Mixed Vegetables Pickle

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Mixed Vegetable Pickle (South Indian Style)

This tangy, spicy, and slightly sweet pickle is packed with crunchy vegetables, the warmth of spices, and the richness of sesame oil. Perfect as a side for rice, rotis, or curd rice.

Ingredients

Vegetables:

  • 1 cup cauliflower florets (small pieces)

  • 2–3 carrots, chopped

  • ¼ cup capsicum, chopped

  • 10–20 dates, pitted

  • 2 green chillies (adjust to taste)

Aromatics & Fresh Herbs:

  • 1 clove garlic, finely chopped

  • A large piece of ginger, finely chopped (slightly more than garlic)

  • A handful of curry leaves

Whole Spices:

  • ½ tsp mustard seeds

  • ½ tsp fenugreek seeds

Powdered Spices:

  • 1-2 tsp turmeric powder

  • 2 – 3 tbsp Kashmiri chilli powder/ Chilli powder (adjust to taste)

  • ½-1 tspn hing (asafoetida) 

  • 1 tbsp crushed mustard & fenugreek seeds (together)

Other:

  • Sesame oil or coconut oil (sesame oil is recommended for better flavour)

  • Salt to taste

  • ⅓ – ½ cup vinegar (adjust to taste)

  • 1 tbsp jaggery (optional)

  • ¼ – ⅓ cup hot water

Instructions

  1. Blanch the Cauliflower:

    • Boil water with salt and blanch the cauliflower florets for 2–3 minutes.

    • Drain and set aside.

  2. Prepare the Spice Base:

    • In a wide-bottomed pan, heat some sesame oil.

    • Add mustard seeds and fenugreek seeds. Let them splutter.

    • Add curry leaves, chopped ginger, garlic, and green chillies.

    • Sauté until lightly browned and aromatic.

    • Lower the flame and add turmeric powder, hing, crushed mustard & fenugreek, and Kashmiri chilli powder.

    • Sauté gently until the raw smell disappears. Take care not to burn the spices.

    • Remove this mixture and keep it aside on a plate.

    • Tip: To prevent the powdered spices from burning, mix turmeric, chilli powder, hing, and crushed mustard-fenugreek with a tablespoon of water to form a smooth paste. Add this paste to the pan and sauté on low flame until the raw smell disappears.

  3. Sauté the Vegetables:

    • Cauliflower: In the same pan, add a bit more oil if needed. Sauté cauliflower until cooked through. Add a small portion of the spice mix. Cook on low flame until the raw smell of the spices disappears. Transfer to the plate.

    • Carrots: Sauté carrots until slightly tender. Add some spice mix and sauté until aromatic. Transfer to the plate.

    • Capsicum & Dates: Sauté capsicum lightly, then add dates. Once soft, add the remaining spice mix and sauté briefly.

    Note: Vegetables are sautéed separately to retain their texture and avoid overcooking.

  4. Combine Everything:

    • Return all the sautéed vegetables to the pan.

    • Mix well on low heat. Adjust salt and spice at this stage.

    • Add vinegar, jaggery (if using), and hot water. Stir everything well.

    • Simmer for a minute or two, then switch off the flame.

  5. Cool & Store:

    • Let the pickle cool completely.

    • Store in a clean, dry, airtight jar.

    • Refrigerate for longer shelf life. Flavour improves after a day.

Serving Suggestions:

Enjoy with curd rice, dal-chawal, parathas, or even as a tangy side to your main meals.


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