. At last add 3 tbsp lemon juice and mix it well with vegetable mixture or you can also use amchur powder (dry mango powder) instead of lemon juice. If you like pickles to be more tangy then increase lemon juice quantity according to your own taste.

10. Now mix it well so that lemon juice is absorbed by all vegetables. Now immediately transfer them to a serving bowl and let it cool down so that they don’t overcook and become soggy.

11. Our super delicious instant pickle is now ready. Once pickle has cooled down you can also store it in an air tight jar in fridge for 4-5 days.

Tips n Tricks:

1. If you don’t like vegetables in my recipe, you can choose vegetables of your own choice for pickles.

2. If you like pickles to be more tangy increase lemon juice quantity accordingly.

3. You can store pickles in an air tight container in a refrigerator and use it later whenever needed, it should last for weeks.