Instant Mixed Vegetable Pickle | Carrot, Cauliflower, Capsicum, Lemon Pickle | Indian Style Spicy Pickle Without Onion and Garlic

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Everyone knows pickle needs too much time to make. To make Indian pickle sunlight is also a very important factor. Sometimes in some places we don't get sunlight and we need to buy pickle from stores. Most of the time, store bought pickle can not satisfy our taste buds or even in some places we are not able to get store bought one also. Today I am going to give you a quick instant Indian style spicy vegetable pickle recipe which you can make within 15 minutes and of course, to make this pickle you don't need any sunlight. So, anytime anywhere you can make this pickle and enjoy with your meal. Lets go for the recipe.

Preparation Time : 10 minutes

Cook Time       : 15 minutes

Serves            : 30-40 people


Ingredients:

  • Cauliflower (small florets ) - 250 gram
  • Carrot (cut  lengthwise) - 125 gram
  • Capsicum  (cut  lengthwise) -  135 gram
  • Lemon (chunk) - 180 gram (1 whole)
  • Ginger (cut lengthwise)- 50 gram 
  • Green Chilli (halved) - 12 pieces
  • Mustard Oil  -  200 ml + 5 tablespoon
  • For Tempering,
    • Dry Red Chilli - 2 pieces
    • Cumin seeds - 1 teaspoon
    • Fennel seeds - 1 teaspoon
    • Crushed Coriander seeds - 1 tablespoon
    • Fenugreek seeds - 1/4 teaspoon
    • Nigella seeds - 1 teaspoon
    • Mustard seeds - 1 teaspoon
    • Carom (ajwain) seeds - 1 teaspoon
    • Asafoetida - 1 teaspoon
  • Tamarind pulpe - 4 tablespoon
  • Kashmiri Red Chilli Powder - 2 tablespoon
  • Turmeric Powder - 1 teaspoon
  • Mustard Powder - 1 tablespoon
  • Black Pepper Powder(course) -  1 teaspoon
  • Fennel Powder - 1 teaspoon
  • Roasted Panch Phoron (Bengali 5 spice) Powder - 1 teaspoon
  • Roasted Cumin Powder - 1 teaspoon
  • Salt to taste
  • Jaggery - 30 gram
  • Vinegar - 1/4 cup

How to Make:

  1. Take 5 tablespoon mustard oil in a deep pan. Allow it to heat.
  2. Then fry cauliflower and carrots for just 5 minutes in medium heat. We don't need to cook veggies much. It should contain the crunch.
  3. Then add capsicum and fry for a minute. Take out from oil and keep aside.
  4. Now add 200 ml oil in the same pan into the leftover oil. Let it heat.
  5. After heating the oil for tempering, turn the flame low.
  6. Then add all spices for tempering and fry for a minute. [See My Tip]
  7. Add tamarind pulpe and cook for a minute.
  8. Add ginger and stir well.
  9. Now add red chilli powder followed by turmeric powder and mustard powder. [See My Tip]
  10. Add jaggery into the pan. Let it melt.
  11. When its completely melted, add black pepper powder followed by fennel powder, roasted  panch foron(Bengali 5 spice) powder, roasted jeera powder, salt to taste and green chilli. [See My Tip]
  12. Give a good stir and add fried veggies.
  13. Cook for couple of minutes and add lemon into it.
  14. Pour the vinegar into the pickle and mix well.
  15. Turn off the flame. let it cool to room temperature.
  16. Keep the pickle into a sterilised jar.[See My Tip]
  17. This pickle is instant pickle and its ready to eat now.[See My Tip]

My Tip: 

  • In tempering, Add dry red chilli first in hot oil, asafoetida should be added at the last otherwise it will get burnt.
  • Mustard powder always should be half quantity of red chilli powder for pickle.
  • In pickle, I always add salt higher than normal taste. It make my pickle better.
  • Pickle should be kept in a sterilised dry jar so that you can keep pickle for few months to a year in normal temperature.
  • Pickle is ready to eat after cooling. But it will give you the best taste after couple of days.

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