Mixed vegetable pickle

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I have already put up a few pickles recipes on this blog namely Lemon pickle, Instant Mango pickle, Star fruit pickle and Raw Jack pickle. Today I am putting up a mixed pickle which I tried a couple of times before having a few friends/family sample. And now it goes up here if some of you wanted to try. thought of just sharing with all the viewers.  It is a mixed pickle of Lemon, Amla , Mango Ginger and the green chilly.  Here is my version of this pickle.

What you need to have:

1. Chopped Lemon pieces – 1/2 Cup

2. Chopped Amla – 1 Cup

3. Green chilly chopped –  4 Number

4. Chopped Mango ginger – 1/2 Cup

Mango Ginger

Chopped Ingredients

Ingredients of Masala powder:

1. Chilli powder (Byadgi) – 7 Teaspoons

2. Mustard Dal – 3 and 1/2 Teaspoons

3. Fenugreek seeds – 1/3 Teaspoon

4. Asafoetida soft – Size of a peanut

5. Turmeric powder – 1 Teaspoon

6. Oil – 10 Teaspoons

7. Table Salt – 1/4 Cup

8. Sugar – 2 Teaspoons

Ingredients of Pickle Masala powder

What you do with what you have:

1. Dry roast salt in a skillet on a low/medium flame  till it turns dry and free falling consistency.

2. Wash and dry mango ginger on a piece of cloth to dry it. Cut it into small pieces, also wash and chop lemon and pit Amla and chop it too. Cut Green chilly into pieces.

3. Place a spatula with 2-3 teaspoons of cooking oil in it on low flame and fry soft Asafoetida in it till crispy. Allow it to cool.

4. In the same spatula fry fenugreek  seeds till done and keep it aside.

Fenugreek seeds being fried in oil

5. Just heat oil in a spatula and warm up Mustard dal in it and immediately transfer it to a plate to cool.


Dal fried in oil

6. Heat oil in a spatula, switch off  and just add chilli powder to warm it up but do not burn it. Add turmeric powder too and warm it up to mix with chilli powder on switching of the flame.




Fried ingredients

7. Apply salt and sugar to the chopped veggies from step-2 to it.

                                                                                                                                                                                                                 Salted veggies                                                                                                    8. Powder all the masala ingredients on cooling and mix it to the salted veggies. Heat oil in a spatula add a small piece of soft Asafoetida to it and on cooling just pour this oil on the top of the pickle on  bottling.  This pickle is ready in a couple of months

                                                   Mixed masala powder being added to the veggies

A closer view of the pickle

How long it takes: 1 hour

How much pickle made – 1 Bottle

Good to remember:

1. Use dry spoons for any pickle to enhance the shelf life of the same.

2. Use ripe lemons and fresh Amla.

3. Roasting Salt is to get rid of the sogginess  and turn it free flow. Adding sugar is optional but taste wise I would recommend it.

4. Always warm up oil and add all ingredients one after the other in steps so that it is not burnt.


21 thoughts on “Mixed vegetable pickle

    Vani said:
    November 22, 2011 at 9:18 am

    Lip smacking pickle! Lovely presentation too..

    Hari Chandana said:
    November 22, 2011 at 12:51 pm

    Interesting pickle.. looks yummy !!
    Indian Cuisine

    Priya said:
    November 22, 2011 at 1:25 pm

    Slurp,fingerlicking super spicy pickle..

    Rashmi said:
    November 22, 2011 at 5:26 pm

    Wow yum yum Prathibha – very well written.

    Anu said:
    November 22, 2011 at 8:07 pm

    spicy mouth watering pickle

    Ramya said:
    November 23, 2011 at 2:32 pm

    I am here for the first time..surprised to see how nicely u maintain your blog with photos and the tips !! Great Work !! Keep it up !!

    Thanks alot for all these recipes. I’ll surely try out all these recipes.

      prathibalrao responded:
      November 25, 2011 at 5:46 pm

      Hi Ramya,

      Thanx a lot for your comments and please pass on the link of this blog among your friends community.

    Ramya Puranik said:
    November 23, 2011 at 8:34 pm

    nice pickle aunty..Ill try it once.

      prathibalrao responded:
      November 25, 2011 at 5:42 pm

      Hi Ramya,

      Thanx a lot for your comments but do try it out and send me the feed back.

    prathibalrao responded:
    November 25, 2011 at 5:45 pm

    Hi Vani, Priya, Hari,

    Thanx a lot for your comments as usual for visiting my blog and also for your comments.

    prathibalrao responded:
    November 25, 2011 at 5:47 pm

    Hi Rashmi and Anu,

    Thanx a lot for your comments.

    ganesh said:
    October 9, 2012 at 5:44 pm

    hi……today i tried ur recipe…..
    it was smelling great……
    does it require exactly 2 months to use????
    i cant wait so long

      prathibalrao responded:
      October 9, 2012 at 6:26 pm

      Hi Ganeshdandeli,

      Actually the veggies will be raw if you happen to consume it right now. By the time you actually get to feel the aroma and taste of the same you will have finished it. So please try in a month and then decide. My reques is please pass on the link of this blog among your friends community if you are satisfied!!!!!!!!

    ganesh said:
    October 10, 2012 at 12:26 pm

    Madam……Thanx for the comment….i will recommend ur blog to as many of my GSB relatives as possible….and also to my friends……..Ausome blog…..u r my guru!!!!

    one more request i require the recipe of kesari bhath…..if u could pls mail me

      prathibalrao responded:
      October 10, 2012 at 7:21 pm

      Hi Ganesh,

      I will surely mail you the rice based kesari bhath recipe since i have not yet put it up on this blog. If you want the rava kesari/sheera recipe , the link is http//::cuisineindia.wordpress.com2008/01/05sheera from rava/suji. I will mail you may be in a couple of days!!!!! Thanx for your comments.

    ganesh said:
    December 12, 2012 at 10:34 am

    today i made it again using fresh Mayanmol……

    I have added a bit more of sugar (totally 5 to 6 spoons)…..will it affect the taste n shelf life???

    Please reply……

      prathibalrao responded:
      December 12, 2012 at 3:53 pm

      Hi Ganesh,

      Adding more of sugar may reduce the spicyness and give a unique flavour to the pickle. Please do lemme know!!!!!!!!!!

    prathibalrao said:
    December 12, 2012 at 3:42 pm

    Hi Ganesh,

    I didn’t get you ya. I do not know what is mayanmol???????????

    ganesh said:
    December 12, 2012 at 8:13 pm

    its used much towards Belgaum side….baby ginger i guess….

      prathibalrao responded:
      December 13, 2012 at 2:45 pm

      Hi Ganesh,

      I have no idea about baby ginger. But will surely check it out later. Mango ginger’s aroma is just like that of tangy mango and is really awesome.

    Mike said:
    January 20, 2013 at 9:08 am

    What are these pickles used for?

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