(Mixed Vegetable Pickle Recipe)

Instant Mix Achar / Mix Vegetable Pickle

Total Time: 
15-30 minutes


हिंदी में पड़ने के लिए 

Achar or Pickle is a great condiment served with the meal. Basically, achar is prepared with vegetables or fruits and then marinated with Indian spices and preserved them in jars.

Like every Indian Mom and Grand-Mom, my Mom makes this instant mix vegetable achar. Why it’s called instant? Because you can eat it the same day and doesn’t require to be kept in the sun or for preservation.

This instant mix vegetable achar is perfect to have during Winters since it has got loads of fresh vegetables and it tastes absolute yum. You can choose any vegetable of your choice. Here we have made Panchranga Achar with Carrots, Beans, Cauliflower, Peas and radish. For extra zing, I have added lemon pieces, green chilies and ginger juliennes too. Here is a step by step recipe so that anyone can try at home.

You can also learn how to make it at home by following our simple recipe.

INGREDIENTS FOR Mix Vegetable Pickle

  • 1 kilo – Cauliflower
  • 1/2 kilo – Carrot
  • 1/2 kilo – Green peas
  • 200 gms – Ginger
  • 25 gms – Green chillies
  • For Masala:
  • 1/2 cup – Mustard Seeds
  • 1 tbsp – chilli powder
  • 1/2 tsp – Garam Masala (optional)
  • salt to taste
  • To Temper:
  • 2 tbsp – refined or til oil
  • 1 pinch asafetida

METHOD FOR Mix Vegetable Pickle 



  1. Mix all the chopped vegetables, mango and garlic in a glass or clay mixing bowl. Quarter the limes and squeeze as much of the juice out of them as you can over the other ingredients. Heat some water in a pan with a steamer and steam the limes quarters for about 15 minutes to soften them. You can add the steamed lime quarters as they are to the bowl or cut them into even smaller pieces before adding.
  2. Using a pestle and mortar, one tablespoon of black mustard seed into a course powder. Pour this powder along with the chilli powder, turmeric, fenugreek and salt over the vegetables and fruit in the bowl. Stir well to combine.
  3. Now in a small frying pan, bring about 3 tablespoons of the oil to a bubble over high heat. Add the mustard seeds. When they begin to pop, reduce the temperature to medium high and stir in the cumin seeds, Kashmiri chillies and curry leaves. When these become fragrant, pour in the remaining oil, stir well and pour it all over the chopped vegetables.
  4. Mix really well. The vegetables should be submerged in the oil. If not, add a little more and then cover with cling film. In the summer months, you can place this outside in the sun. In colder months, place it all in a sunny window.
  5. Leave to ferment for three days, stirring every eight hours or so. Then scoop it all into a sterilized jar (see page xx) with a tight fitting lid. You can taste it now but wait for at least a week if you can. It gets better!
  6. This pickle will keep in the fridge for at least three months. Make sure that the vegetables are always covered in oil to avoid it going off.

Post Author: Seema Gupta