How to make Mixed Vegetable Pickle - SK Khazana -

Easy and quick this mixed vegetable pickle will be well liked

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium cauliflower, Green peas (हरे मटर)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

Mixed Vegetable Pickle - SK Khazana

Mixed Vegetable Pickle - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 2-3days

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mixed Vegetable Pickle - SK Khazana Recipe

  • Medium cauliflower cut into small florets 1

  • Green peas 2/3 cup

  • French beans stringed and cut into 1 inch pieces 18-20

  • Medium carrots peeled and cut into small pieces 4

  • Mustard oil 1 cup

  • Mustard seeds 2 teaspoons

  • Split mustard seeds (rai ka dal) 3 tablespoons

  • Asafoetida 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Red chilli powder 5 teaspoons

  • Salt 3 1/2 teaspoons

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Vinegar 2 1/2 tablespoons


Step 1

Heat mustard oil in a non-stick pan till it smokes. Add mustard seeds and sauté till they splutter.

Step 2

Add split mustard seeds and switch off the heat. Add asafoetida, turmeric powder, chilli powder and salt and mix well. Remove from heat and set aside to cool.

Step 3

Dry roast fenugreek seeds till fragrant and crush coarsely in a mortar with a pestle.

Step 4

Put vegetables in a bowl. Add crushed fenugreek seeds, spiced oil and vinegar. Mix well, cover tightly with a muslin cloth and set aside for 2 days to mature.

Step 5

Serve or store in airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.