Mixed Vegetable Pickle
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
A crunchy Indian pickle made with cauliflower, turnip, and carrot in a tangy spiced vinegar brine. This vegan condiment is similar to piccalilli and keeps for up to a month in the fridge.
Ingredients
- 450 g cauliflower cut into small florets
- 450 g turnip peeled and sliced into 2.5cm/1 inch batons
- 450 g carrot peeled and sliced into 2.5cm/1 inch batons
- 59.1 ml garam masala
- 29.6 ml fenugreek seeds
- 29.6 ml fennel seeds
- 29.6 ml mustard seeds
- 600 ml mustard oil
- 150 g fresh root ginger peeled and grated
- 2.46 ml asafoetida
- 48.1 ml chilli powder
- 6.16 ml ground turmeric
- 59.1 ml rock salt
- 400 ml white wine vinegar
- 300 g jaggery
Nutrition (per serving, estimated)
Estimated based off 9 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 877 mg
- Iron: 26.1 mg
- Magnesium: 464 mg
- Phosphorus: 972 mg
- Potassium: 4720 mg
- Zinc: 7.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml garam masala
- 29.6 ml fenugreek seeds
- 29.6 ml fennel seeds
- 29.6 ml mustard seeds
- 600 ml mustard oil
- 2.46 ml asafoetida
- 48.1 ml chilli powder
- 6.16 ml ground turmeric
- 59.1 ml rock salt
- 400 ml white wine vinegar
- 300 g jaggery
Prepare
- 450 g cauliflower, cut into small florets
- 450 g turnip, peeled and sliced into 2.5cm/1 inch batons
- 450 g carrot, peeled and sliced into 2.5cm/1 inch batons
- 150 g fresh root ginger, peeled and grated
Let's Cook
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Step 1.
Half fill a large stockpot with water and bring to a boil. Add the cauliflower florets and boil for 1 minute, then add the turnip and carrot batons and boil for another minute. Drain the vegetables well, spread them on a clean paper towel, and let them dry for at least 8 hours. This step is important as any extra moisture can cause the pickle to spoil.
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Step 2.
While the vegetables are drying, grind the garam masala, fenugreek seeds, fennel seeds, and mustard seeds in a pestle and mortar until they form a coarse powder. Set aside.
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Step 3.
In a large frying pan over medium-high heat, add the mustard oil and heat until it just starts to smoke. Remove from the heat and let it cool slightly for 10 minutes.
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Step 4.
After the oil has cooled slightly, add the grated ginger and fry for a couple of seconds. Then add the asafoetida, chilli powder, turmeric, salt, and the coarsely ground spice mixture. Stir to combine.
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Step 5.
Add the dried vegetables to the pan and mix well, ensuring everything is fully coated in the spices.
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Step 6.
In a separate saucepan over medium-high heat, add the white wine vinegar and bring to a boil. Add the jaggery and cook until completely dissolved, then remove from heat and let cool for 15 minutes.
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Step 7.
Once the vinegar mixture has cooled slightly, pour it over the spiced vegetables and mix well. Transfer the pickle to a large sterilised jar, fasten tightly with a lid, and leave in a quiet corner of the kitchen for 3 days. Store in the refrigerator for up to 1 month.