Tag Archives: Anchar

Mixed Seasonal Pickle

This is a seasonal pickle using green vegetables generally grown in winter months. It takes three to four days to  mature  and lasts for up to a week or so. It is pungent in taste due to use of mustard seeds and  mustard oil. If kept for longer period, it becomes too sour.


The ingredients given below can be used for many combinations of vegetables such as carrots, cauliflower, turnips, potatoes, radishes, flat beans, cluster beans   etc.


Common ingredients

Ajawain                                 1/2 tea spoon                       Mangrail      1/2 tea spoon
Haldi                                      1/2 tea spoon                       Red chili powder  1/2 tea spoon
Mustard   seed powder    1 tea spoon                           Green chilies  4-5
Mustard Oil                          3-4  table spoon                 Salt

Please see Glossary of terms for English names.

The above ingredients would be adequate for 1/2 kg of vegetables. The quantity of the ingredients may vary according to taste.


In the above photograph carrots,  cauliflower, turnips and  potatoes have been used.


  1. Boil, peel and cut the potatoes into 3/4 to 1 inch cubes.
  2. Cut other vegetables also to  3/4 to 1 inch cubes.
  3. Slit the green chilies to half the length.
  4. Boil the vegetables till half cooked.
  5. Remove from fire and drain the water.
  6. Leave the vegetables to dry for 4-5 hours.
  7. Add all the ingredients and green chilies
  8. Add mustard seed  powder. Although black mustard seeds would be preferable, yellow mustard seeds can also be used.
  9. Put them in a glass jar and keep in the sun for 3-4 days.
  10. Shake the jar twice or thrice a day  so that all the ingredients get properly mixed with the vegetables.

This pickle goes with almost all Indian dishes.

Mixed Pickles

Mixed Pickles