Spicy Mixed Vegetable Pickle Recipe: Tangy & Crunchy with Carrot, Cauliflower, and Green Chilies

Updated: 27-06-2025, 09.49 PM

As the summer or winter season sets in, it’s the perfect time to prepare a jar of flavorful, homemade mixed vegetable pickle. This traditional Indian pickle combines the crunch of cauliflower, the sweetness of carrots, the zing of ginger and garlic, and the heat of green chilies — all blended with aromatic spices. It not only elevates your meal but is also healthy and easy to preserve.

Spicy Mixed Vegetable

Let’s learn how to make this tangy and spicy mixed veg achar at home.

🥕 Ingredients for Mixed Vegetable Pickle

Main Vegetables:

1 medium-sized cauliflower (cut into small florets)
300 g carrots (cut into thin, long slices)
100–125 g ginger (sliced thinly)
50–60 g garlic cloves (peeled, whole or chopped)
4–5 lemons (de-seeded and cut into chunks)
200 g large green chilies (washed, slit or whole)

Whole Spices:

250 g mustard oil
4 tbsp yellow mustard seeds (rai)
1 tbsp nigella seeds (kalonji)
4 tbsp fennel seeds (saunf)
2 tbsp cumin seeds (jeera)
2 tbsp coriander seeds
2 tbsp brown mustard seeds (lal rai)
1 tbsp fenugreek seeds (methi dana)
2 tbsp whole black peppercorns
1 tsp asafoetida (hing)

Ground Spices:

2 tbsp red chili powder
2 tbsp turmeric powder
2 tbsp Kashmiri red chili powder (for color)
2 tbsp salt (to taste)
1 tbsp black salt
½ cup white vinegar
1 tbsp sugar

👩‍🍳 Step-by-Step Recipe

Step 1: Prepare the Vegetables

Wash all vegetables thoroughly and pat them dry completely. (Moisture can spoil the pickle.)
Cut the cauliflower into small florets.
Slice the carrots and ginger thin and long.
Peel garlic and either leave whole or chop.
De-seed and cut lemons into medium chunks.
Slit green chilies lengthwise or keep them whole.

Step 2: Roast the Whole Spices

In a heavy-bottomed pan, heat mustard oil until it reaches smoking point. Turn off the flame and let it cool slightly.
Add yellow mustard, brown mustard, fennel, cumin, coriander seeds, nigella, fenugreek seeds, and whole black pepper.
Lightly roast until aromatic.
Once cool, coarsely grind this spice mix.

Step 3: Mix the Pickle

In a large mixing bowl, combine all chopped vegetables.
Add the freshly ground spice mix, hing, red chili powder, turmeric, Kashmiri chili, salt, black salt, vinegar, and sugar.
Mix everything well so that the vegetables are evenly coated with the spices.

Step 4: Jar the Pickle

Transfer the mixture into a clean, dry glass jar.
Pour mustard oil over the top until all the vegetables are submerged.
Seal the jar tightly.

Step 5: Sun-Cure the Pickle

Place the jar in sunlight for 4–5 days. Shake or stir it once daily to ensure even marination.
Your delicious mixed veg pickle will be ready to eat in 1 week.

You can store it in an airtight jar for several months without refrigeration.

🍽️ Serving Suggestions:

Serve with parathas, puris, or dal-rice
Add to lunchboxes for a flavorful punch
Pair with curd, khichdi, or stuffed rotis

This spicy, tangy, and crunchy pickle brings back the flavor of traditional Indian kitchens. It’s not just a condiment — it’s a burst of homemade goodness with every bite!

Author Profile

Kuldeep Singh Chundawat: My name is Kuldeep Singh Chundawat. I am an experienced content writer with several years of expertise in the field. Currently, I contribute to Daily Kiran, creating engaging and informative content across a variety of categories including technology, health, travel, education, and automobiles. My goal is to deliver accurate, insightful, and captivating information through my words to help readers stay informed and empowered.