Spicy Mixed Indian Pickle Recipe
45 minutes
771 reads
About Spicy Mixed Indian Pickle Recipe
This vibrant Spicy Mixed Indian Pickle recipe bursts with flavor! A tangy and spicy blend of mango, carrots, lemon, and more, perfectly seasoned with aromatic spices. It's surprisingly easy to make and adds a delicious kick to any meal.This recipe uses traditional Indian spices to create a pickle that's both flavorful and easy to make. Perfect for adding a burst of authentic Indian flavors to your dishes or enjoying as a simple snack.Get ready to impress your friends and family with this delicious homemade pickle, a true testament to the magic of simple ingredients and sun-ripened flavors!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Vegetables
- 1 cup Mango and diced, peeled, ripe, washed
- 1 cup Carrot and diced, peeled, washed
- 5 Lemon washed and thinly sliced
- 1/2 cup Chili green, slit lengthwise, washed
- 2 tbsp Ginger peeled and thinly sliced
- 1 Lotus Stem and thinly sliced, peeled, washed
- 2 Bitter Gourd washed and thinly sliced (remove seeds for less bitterness)
Spices
- 1-2 tsp Salt to taste
- 1 tsp Chili Powder red
- 1 tsp Turmeric Powder
- 2 tsp Fenugreek Seeds
- 1/2 tbsp Coriander Seeds
- 3 tbsp Mustard Seeds
- 1 tsp Cumin Seeds
- 3 tbsp Fennel Seeds
- 1/2 tbsp Nigella Seed nigella seeds
Oil and Other
- 1 cup Mustard Oil boiled and cooled
- 1 pinch Asafoetida hing
Instructions
Prepare the Vegetables
- Wash and prepare all vegetables as specified in the ingredients list. Combine mango, carrots, lemon, green chilies, ginger, lotus stem, and bitter gourd in a large bowl. Add turmeric powder and salt. Mix well, cover, and set aside for 1 hour to allow the vegetables to soften and release some moisture.
Grind the Spices
- In a spice grinder or using a mortar and pestle, grind fenugreek seeds, coriander seeds, mustard seeds, cumin seeds, fennel seeds, and kalonji into a coarse powder. Do not grind into a fine powder.
Combine and Marinate
- Drain any excess water from the vegetables. Add asafoetida, red chili powder, and additional salt to taste. Mix well.
Add Oil and Spice Mixture
- In a separate bowl, mix the ground spice powder with the cooled boiled mustard oil. Pour this mixture over the vegetables and mix thoroughly to coat evenly.
Sun-Dry the Pickle
- Transfer the mixture into a clean, airtight glass jar. Cover tightly and place it in direct sunlight for 4-5 days. Stir the pickle gently once a day. After 4-5 days, your pickle should be ready. Store in the refrigerator for longer shelf life.
Recipe Notes
Expert Tips for the Best Mixed Pickle
- For a less spicy pickle, reduce the amount of green chilies and red chili powder.
- Ensure the mustard oil is completely cooled before adding it to the spice mixture to prevent the spices from losing their flavor.
- Sterilize your jar before adding the pickle to prevent spoilage. You can do this by boiling it in water for 10 minutes.
- If you don't have direct sunlight, you can use a dehydrator to dry the pickle. Check the manufacturer's instructions for optimal setting.
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Recipe Nutrition
Calories: 2569kcalCarbohydrates: 121gProtein: 27gFat: 239gSaturated Fat: 27gPolyunsaturated Fat: 52gMonounsaturated Fat: 140gSodium: 2605mgPotassium: 2958mgFiber: 45gSugar: 25gVitamin A: 7448IUVitamin C: 523mgCalcium: 656mgIron: 18mg
Aarti Sharma
Articles: 81
3 Comments
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Such a scrumptious dish! Thank you.
Absolutely delicious! Thanks for sharing.
I’m excited to make this at home!