Mixed Vegetable Hot Pickle

Recipe by
Total Time:
3 days
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Easy

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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  • 1/2 kg - Thendlin, cut in small pieces
  • 1/2 kg - Carrots, cut in small pieces
  • 1/2 kg - Papaya, cut in small pieces
  • 1.5 cups salt, boiled in 2 cups water
  • 1.5 cups - Salt
  • 1 bottle - Vinegar
  • 200 gms - Dry red Kashmir Chillies
  • 25 gms - Jeera/Cumin
  • 25 gms - Mustard Seeds
  • 25 gms - Turmeric Powder
  • 1/2 kg - Sweet Oil
  • A Few Curry Leaves
  • 1 tsp - Asafoetida

How to Make Mixed Vegetable Hot Pickle

  • Mix the vegetables with 1.5 cups salt.
  • Place them in a vessel, and keep a weight over it for one day.
  • The next day, remove them from the brine and dry them for 2 days in the sun.
  • Broil all the masala (roast on a tawa), and grind with vinegar.
  • Boil 1.5 cups of salt in 2 cups of water for half an hour, then add the vinegar and boil for just a few minutes.
  • Remove from heat.
  • Mix the ground masala and the vegetables in the salt and vinegar water.
  • Heat the sweet oil and fry the curry leaves and asafoetida. Put it in the pickle.
  • Bottle the pickle, when it is cool.