Mixed Pickle

Mixed Pickle - Plattershare - Recipes, food stories and food lovers
4.50 from 10 votes
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Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 1


  • 1/4 cup Mango washed, wiped and cut into cubes raw â
  • 1/4 cup Carrot washed, wiped and cut into cubes â
  • 5 Lemon washed, wiped and cut into cubes â
  • 1/4 cup Green Chillies washed, wiped and slit into two â
  • 2 tbsp Ginger (washed, wiped and cut into stripes â
  • 1 Lotus Stem washed and cut into rounds â
  • 2 Bitter Gourd washed and cut into rounds â
  • 1-2 tsp Salt or as per taste
  • 1 tsp Red Chili Powder â
  • 1 tsp Turmeric Powder â
  • 2 tsp Fenugreek Seeds â
  • 1/2 tbsp Coriander Seeds â
  • 3 tbsp Mustard Seeds â
  • 1 tsp Cumin Seeds â
  • 3 tbsp Fennel Seeds â
  • 1/2 tbsp Kalonji â
  • 1 cup Mustard Oil boiled and cooled down â
  • 1 pinch Asafoetida â


  • Take a big sized bowl. Add raw mango, carrots, lemon, green chillies, ginger, lotus stem, bitter gourd, turmeric powder and salt. Mix well, cover it and keep it aside for an hour.
  • Grind fenugreek seeds, coriander seeds, mustards seeds, cumin seeds, fennel seeds, kalonji into coarse powder.
  • Drain out the excess water from the vegetables and add asafoetida, salt (if required), red chili powder.
  • Mix oil with the grounded powder. Now mix it with the vegetables.
  • Cover it and keep it into the sunlight for 4-5 days. After that you can use it as a pickle.
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4.50 from 10 votes

Aarti Sharma
Aarti Sharma

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