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 KitchenΒ co-hosted byΒ April of 21st century Housewife.


Mixed vegetable south-Indian pickle


carrot- 2

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.

refined 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


* 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.

* Take vegetables in a mixing bowl, add salt, fenugreek seeds and chilli powder, mix to coat well.


* Transfer to a sterile glass jar with lid. Add enough sesame oil to immerse the vegetables.

* 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 responses to “Mixed vegetable pickle (south-Indian style)- Mom’s recipe

  1. 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 πŸ™‚


  2. 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! πŸ™‚


  3. 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.


  4. Pingback: Hearth and Soul blog hop. November 2nd week - Zesty South Indian Kitchen·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s