Mixed Veg Pickle (Traditional Indian Mixed Vegetable Achar)

Learn how to make traditional mixed veg pickle at home using simple vegetables and Indian spices. This tangy, spicy achar is perfect with roti, paratha, and dal rice.

Introduction

Mixed Veg Pickle is a colourful and flavour-packed Indian achar made by combining different seasonal vegetables with aromatic spices and oil. Every bite gives a balance of spicy, tangy, and slightly sour flavours. This pickle is a staple in many Indian homes and adds life to even the simplest meal. Homemade mixed vegetable pickle is not only tastier but also more authentic and preservative-free.

Traditional & Regional Value of Mixed Veg Pickle

Mixed veg pickle has been prepared across India for generations, with each region adding its own local touch. In Gujarati households, the pickle often has a mild sweetness, while North Indian versions are more spicy and tangy. Traditionally, pickles were made during winter when fresh vegetables were available and sunlight helped in natural preservation.

This achar reflects Indian wisdom of food preservation and spice blending, allowing vegetables to be enjoyed for months.

Is Mixed Veg Pickle Healthy?

When made at home in the right way, mixed veg pickle can be healthy in small quantities.

• Contains fibre and nutrients from mixed vegetables
• Spices help digestion and improve appetite
• Oil acts as a natural preservative
• Fermentation supports gut health
• No chemicals or preservatives when homemade

Because pickles are high in salt and oil, they should be eaten in moderation.

Watch video and learn how to make Mixed Veg Pickle

Tips & Tricks for Perfect Mixed Veg Pickle

• Vegetables must be completely dry to avoid spoilage
• Use fresh and firm vegetables only
• Always use a dry spoon to serve
• Oil should cover the vegetables fully
• Let the pickle rest for flavour development

Variations of Mixed Veg Pickle

• Gujarati Style: Slightly sweet with jaggery
• North Indian Style: Spicy and tangy with mustard oil
• Instant Pickle: Ready in 1–2 days without sun
• No-Oil Pickle: Made using lemon juice and spices
• South Indian Style: With curry leaves and sesame oil

What Can Be Eaten Together or Served With Mixed Veg Pickle?

• Dal chawal or khichdi
• Paratha, thepla, or rotli
• Curd rice or plain curd
• Stuffed parathas
• Simple vegetarian thali meals

Frequently Asked Questions (FAQ)

How long does mixed veg pickle last?

When stored properly, it can last up to 6 months at room temperature and longer in the refrigerator.

Why is sunlight important for pickle?

Sunlight helps remove moisture and supports natural fermentation and preservation.

Can I skip mustard oil?

Yes, you can use groundnut or sesame oil, but mustard oil gives authentic flavour.

Is mixed veg pickle vegan?

Yes, it is completely plant-based when made with vegetable oil.

Can I reduce spice level?

Yes, adjust chilli powder and green chillies according to your taste.

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Mixed Vegetable Achar

Mixed Vegetable Achar is a tangy, spicy, and crunchy pickle commonly made with a variety of vegetables such as carrots, radish, cauliflower, and others, often using mustard oil and a blend of spices for a bold flavor profile. It is popular across Indian and Southeast Asian cuisines and can be prepared using quick or fermented methods depending on the desired texture and shelf life.

Print Recipe Pin Recipe

Prep Time 1 day d 1 hour hr 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 day d 1 hour hr 30 minutes mins

Servings: 20 servings

Course: Appetizer

Cuisine: Indian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• Carrots: 500 grams 1.1 pounds
• Radish: 500 grams 1.1 pounds
• Cauliflower: 500 grams 1.1 pounds
• Mustard oil: ½ cup 120 milliliters
• Asafoetida Hing: ¼ teaspoon (1.25 milliliters)
• Ground mustard seeds Rai: 3 tablespoons (45 milliliters)
• Turmeric powder: 1 teaspoon 5 grams
• Red chili powder: 1 teaspoon 5 grams
• Coriander powder: 2 teaspoons 10 grams
• Salt: 2½ teaspoons 12.5 grams, adjust to taste

Equipment

• Large pot for boiling vegetables
• Strainer or colander
• Clean, dry cloth for drying vegetables
• Large mixing bowl
• Dry glass or plastic container with lid
• Measuring spoons and cups

Method

 

1. Chop the cauliflower into medium florets, and peel and chop the carrots and radish into 1.5 to 2-inch batons or sticks.
2. Rinse the chopped vegetables and drain excess water thoroughly.
3. Heat enough water in a pot and bring to a boil. Add all the vegetables and boil for 4–5 minutes. Strain and remove excess water.
4. Spread the boiled vegetables on a thick, clean cloth and dry them in sunlight for 4–5 hours until completely dry and no moisture remains.
5. Transfer the dried vegetables to a large mixing bowl. Add mustard oil, asafoetida, ground mustard seeds, turmeric powder, red chili powder, coriander powder, and salt. Mix well until all ingredients are evenly coated.
6. Transfer the mixture into a dry glass or plastic container. Place the container in direct sunlight for 3–4 days, stirring once daily to ensure even fermentation and flavor development.
7. After 3–4 days, the pickle will turn sour and flavorful. It is now ready to serve.

Notes

Safety Notes:

Ensure all utensils and containers are completely dry before use to prevent spoilage. Avoid using metal utensils during mixing if using mustard oil, as it may react with the metal. Keep the pickle covered and stored in a clean, dry place during fermentation.

Substitutions:

Use sunflower or coconut oil instead of mustard oil for a milder flavor, though fermentation may be affected.
Replace radish with turnips or green beans for variation.
Use store-bought pickle masala as a shortcut, but adjust salt content as it may already contain salt.

Storage:

Once fermented, the pickle can be stored at room temperature for up to 2–3 weeks. After that, refrigerate to extend shelf life up to 3 months.
Ensure vegetables remain submerged in oil to prevent spoilage.

Pro Tips:

Drying vegetables thoroughly in sunlight is crucial to prevent mold and ensure proper fermentation.
Stirring daily helps distribute flavors and prevents surface spoilage.
For a quicker version, skip boiling and drying steps and use raw vegetables with a vinegar-based mix, though the texture and fermentation will differ.