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low oil vegetable pickle
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4.50 from 6 votes

Low oil Vegetable Pickle

You may add few tablespoons of vinegar if you want more acidity.
Store this into the fridge and finish in a few weeks.
Prep Time20 mins
Cook Time10 mins
Course: Pickle
Cuisine: Indian
Keyword: Low oil Vegetable Pickle
Servings: 10
Author: Gaurav


  • 1 carrot cut into thick stripes
  • ½ raddish cut into thick tripes
  • Few florets of cauliflower
  • 2 green chillies slit length-wise
  • 1 tsp. turmeric powder
  • ½ tsp. red chilli powder
  • 2 tbsp. coarsely powdered mustard seeds preferably yellow for good color
  • ¼ cup mustard oil
  • Salt to taste


  • Steam the vegetables for 10 minutes,except the green chillies.
  • Mix the vegetables, spices, salt and mustard oil and pour into a sterilized glass jar.
  • Keep the jar in sunlight or a warm place for 3-4 days (longer in winter).
  • Lightly shake the vegetables once a day.
  • The pickle is ready to be consumed when the carrot turns slightly sour. If not sour, keep in the sun for a few more days.
  • Store in refrigerator.


Yields: 500 gms of pickle