Pickle Recipes



Cucumber and Carrot Pickle


Cucumber and carrots tossed in a tangy yellow mustard flavoured spice blend. Choose bright red coloured carrots that are sweet tasting for this recipe, as they blend beautifully with the tangy marinade. This pickle is often served as a variant to a salad in several Gujarati homes. Several instant and traditional pickles are laid out at the time of lunch or dinner for the diner to take his pick. No Gujarati meal is ever complete without pickles. This pickle does not last for many days, but it is not supposed to as it is meant to be consumed with the meal so that a whole new range of pickles can be prepared for the next meal.


1/2 cup cucumber , cut into strips
1/2 cup carrot juliennes
2 slit green chillies
1/2 tsp lemon juice
1 tbsp split mustard seeds (rai na kuria)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 tbsp mustard (rai / sarson) oil
1 tsp salt



  1. Combine the cucumber, carrots, green chillies, lemon juice and salt and mix well. Leave aside for 15 minutes. Discard the water from the vegetables.
  2. Add the split mustard seeds, asafoetida, turmeric powder and mustard oil and mix well.
  3. Serve immediately or store refrigerated for upto 4 days.



Gajar Gobhi Aur Aam ka Achaar

This spicy vegetable pickle is a well-known specialty in north indian homes where it is often eaten as a side vegetable. I actually tasted it the first time at a restaurant in Delhi where I ended up eating larger servings of this pickle than anything else. You can eat this pickle as soon as it is made. If you wish to consume this pickle within 2 or 3 days, add only 2 tablespoons of mustard oil, but refrigerate the pickle. If it is to be stored for a longer period, you need to add the specified quantity of oil.


1 cup cauliflower , cut into small florets
1/2 cup carrot , cut into small cubes
1/4 cup raw mangoes , cut into small pieces
2 tbsp fresh ginger (adrak) , peeled and cut into small pieces
2 tsp finely chopped fresh turmeric (amba halad)(optional)
2 tsp turmeric (haldi) powder
1 tbsp chilli powder
1 cup mustard (rai / sarson) oil
3 tsp salt

To Be Mixed Into A Marinade
2 tbsp split fenugreek seeds (methi na kuria)
2 tbsp mustard (rai / sarson) oil


  1. Combine the cauliflower, carrots, raw mango, ginger, fresh turmeric, turmeric powder and salt and mix well. Keep aside for 2 to 3 hours. Drain out and discard the excess juices.
  2. Combine the cauliflower-carrot mixture, the marinade, chilli powder and mustard oil and toss well.
  3. Bottle in a sterilised glass jar and store up to 3 to 4 months in cool dry place or up to 6 months (refrigerated).



Drumstick Pickle


Now,this is as exotic as it gets. The pungent flavour of drumstick blends very well with the hot spices, resulting in an aromatic and flavourfull pickle that will leave you licking your fingers.


15 to 20 drumsticks, cut into 75 mm (3”) long pieces
1 cup mustard (rai / sarson) oil
1 tbsp chilli powder
2 tsp turmeric powder (haldi)
1 tbsp mustard seeds ( rai / sarson)
salt to taste


  1. Wash and steam the drumstick pieces in a steamer. Drain and keep aside.
  2. Heat the oil in a kadhai till its smoking point and keep aside.
  3. When slightly cool, add the chilli powder, turmeric powder and mustard seed, mix well and saute on a slow flame for 1 to 2 minutes.
  4. Remove from the flame add the salt and drumstick pieces and mix well.
  5. Store at room temperature for 5 days and use as required.