Go Back
Print Recipe
5 from 2 votes

Indian Mixed Vegetable Pickle

This pickle is made very simply with a few basic spices and still packed with flavor
Prep Time30 minutes
Soaking Time2 days
Course: Condiment
Cuisine: Indian
Keyword: indian condiment, indian vegetable pickle, south african pickle, vegetable pickle

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

  1. You can use equal amounts of the veggies. The cabbage can be replaced with cauliflower
  2. If you don't have nigella seeds you can omit it. It is not the easiest spice to find especially here in JHB
  3. You can add more oil if you prefer, however I don't think it is necessary
  4. If the amount of vinegar used may be too acidic for you, replace 1 cup of vinegar with filtered water
  5. 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
  6. The pickle should keep well in the refrigerator for about a month
  7. 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
  8. This recipe makes about 2 cups of pickle so you can double the recipe if you wish