Easy Mixed Vegetable Pickle (Lemon, Carrot, Cucumber) Recipe

Ingredients

• 200 grams Carrot (peeled and sliced into thin round pieces)
• 150 grams Cucumber (peeled and cut into square pieces)
• 4 pieces Lemon (large, cut each into 8 pieces)
• 20 grams Ginger (finely grated)
• 4 pieces Green Chili (cut into 4‑inch pieces)
• 30 ml Mustard Oil (for tempering)
• 2 grams Fenugreek Seeds (½ teaspoon)
• 4 grams Fennel Seeds (1 teaspoon)
• 4 grams Cumin Seeds (1 teaspoon)
• 4 grams Mustard Seeds (1 teaspoon)
• 2 grams Kalonji (Nigella Seeds) (½ teaspoon)
• 5 grams Turmeric Powder (1 teaspoon)
• 5 grams Kashmiri Red Chili Powder (1 teaspoon)
• 5 grams Salt (1 teaspoon)
• 5 grams Black Salt (1 teaspoon)
• 5 grams Chopped Red Chili (1 teaspoon, optional)
• 2 grams Citric Acid (Lemon Powder) (½ teaspoon, optional)
• 20 grams Sugar (4 small teaspoons, for light sweetness)
• 80 grams Peas (optional) (½ cup, add if desired)
• 50 grams Garlic (optional) (finely chopped, ½ cup)

Instructions

1. Washing and Cutting the Vegetables

   Wash carrot, cucumber, and lemon thoroughly and peel. Slice carrot and cucumber into round pieces, cut lemon into 8 pieces, grate ginger finely, and cut green chilies into 4‑inch pieces.

   Time: PT10M

2. Preparing the Spice Mix

   Place all whole spices (fenugreek seeds, fennel seeds, cumin seeds, mustard seeds, kalonji) in a small bowl.

   Time: PT2M

3. Tempering in Oil

   Add 30 ml mustard oil to a pan and heat over medium heat. When the oil becomes slightly hazy, add the whole spices and sauté for 30‑40 seconds until fragrant.

   Time: PT2M

   Temperature: medium heat

4. Adding Powdered Spices

   Add turmeric powder, Kashmiri red chili powder, salt, black salt, chopped red chili, citric acid (if using), and sugar to the tempering. Mix well.

   Time: PT1M

5. Cooking the Vegetables

   Add the sliced carrot, cucumber, lemon, ginger, and green chilies to the pan. Toss quickly so the vegetables are coated with the spices. Cook over medium heat for 3‑4 minutes until the vegetables are slightly softened but remain crunchy.

   Time: PT4M

   Temperature: medium heat

6. Cooling the Pickle

   Remove the pan from heat and let the pickle cool at room temperature for 5‑7 minutes.

   Time: PT5M

7. Filling the Jar and Storing

   Prepare a clean, dry glass jar. Slowly pour the cooled pickle into the jar, pressing the oil to the surface. Seal with the lid. Keep at room temperature for the first 24 hours, then refrigerate.

   Time: PT5M

Nutrition Facts

Calories

50

Protein

0.5 g

Carbohydrates

10 g

Fat

2 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ginger: black pepper paste
• Instead of Green Chili: whole red chilies
• Instead of Mustard Oil: sesame oil
• Instead of Kashmiri Red Chili Powder: regular red chili powder
• Instead of Chopped Red Chili: red chili flakes
• Instead of Citric Acid (Lemon Powder): amchur powder
• Instead of Sugar: honey (if not vegan), vinegar (may alter flavor)
• Instead of Garlic (optional): garlic powder

Equipment Needed

• Knife
• Cutting board
• Large pan / wok
• Spoon (spatula)
• Measuring spoons
• Clean glass jar (for storage)
• Bowl (for mixing) (optional)
• Tongs or tweezers (optional)

Critical Steps — Do Not Skip

• Do not overheat the oil, or the whole spices will burn.
• Stir immediately after adding powdered spices to avoid burning.
• Keep the jar completely clean and dry to prevent spoilage.

Chef Tips from the Video

• Mustard oil gives the pickle a distinctive sharp and aromatic flavor; if unavailable, you can use sesame oil.
• A pinch of asafoetida (hing) adds depth to the flavor.
• Using citric acid instead of lemon juice keeps the pickle tangy for a longer period.

Troubleshooting

Storage

Refrigerator: Store in the fridge for 2‑3 weeks.

Freezer: Do not freeze; texture may deteriorate.

Room temperature: Keep at room temperature for the first 24 hours, then refrigerate.

Make-Ahead Tips

• Toast the whole spices beforehand and grind them into powder to save time.
• Mix the sliced vegetables with salt a day ahead, then drain the water before making the pickle.
• Keeping the pickle in the fridge for a week intensifies the flavor.