Instant 20-Minute Mixed Vegetable PickleVeg
Craving a tangy, spicy crunch? Learn how to make this delicious instant pickle in just 20 minutes! This recipe uses fresh seasonal vegetables like radish, carrots, ginger, and green chilies, combined with a flavorful, aromatic homemade masala. Perfect for adding a zesty kick to your daily meals, this quick pickle is easy to prepare, preservative-free, and stays fresh in the refrigerator for up to 10 days. Follow this simple guide to create a restaurant-style achar at home today!
Ingredients
For the Pickle Masala:
2 tbsp Black Mustard Seeds
1 tbsp Yellow Mustard Seeds
15 piece Peppercorns
1 tsp Cumin Seeds
1 tsp Fenugreek Seeds
1 tbsp Fennel Seeds
1 tbsp Coriander Seeds
1 tsp Carom Seeds (Ajwain)
1 tsp Nigella Seeds
1 tsp Turmeric Powder
1 tbsp Red Chilli Powder
1 tsp Kashmiri Red Chilli Powder
to taste Salt
For the Pickle:
1 cup Mustard Oil
1 tsp Asafoetida Powder (Hing)
1 kg Radish (julienned)
1 kg Carrot (julienned)
2 inch Ginger (julienned)
1 cup Green Chilies (slit)
1 tbsp Vinegar
Instructions
Step 1— Prepare the Pickle Masala
1
Heat a kadai on a low flame.
2
Dry roast black mustard seeds, yellow mustard seeds, peppercorns, and cumin seeds (jeera) until nice and warm.
3
Add fenugreek seeds (methi), fennel seeds (saunf), coriander seeds, and carom seeds (ajwain). Roast for another minute.
4
Turn off the flame and let the mixture cool.
5
Pound (or grind) the spices into a coarse powder.
6
Add nigella seeds (kalonji) to the coarse powder.
7
Mix in turmeric powder, red chili powder, and kashmiri red chili powder for color.
8
Finally, add salt to taste, ensuring it is slightly higher than normal to act as a preservative.
Step 2— Prepare the Vegetables
1
Wash and pat dry the radish, carrots, and ginger.
2
Julienne (cut into thin, matchstick-sized strips) the radish, carrots, and ginger.
3
Slit the green chilies.
Step 3— Cook the Pickle
1
Heat mustard oil in a kadai until it smokes to remove its pungent smell, then turn off the flame to let it cool slightly.
2
Reheat the oil on low flame and add hing (asafoetida).
3
Add the julienned radish, carrots, ginger, and green chilies. Cook for 2 to 3 minutes.
4
Add 6 tablespoons of the prepared pickle masala to the vegetables.
5
Add 1 tablespoon of vinegar.
6
Mix well and cook for another 30 seconds.
7
Turn off the heat and let the pickle cool completely before storing in a jar.
