In winters the urge to eat pickles and spicy stuff is high. The taste buds signals for hot, spicy, at times sweet items too. To fulfill needs of all family members I decided to make mixed vegetable pickle this week.

The pickles made seasonal wise at home are: Mango pickle, Lime pickle, Tomato pickle, Amla pickle-Usirikkai, small amla-Gooseberry pickle, Drumstick pickle, Wild lime-Vellanaranga pickle,…the list will continue…. In addition to these we make non-veg pickles like Fish pickle, Mutton pickle, Beef pickle, Prawn pickle, etc

Mixed Vegetable Pickle is the spicy, tangy and crunchy pickle made with the fresh Indian vegetables. A great combination with rice- dal, curd rice and parathas. When soaked in vinegar it leaves the vegetable fresh and retains the crunchy texture.

Mixed Vegetable pickle can be made any time of the year. This is an instant variety and stays good if placed in the refrigerator between servings. It can be stored upto 3 months if handled properly.

Ingredients :

Carrots : 2 nos (equal to ½ cup when chopped)

Beans: 6 nos (equal to ¼ cup when chopped)

Cluster beans: 6 nos (equal to ¼ cup when chopped)

Bitter gourd: ½ piece (equal to ½ cup when chopped)

Beetroot: ¼ piece (equal to ¼ cup when chopped)

Cauli Flower: 3 mini florets (equal to ½ cup when chopped)

Lime : 2 nos ( cut in 1 inch size)

Ginger : 4 inch piece (chop finely)

Green chilly : 3 nos (slit length wise)

Vinegar: ½ cup

I include 5 to 6 Garlic pods (split length wise), this is optional. You can add other vegetables like radish, gherkins (kovakai) as per your choice. Increase masala as per the quantity of vegetables.

Ingredients for Masala:

Red chilli powder- 2 table spoons

Turmeric powder: ½ tspn

Salt: 1.5 tspn

Oil – 1/2 cup

White Vinegar: ¼ cup

Ingredients for Seasoning:

Mustard – 1/2 tsp

Curry leaves : 1 stem

Asafoetida (Hing) : 1/2 tsp

Procedure for Mixed Vegetable Pickle:

Method:

• Peel external layer of carrot, beetroot, radish. Wash all the vegetables. Drain them completely. Leave it for an hour to dry.
• Chop all vegetable in small pieces. Remove bitter gourd seeds and lime seeds while chopping.
• In a vessel mix all the chopped vegetables- quantity approximately 4.5 cups. Add salt, turmeric powder, chilli powder. Mix well and keep aside for 3 to 4 hours.
• Heat oil in a kadai/pan. When hot add mustard seeds. When the mustard seeds crackle, lower flame add curry leaves and hing. Transfer this hot oil to the vessel containing mixed vegetables.
• Do not mix it immediately. Let the vegetables remain in contact with hot oil till you add the next ingredient- vinegar.
• In the same kadai add vinegar immediately and allow it to boil. Put off flame after 3 minutes of boiling. When cool add this to the mixed vegetable vessel.
• Mix all the contents thoroughly and bottle it.
• The multi color combination looks great. Try this pickle and let us know your feedback. I’m sure your family will enjoy this pickle made at home.

This pickle can be consumed after a day’s time. The bottle should be dry and free of moisture. Place the bottle in the refrigerator always. Use a fresh, dry spoon to dispense the pickle. Remember handling is important for the pickles shelf life.

This crunchy mixed vegetable pickle is an instant variety, typically south Indian preparation and can be stored upto 3 months if handled with care.