Quick and Easy Instant Mixed Pickle Recipe with Radish and Carrot

In the winter season, fresh vegetables like radish and carrots are abundant in the market, and the first thought that comes to mind is making pickles. Today, I am excited to share a simple recipe for an instant mixed pickle made with radish, carrot, green chilies, garlic, and ginger. This recipe is incredibly easy and can be prepared in just 5 minutes without the need for sunlight, vinegar, or excessive effort. You can store this pickle and enjoy it for up to a month.

Ingredients Needed

To make this delicious pickle, gather the following ingredients:

• Radish: 500 grams
• Carrot: 250 grams
• Green chilies: approximately 400 grams
• Garlic: about 100 grams (for flavor)
• Ginger: 100 grams (cut into long pieces)

Spice Mix Ingredients

For the spice mix, you will need:

• Yellow mustard seeds: 1/3 cup (these are less bitter)
• Fenugreek seeds: 3 tablespoons
• Fennel seeds: 1/4 cup
• Coriander seeds: slightly less than 1/4 cup (whole)

Preparation Steps

Step 1: Prepare the Vegetables

1. Wash and dry the radish, carrot, and green chilies thoroughly. Ensure there is no water left on them.
2. Cut the radish and carrot into long pieces.

Step 2: Make the Spice Mix

1. In a mixer, combine the yellow mustard seeds, fenugreek seeds, fennel seeds, and coriander seeds.
2. Grind them coarsely; do not make a fine powder.

Step 3: Cooking the Pickle

1. Heat 3/4 cup of mustard oil in a pan until it is hot and starts to smoke.
2. Add 1 teaspoon of whole asafoetida (hing) to the hot oil.
3. Next, add the ginger and garlic to the oil and sauté them for a few seconds.
4. Add 1.5 teaspoons of turmeric powder and 2 teaspoons of Kashmiri red chili powder (used mainly for color).
5. Mix everything well and sauté for about 8 to 10 seconds.
6. Now, add the prepared spice mix to the pan and sauté for another 30 seconds on medium flame.

Step 4: Combine Vegetables and Seasoning

1. Add the cut radish, carrot, and green chilies to the pan.
2. Season with salt (use a bit more than usual, as pickles require a stronger flavor).
3. Mix everything thoroughly and cook for 2 to 3 minutes on medium flame. This will soften the vegetables slightly without turning them into a mushy consistency.

Step 5: Final Touches

1. Once mixed well, turn off the heat and let the mixture cool for a few minutes.
2. After cooling, add 4 tablespoons of lemon juice. Lemon juice will provide the necessary tanginess that vinegar usually offers in traditional pickles.
3. If desired, you can also use dried mango powder (amchur) instead of lemon juice.
4. If you prefer a more oily pickle, you can double the amount of oil used, but this pickle is meant to be consumed quickly, so less oil is recommended.

Storage Instructions

1. Taste the pickle to ensure the salt and flavors are to your liking.
2. Transfer the pickle into a glass jar and seal it with a lid.
3. Store the pickle in the refrigerator. It should not be kept outside or exposed to sunlight.
4. This instant pickle can be enjoyed for up to a month.

Serving Suggestions

This pickle pairs wonderfully with roti, paratha, or puri and is a favorite in many households. It is enjoyed at all meals, and even children love its taste. I highly recommend trying this amazing recipe. After trying it, please share your feedback in the comments section about how it turned out and what you thought of the recipe!