Instant Mixed Vegetable Pickle Recipe
Pickles are a quintessential part of Indian cuisine, with each region offering a wide variety of flavors and textures. The Instant Mixed Vegetable Pickle is a delightful twist on traditional pickle recipes, providing a tangy, spicy, and refreshing accompaniment to meals. This recipe is quick to prepare, requiring only 20 minutes of preparation and 20 minutes of cooking time. It is a perfect addition to any Indian meal, especially when paired with curd rice for a comforting, flavorful weeknight dinner.
This pickle is made using a mix of fresh, crunchy vegetables and bold spices, resulting in a delicious, tangy pickle that will tantalize your taste buds. It doesn’t require a long waiting period for fermentation, making it an ideal choice for those who crave a quick pickle fix. You can store it in the refrigerator for up to two weeks, keeping the flavors vibrant and fresh.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango | 3, diced into 1/2 cm cubes |
| Carrot (Gajjar) | 100 grams, diced into 1/2 cm cubes |
| Green Beans (French Beans) | 100 grams, chopped similarly |
| Fresh Ginger | 3-inch piece, finely chopped |
| Garlic Cloves | 20, minced |
| Whole Black Peppercorns | 1 tablespoon |
| Poppy Seeds | 2 tablespoons |
| Cashew Nuts | 50 grams, chopped |
| Coriander (Dhania) Leaves | Small bunch, chopped |
| Mint Leaves (Pudina) | Small bunch, chopped |
| Lemons | 3, juiced |
| Green Chillies | 20, chopped |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3 grams |
| Carbohydrates | 35 grams |
| Fat | 8 grams |
| Fiber | 6 grams |
| Sodium | 250 mg |
| Potassium | 300 mg |
| Vitamin C | 35% DV |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
Instructions
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Prepare the Vegetables: Begin by thoroughly cleaning and drying all the vegetables. You can use a kitchen towel to remove excess moisture. Once dry, chop the raw mango, carrot, green beans, ginger, and garlic into small, even pieces, ensuring they are uniformly diced or chopped to create a balanced texture in the pickle. Add them to a large mixing bowl.
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Season the Vegetables: Squeeze the juice of one lemon over the chopped vegetables and sprinkle in a teaspoon of salt. Toss the vegetables gently, ensuring the salt and lemon juice coat them evenly. Set the bowl aside to let the vegetables absorb the flavors for a few minutes.
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Make the Marinating Paste: In a small grinder or mixing jar, combine the whole black peppercorns, poppy seeds, cashew nuts, coriander leaves, mint leaves, green chilies, turmeric powder, and asafoetida (hing). Without adding any water, grind these ingredients into a smooth paste. The paste should have a thick, almost paste-like consistency that will easily blend with the vegetables.
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Mix the Paste with Vegetables: Add the freshly ground paste to the vegetable mixture. Stir well to ensure the vegetables are evenly coated with the spicy, aromatic paste. At this stage, the pickle can be left to sit for at least 2 hours to allow the flavors to meld together.
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Storage and Serving: Once the pickle has rested for a couple of hours, it is ready to serve. This Instant Mixed Vegetable Pickle can be stored in an airtight container in the refrigerator for up to 2 weeks. It’s important to keep it refrigerated to preserve its freshness and prevent spoilage.
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Serving Suggestions: Serve this pickle as an accompaniment to curd rice, or pair it with any Indian flatbread like roti or paratha for a flavorful meal. You can also enjoy it as a side dish with dal (lentils) and rice.
Tips and Variations:
- Adjusting Spice Levels: If you prefer a milder version, reduce the number of green chilies and black peppercorns in the paste. Alternatively, you can add a few more to turn up the heat.
- Adding More Vegetables: While this recipe features raw mango, carrot, and green beans, feel free to experiment by adding other vegetables like cauliflower, radish, or even cucumber for a different texture and flavor profile.
- Using a Food Processor: If you don’t have a grinder, a food processor works just as well to grind the spices and other ingredients into a paste. Just be sure to pulse the ingredients carefully to avoid over-processing.
- Fermented Version: While this recipe is for an instant pickle, you can allow the mixture to ferment naturally for a few days, enhancing the tanginess and deepening the flavors.
This Instant Mixed Vegetable Pickle is perfect for those looking for a flavorful and refreshing side dish that doesn’t require hours of preparation or long waiting times. Whether you are having a casual meal at home or need a quick addition to a festive spread, this pickle is sure to become a favorite!
