Indian Mixed Vegetable Pickle (2024)

There are so many recipes for pickles so I thought I have to specify that this is an Indian Mixed Vegetable Pickle.

Pickles are not all the same. An Indian pickle is not just vinegar and seasoning, it’s a whole lot more.

Indian Mixed Vegetable Pickle

In South Africa everything us Indians make is different to India, even our pickles. We have a spice mix for it all, for a pickle we have a special pickle masala.

I’ve had many requests for pickles made from scratch without the use of pickle masala. Everywhere else in the world you don’t get pickle masala.

So I guess posting a recipe with pickle masala wouldn’t work for everyone.

Simple Ingredients

I love keeping things simple, as long as it tastes delicious. I made this Indian Mixed Vegetable Pickle with very basic ingredients and I kept is as easy as I could.

I also tried to use basic everyday spices. You do need to use veggies that won’t turn mushy and still remains crunchy for a while.

Therefore I used green beans, carrots and cabbage with some chillies. You can add some cauliflower if you prefer and you can also omit the chilli. The recipe can be doubled.

Two Methods to make Veg Pickle

My mum makes this Indian Mixed Vegetable Pickle a little differently. She steams her veggies just for a minute with some vinegar, water and sugar.

Just enough so that the veggies are still crunchy. A pickle can’t have soft, mushy vegetable. She then heats her oil, just until warm and adds the spices to that and adds it to the drained veggies.

This method makes an instant pickle. The method I used was were I soaked my veggies for 2 days in vinegar and salt. I then drained the vinegar and dried my veggies with some paper towels.

I then heated my oil, mixed in my spices and added it to the veggies.

Less Acidic

If you use method one, which is my mum’s method you will have a less acidic pickle. You an control the amount of vinegar you add and you can have an instant pickle.

Adding Oil

You definitely don’t need a whole lot of oil for this pickle. The vinegar and salt is what preserves it so in my view you don’t need tons of oil.

You can use Canola Oil or Olive oil. Olive oil has a flavor to it but I don’t think it makes a huge difference to the pickles, the spices definitely overpowers any flavor from the olive oil.

I hope you enjoy this quick and easy pickle. If you do try my recipe please drop a comment and leave a rating, it is always appreciated.

More Condiment Recipes to try:

Mint Chutney

Mint Chutney with Peanuts : Pudina Chutney

Indian Mixed Vegetable Pickle

This pickle is made very simply with a few basic spices and still packed with flavor

5 from 1 vote

Ingredients

3 cups chopped vegetable carrots, green beans, cabbage or cauliflower
5 green chillies (optional)
3 cloves garlic peeled and chopped
2 cups vinegar
1 tsp salt

Pickle Masala

1 tbsp coriander seeds roasted and coarsley ground
1 tsp black mustard seeds
1/2 tsp nigella seeds
1 x 5cm cinnamon stick broken into little pieces
10 black peppercorns
8 cloves
3 tbsp chilli flakes
1 tsp turmeric
1 tsp salt
1 tbsp sugar
1/4 cup canola oil or olive oil

Instructions

Chop the veggies and chillies into little pieces or julienne strips, whatever you prefer
Soak the veggies together with the green chillies and garlic in 2 cups vinegar and 1 teaspoon salt. Ensure it is a sterilized bottle. Vegetable must be soaked for 2 days
After 2 days drain the vinegar and pat the veggies dry with some clean paper towels
Roast the coriander seeds, nigella seeds, fenugreek seeds and mustard seeds on a low heat until fragrant. Do not let the spices burn. Use a pestle and mortar or coffee grinder and grind the spices, should be coarsley ground, not fine
Add 1/4 cup oil and the coarsley ground spices together with the chilli flakes, turmeric, black peppercorn, cloves, cinnamon stick to stovetop and heat on low heat just until oil is warm. Do not let it boil or heat up too much, especially if using olive oil
Mix the oil spice mixture into the veggies. Add the sugar, you can add less or more according to your taste
Transfer the pickle to a sterilized bottle and store in the refrigerator

Notes

You can use equal amounts of the veggies. The cabbage can be replaced with cauliflower
If you don't have nigella seeds you can omit it. It is not the easiest spice to find especially here in JHB
You can add more oil if you prefer, however I don't think it is necessary
If the amount of vinegar used may be too acidic for you, replace 1 cup of vinegar with filtered water
You can also add a tablespoon of sugar to the vinegar when soaking the veggies instead of adding it at the end. Both ways work fine. You can adjust the amount of sugar depending on your taste
The pickle should keep well in the refrigerator for about a month
Ensure your glass bottles are sterilized. To sterilize them wash thoroughly in hot, soapy water. Rinse and drain. Microwave the bottles for 60 seconds on high and allow to dry. Or you can put them in your dishwasher and wash on a hot cycle. The metal lids can be boiled for 10 minutes and left to dry
This recipe makes about 2 cups of pickle so you can double the recipe if you wish

Keyword indian condiment, indian vegetable pickle, south african pickle, vegetable pickle

Tried this recipe?Mention @tamarindnthyme