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Mixed Vegetable Pickle

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Adjust Servings:
4 tbsp oil
1 tsp mustard seeds
1 spring curry leaves
3 dry red chilies
1 raw mango
2 lime
1 carrot
½ cup cauliflower
4 green chilies
6 garlic cloves
½ tsp turmeric powder
2 tbsp red chili powder
1 tbsp mustard seeds powder
½ - tsp fenugreek seeds powder
salt to taste
2 tbsp lemon juice

Nutritional information

82.01 g
25.47 g
61.34 g
999 mg
0 mg

Mixed Vegetable Pickle

  • Veg
  • 20 mins
  • Serves 10
  • Easy



Everyone in this generation is busy, that includes homemakers too. In India, most families give preference to a home-cooked meal. It’s not just that. Every meal is planned a day before. They are healthy and wholesome. Indian foods do not use too many artificial ingredients. As it is well known that artificial food supplements cause terrible health issues including cancer.

If you don’t have time to prepare curries, go for pickles. Pickles carry the same nutritional values. You can combine it with rice, rotis (flatbread), or breakfasts like dosa and idli. As long as you go easy on the quantity, you can have pickles as your favorite side dish every day. Mixed vegetable pickle is so easy, and you can prepare it within minutes. Once prepared, you can store the pickle for at least 2 – 3 months.

Health benefits

According to the research, eating plenty of vegetables, especially organic, helps in reducing the risk of many diseases, keeps heart disease at bay, controls high blood pressure, and protects against some types of cancers. Vegetables are rich in vitamins and minerals. Hence, they help you feel healthy and energized.

When eaten in the right quantity pickles can boost the probiotic content of any food we eat.

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How to make Mixed Vegetable Pickle

  • In a small pan, for tempering, add oil and heat it.
  • Add mustard seeds, curry leaves, dry red chilies. Sauté it and keep it aside.
  • Chop all the vegetables into equal pieces.
  • In a large bowl and add raw mango, lime, carrots, cauliflower, green chilies, garlic, turmeric powder, red chili powder, mustard powder, fenugreek powder, salt, lemon juice. Mix it well.
  • Add tempering and mix it well.
  • Spicy and yummy mixed vegetable pickle is ready.
  • Store it in a cool, dry place or refrigerator.


  • Carrots were first grown in Afghanistan in the 7th century, and they started with yellow flesh and purple skin. The Dutch who developed the orange carrot, and the French in the 17th who most likely developed the elongated carrot, ancestor of the ones we eat today.
  • The English brought the carrot to the New World.
  • In Denmark and India, it’s thought that spreading mustard seeds around the exterior of the home will keep out evil spirits.
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