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mix vegetable pickle
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5 from 3 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.