Mixed Pickle Recipe | Mixed Pickle Recipe at Home | Mix Vegetable Pickle | Homemade Mix Vegetable Pickle | Mixed Vegetable Pickle | Spicy & Tangy Mix Masala |

 

Mixed Pickle Recipe | Mixed Pickle Recipe at Home | Mix Vegetable Pickle | Homemade Mix Vegetable Pickle | Mixed Vegetable Pickle | Spicy & Tangy Mix Masala | Mixed Pickle Recipe (Mixed Vegetable Pickle): A classic Indian mixed pickle, made from a colorful blend of vegetables and fruits, and marinated in pungent spices and mustard oil. It pairs perfectly with parathas, dal-chawal (lentils and rice), or any Indian meal.

Ingredients

Vegetables and Fruits

Raw Mango – 1 medium-sized (peeled and chopped)

Carrots – 2 medium-sized (peeled and chopped)

Cauliflower – 1 cup (cut into small florets)

Turnip – 1 medium-sized (peeled and chopped)

Radish – 1 medium-sized (chopped)

Green Chilies – 8–10 (slit lengthwise or kept whole)

Lemons – 2 (cut into small pieces)

Ginger – 50g (peeled and cut into thin strips)

Spice Blend (Masala)

Yellow Mustard Seeds – 6 tablespoons

Fennel Seeds (Saunf) – 4 tablespoons

Fenugreek Seeds (Methi) – 2 tablespoons

Cumin Seeds – 1 teaspoon

Carom Seeds (Ajwain) – 1 teaspoon

Red Chili Powder – 3 tablespoons

Turmeric Powder – 1 tablespoon

Asafoetida (Hing) – ½ teaspoon

Amchur (Dry Mango Powder) – 2 tablespoons

Salt – 4–5 tablespoons (or to taste)

For Preserving the Pickle

Mustard Oil – 1 cup (heated until it begins to smoke, then cooled down)

Homemade Mixed Vegetable Pickle Recipe

Step-by-Step Instructions

Step 1 – Prepare the Vegetables

- Thoroughly wash all the vegetables and fruits to remove any dirt or impurities.

- Pat them completely dry using a clean kitchen towel. There should be absolutely no moisture left on them. Cut the raw mangoes, carrots, cauliflower, turnips, radishes, and lemons into small, uniform-sized pieces. This ensures that the spices coat every piece evenly.

- Place all of these ingredients into a large, dry bowl, mix them together, and set them aside.

Step 2 – Lightly Blanch the Harder Vegetables (Optional, but Recommended)

- Bring a pot of water to a rolling boil.

- Add the harder vegetables (cauliflower, carrots, turnips, and radishes) to the boiling water and blanch them for just 2–3 minutes.

- Immediately remove them from the water and spread them out on a clean cloth—either in direct sunlight or in the open air—to dry completely. Do not overcook them; they should remain slightly crisp.

Step 3 – Prepare the Spice Blend

- In a pan over medium heat, dry roast the mustard seeds for 1 minute, stirring continuously.

- In the same pan, add the fennel seeds, fenugreek seeds, and cumin seeds, and roast for another 1 to 1.5 minutes until they become aromatic.

- Allow all the roasted spices to cool down completely.

- Grind the mustard seeds separately into a coarse powder.

- Grind the fennel seeds, fenugreek seeds, and cumin seeds together into a coarse powder.

- Combine all the ground spices in a bowl. Add the red chili powder, turmeric powder, dry mango powder (amchur), carom seeds (ajwain), asafoetida (hing), and salt. Mix everything thoroughly.

Step 4 – Heat the Oil

- Heat the mustard oil in a pan until it begins to smoke.

- Turn off the heat and allow the oil to cool down slightly (do not let it cool completely).

- Add the carom seeds, asafoetida, and turmeric powder to the hot oil and give it a stir. Turn off the heat completely and let the oil cool down completely.

Step 5 – Combine All Ingredients

- Place all the dried vegetables, green chilies, ginger slivers, and lemon pieces into a large, dry bowl. Sprinkle the spice mixture over the vegetables and mix thoroughly to ensure the spices coat all the vegetables evenly.

- Pour the cooled mustard oil over the mixture and mix well.

Step 6 – Fill the Jar and Place in Sunlight

- Transfer the pickle into a clean, sterilized, and completely dry glass jar.

- Cover the mouth of the jar with a clean muslin cloth and secure it tightly with a rubber band.

- Place the jar in direct sunlight during the day and bring it indoors in the evening.

- Repeat this process for 5–7 days; once daily, shake or stir the jar so that the oil coats all the vegetables uniformly.

- The pickle is ready when the vegetables have softened slightly and the flavors of all the spices have blended well together.

Tips for Making the Best Mixed Pickle

1. Ensure absolutely no moisture – this is the most important rule. Even a trace of moisture on the vegetables, the jar, or the utensils can cause the pickle to spoil.

2. Mustard Oil – Always heat the mustard oil until it begins to smoke, and allow it to cool down completely before use. This eliminates the raw, pungent odor of the oil and enhances the flavor.

3. Use Only Glass Jars – Avoid using steel or plastic containers. Glass or ceramic jars are best for preserving pickles safely for extended periods. Dry Spoon – Always use a dry spoon when serving to prevent the pickle from spoiling.

4. Uniform Cutting – Cut all the vegetables into pieces of the same size to ensure even marination.

5. Wear Gloves – Wearing gloves protects your skin when handling green chilies and raw mangoes. 

Storage

At room temperature, in a cool and dry place: Up to 6–12 months (provided it remains submerged in oil at all times)

In the refrigerator: Up to 3 months

Serving Suggestions

Mixed pickle pairs wonderfully with the following:

Aloo Paratha, Gobhi Paratha, or any stuffed flatbread

Dal and Rice, or Khichdi

Curd Rice (Dahi-Chawal)

Plain Roti or Puri

As a side dish with any Indian meal to enhance the flavor

And there you have it—the complete recipe for your Mixed Pickle! A few key points:

1. A traditional Indian mixed pickle is a fermented delicacy made from a blend of vegetables and fruits—often including mangoes, lemons, carrots, cauliflower, green chilies, and other ingredients.

2. These ingredients are marinated with a variety of spices—such as mustard seeds, fenugreek seeds, fennel seeds, red chili powder, and turmeric—and are then preserved in oil and salt.

3. Ensure that all vegetables and fruits are thoroughly washed to remove any dirt or impurities. Before cutting, make sure uses mustard oil, whereas in South India, sesame oil is preferred—so if you enjoy a light and nutty flavor, feel free to use sesame oil.

4. The result is an incredibly delicious side dish that pairs beautifully with rice, parathas, khichdi, and even simple dal-chawal.