Maayeka

Traditional Indian Vegetarian and Vegan Recipes

You are here: Home / Pickles / Mix Vegetable Pickle | Aloo gajar ka khatta Achar +Video

Mix Vegetable Pickle | Aloo gajar ka khatta Achar +Video

by 35 Comments

Jump to Recipe Print Recipe

Probiotic Mix Vegetable pickle – A seasonal pickle made of mixed vegetables and roots  with a tangy twist of cracked mustard.

Probiotic Mix vegetable pickle is a tangy delicious and healthy pickle. I learned this recipe from a friend many years back . Since then this is the most favorite pickle of my family. My son who usually don’t like to eat pickles just loves this pickle with everything.

You can adjust the spices and vegetables to suit your taste and preference. A lot of vegetables can be added in this pickle but you can choose your favorite ones to add.

What else can be added in this pickle-

Blanched cauliflower, boiled sweet potato. boiled sliced lotus stem , overnight soaked and sliced dry dates can be added in this pickle .You can also add these veggies along with potato, carrot ,yam, brinjal and green chilies.

Very few basic spices are needed to make this pickle. Salt ,turmeric ,chili powder and asafoetida are always available in Indian kitchens,. Rai kuria/ split husked mustard seeds are also needed to make this . If rai kuria is not available then you can grind black mustard used in pickles and add in this pickle.

How to make Mix Vegetable Pickle-

This pickle is very easy and quick to make .You just have to boil the vegetables and chop into big pieces. Grind rai kuria and make a coarse powder. Carrot is the only vegetable which is added raw. Add all the spices in the vegetables and then add mustard oil and water. The ratio of oil and water is almost same and Oil little more then water.

Mix and cover and keep aside the pickle at room temperature for minimum 3 days in summer and for a week in winters. It will ferment naturally and become sour. The probiotic nature of this pickle makes it healthy and good for gut and digestion.

You can serve this as a pickle as well as a sabzi with roti , paratha ,khichdi daal chawal etc. It goes well with almost everything.

After a week keep it refrigerated for a long shelf life. This pickle stays very well for minimum 1.5- 2 months in the refrigerator.

You may also like-


mix vegetable pickle

Subscribe to my Youtube channel – Maayeka for regular updates of new recipes every week

 

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,Twitter,    Instagram and You Tube for more delicious recipes and updates

mix vegetable pickle
Print Recipe
4.67 from 6 votes

Probiotic Mix Vegetable Winter Pickle / Aloo gajar ka khatta Achar

A delicious healthy probiotic mix vegetable pickle of potato, carrots, yam, brinjal and green chilies
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pickles/Achar, Side Dish
Cuisine: Sindhi Cuisine
Keyword: achar, aloo achar, mix vegetable pickle, pickle, probiotic pickle, RAI KA ACHAR, WINTER PICKLE
Servings: 8 people
Author: Anjana Chaturvedi

Ingredients

  • 5 medium Potatoes / Aloo medium
  • 2 Carrots / Gajar
  • 300 Brinjals / Baingan
  • 8 Dry dates /khaarik
  • 1 Lotus Stem/ Kamal kakdi
  • 2.5 tbsp Jaggary / Gud *
  • 5 tbsp Mustard Seeds / Rai kuria
  • 2 tsp Turmeric Powder / Haldi Powder
  • 3 tbsp Salt / Namak
  • 2 tbsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Asafoetida / Hing powder
  • 1.5 tbsp Kashmiri Chili powder
  • 1.5 cup Mustard Oil / Sarso ka tel
  • 1.5 cup Water / Paani

Instructions

  • Boil, peel and chop potatoes in big pieces.
  • Chop brinjal in big pieces and boil brinjal, but do not overcook.
  • Scrape, slice and pressure cook the lotus stems.
  • peel and chop carrot into thin slices
  • Soak dry dates overnight and then remove the seeds and make thin slices.
  • Heat oil and then let it come down to room temperature.
  • Boil 1 cup water and let it cool down.
  • Take all vegetables in a big bowl, add all the spices and jaggery and mix well.
  • Now add oil and mix, then add water and mix every thing well
  • Apply pressure lightly with your hand on the mix, so that oil and water mixture comes over the vegetables.
  • Let it pickle for 4 days. Keep mixing in between.
  • After 4 days your pickle is ready to eat.
  • This pickle can be kept out side for about 2 weeks and then should be kept refrigerated, else it may become too sour

Notes

Note-
*You may use any vegetable oil for this pickle, but I personally prefer to use mustard oil for this pickle.
*-Rai kuria is Split and peeled mustard seeds(yellow in colour), If rai kuria is not available then grind black mustard seeds/rai and use(there is slight change in colour but the taste remains the same)
Serving suggestions – Serve with almost anything, and is a great travel food.

Related Recipes

Comments

  2. Margaretha says

    Hi Anjana I have just discovered Indian cooking (I am not Indian) and particularly your exciting website. I have just made the above and after four days tried it. It feels a bit bubbly on my tongue and very very salty. Should it be like this? I did however enjoy the taste!

    Reply

    • Anjana Chaturvedi says

      Hi Margaretha – it should definitely feel bubbly as it is a fermented pickle, so the probiotics build up. But it shouldn’t get salty. Had you refrigerated it? It has to kept refrigerated the moment it starts fermenting.

      Reply

  3. Meera Seth says

    5 stars
    Anjana ji, I have a unique situation. Brinjal and Lotus root are not consumed here due to allergy reasons. If I use just carrots and potatoes I maynot get the taste. What can I replace those 2 with please? Give me some options, please./

    Reply

    • anjanaskc says

      You can use boiled yam/ suran , blanched cauliflower, boiled sweet potatoes in the pickle

      Reply

      • meera says

        5 stars
        Sounds nice. Let me try. Thank you for taking time to respond to my query.

        Reply

  4. Aparna Datt says

    very unique recipe indeed. Few doubts red carrots or orange carrots , what variety of brinjal and how should we cut it ?

    Reply

    • anjanaskc says

      Hi Aparna
      you can use any carrot and Brinjal easily available ,cut carrot in batons and brinjal in big size cubes.

      Reply

  7. Anonymous says

    Thanks for sharing unique recipes on your blog. Can you please tell if the potato remains raw in the pickle or is boiled along with the brinjal?

    Reply

  8. Maayeka says

    @Asha-no jaggary will not make it sweet ,it just balance the sourness.try this pickle and you will surely love this,but remember to try it in winter only as the pickle is water based

    Reply

  9. Anonymous says

    Hi I have been silently following your blog, was looking for pickles recipe and came across this recipe, just have one query if you can kindly help me, doesn't,t adding jaggery makes the pickle sweet? Thanks. Asha.

    Reply

  14. Naiya says

    An instant version of the popular North Indian Potato and mixed vegetable pickle. Thanks

    Reply

  15. Hema says

    Hi, my first visit here, nice place and great dishes, always liked to try out this pickle and also to try cooking with lotus root, happy I found your space and following U, do stop by my place sometime..

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating