Vegetable Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Hard

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 100g - each of baby potatoes, green peas and thin papadis
  • 1 big cauliflower, broken into flowerets
  • 25g - powdered mustard seeds
  • 2 tbsp - turmeric powder
  • 3 tbsp - chilli powder
  • 2 tbsp - panchphoron (a mixture of anise seeds, fenugreek, mustard and cumin seeds and shahjeera)
  • 1/2 kg - mustard oil
  • Salt to taste
  • 25g - chillies, slitted
  • 10 fresh red chillies, slitted

How to Make Vegetable Pickle

  • Peel potatoes, shell peas and string papadis.
  • Parboil the vegetables, drain out the water and put in the sun for 1 day.
  • Put in a jar, mix in salt and chillies and oil, cover tightly and put in the sun for 3 days.
  • On the fourth day, roast all the whole spices and powder them coarsely, mix with powdered mustard, turmeric, chilli powder and put into the pickle.
  • Set in the sun for 1 week.