5 November, 2014
Mixed vegetable pickle (south-Indian style)- Mom’s recipe
A guest-post from my mom. Yes, I’m sharing a “secret” family recipe! My mother’s famous mixed vegetable pickle, very much loved by my family and all my friends. When she was here this summer, she made some of this finger-licking magic pickle and I promptly noted down the recipe. It is surprisingly very simple!
South-Indian pickles are traditionally made in oil, usually sesame oil and are loaded with salt and spice. There is no vinegar in homemade versions.
A small amount is served either with plain rice or with rice and yogurt.
The key ingredient in this delectable dish is Kashmiri chilly powder. It lends a bright red color and lovely flavor, but is very mild in heat.
Sharing this at the Virtual Vegan Linky Potluck #19 at Annie’s blog, An Unrefined Vegan co-hosted by Poppy and Angela.
Also sharing this at the Tuesday Blog Hop at Swathi’s blog, the Zesty South Indian Kitchen co-hosted by April of 21st century Housewife.
Mixed vegetable south-Indian pickle
bitter gourd- 1
raw green mango- 1/2 (peel if skin is thick)
Key limes- 3-4
ginger- 1 ” piece
green chilly- 2
fenugreek seeds- 1 tsp.
organic sesame oil- about 2 cups
Kashmiri chillly powder- 1 cup for every 4 cups of chopped vegetables
salt- 1/2 cup for every 4 cups of chopped vegetables
1. Chop vegetables into small pieces. Peel ginger and chop along with green chillies into small bits. Measure the amount of chopped veggies. You will take a quarter of this portion of chilly powder and 1/8th the amount of salt.
2. Take vegetables in a mixing bowl, add salt, fenugreek seeds and chilli powder, mix to coat well.
3. Transfer to a sterile glass jar with lid. Add enough sesame oil to immerse the vegetables.
4. Allow to sit for 2-3 days. The longer it soaks, the better it tastes.
The mixture should be completely immersed in oil. To ensure freshness of the big batch that was made, I store mine in the fridge.
24 thoughts on : Mixed vegetable pickle (south-Indian style)- Mom’s recipe
Oh that pickle looks brilliant Apsara! Thanks for sharing your mum’s recipe 🙂
thanks, Naina. My hubby sometimes jokes “you’re selling all the family jewels!” and I say “I’m just giving them away” 🙂 Luckily, my mom doesn’t mind. 🙂
What a beautiful color! Love pickled vegetables, this looks like it would go perfect with so many dishes, thank your dear mother for sharing with us all 🙂
I surely will tell my mom that you like it. 🙂
Wow droolicious pickles and awesome teaming…momz recipes are always outstanding. ..
I didn’t making pickle is so easy! And a guest post from mom – wow, you lucky girl!!
I did not think it was easy, either! 🙂
Apsara I am so going to try this one! I am always asking my aunts for pickle recipes! My maternal grandma used to make a pickle with bitter gourd but alas no one seemed to know the recipe. So this one looks close! I am overjoyed! thanks! 🙂
I’m very glad you like it, Indu. Let me know if you try it.
yes surely will do.
I love pickles of all sorts. Yours looks delicious.
Oh, yes, pickles are my favorite too. 🙂
I love pickles…will definitely make this. Thanks for sharing such easy and wonderful pickle!
you’re welcome, Swetha.
I love pickles a lot and your mum’s recipe sounds very delicious 🙂 Bookmarked to try!
Let me know if you try this, Aishwarya.
Sure dear 🙂
Very interesting Apsara! Beautifully clicked too :).
thank you, Sonal. 🙂
Delicious mixed vegetable pickle Apsara I Love to use Kashmiri chili too as it is miler in taste, thanks for sharing with Hearth and soul blog hop. pinning.
thank you for the opportunity, Swathi. Very glad you like it!
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