Thursday, May 23, 2013

Instant mixed vegetable 'pickle'

The only reason I call it a pickle is because, I use ready made pickle spice for this. You can call it relish/chutney or whatever.
       Growing up my mom always made it and I can not remember why I don't make it that often. It is very easy to make and there is not really a recipe. This is a rough guideline.All vegetables are raw and marinated in lemon juice! How bad can it be?!

1/4 cup cauliflower, raw and cubed (about 1/4 inch piece)
1/4 cup chopped green beans
1/4 cup chopped carrots
1/4 cup green peas
1/8 cup chopped ginger (optional)
1/8 cup fresh turmeric root (optional)
2-3 green chillies, slit length-wise. (make sure not to cut through)
1/3 cup lemon juice
1 tb spoon lemon pickle spice (adjust according to taste)
salt to taste

For tampering:
1 tb spoon oil
1 tea spoon mustered seeds
1/2 tea spoon turmeric powder
1/2 tea spoon asafoetida

Mix together all chopped vegetables,ginger,turmeric root,lemon juice, chillies,salt and pickling spice and set aside for at least 8 hours. To make the tempering, heat oil, add mustered seeds,asafoetida and turmeric powder and let this cool completely. Add cooled tempering to pickle and mix everything well. Transfer pickle in a glass jar with air-tight lid. It lasts for about a week in refrigerator.

If you don't have lemon pickle spice (lonache masala), use mixture of 1 tea spoon fenugreek seed powder,1 tea spoon cayenne pepper powder and 1 tea spoon mustered seeds powder. To make fenugreek powder, sauté 1 tea spoon fenugreek seeds in 1/2 tea spoon oil until they turn brown.Cool to room temperature and grind it with mustered seeds to get fine powder.


  1. Which brand of pickle spice did you use? Is it available in the US?

  2. I have Bedekar Masala, bought in Indian store. I remember seeing kepra masala as well just once!

  3. I will look out for it, or I will use your subsitution. Do you par-cook the veggies first? I have seen other recipes where the vegetables are blanched and dried. Also, most other recipes called for huge quantities. Your scaled down version looks very do-able! Thanks.

  4. I don't par cook veggies. Cut the veggies in tiny pieces, so they get tender without cooking. You will get a crunch while eating it. :)