A crunchy, tangy, mildly sweet North Indian winter pickle made with fresh carrots, radish, cauliflower, green chillies, and ginger—balanced with warming spices, mustard oil, and jaggery.
This pickle is not just a condiment, it’s seasonal gut medicine preserved the traditional way.
🌿 Why This Pickle Is Special
✔ Made only in winter when vegetables are naturally crisp
✔ Lightly blanched for hygiene, yet crunch retained
✔ Uses Ayurvedic digestive spices
✔ No preservatives, no vinegar
✔ Improves digestion & immunity in cold weather
🧺 Ingredients
Vegetables
- Carrot – 2 cups (thick julienne or small cubes)
- Radish – 1½ cups (small cubes)
- Cauliflower florets – 2 cups (bite-size)
- Green chillies – 6–8 (slit or chopped)
- Fresh ginger – 2 tbsp (julienned)
Spices & Seasoning
- Rai (mustard seeds) – 2 tbsp (coarsely crushed)
- Fennel seeds (saunf) – 1 tbsp
- Fenugreek seeds (methi dana) – 1 tsp
- Kashmiri red chilli powder – 1½ tbsp
- Turmeric powder – 1 tsp
- Asafoetida (hing) – ¼ tsp
- Salt – as per taste
- Jaggery – 2–3 tbsp (grated or powdered, adjust to taste)
- Mustard oil – ½ cup (smoked)
👩🍳 Method (Traditional Yet Safe)
1️⃣ Clean & Prep
- Wash all vegetables thoroughly in clean water.
- Cut into uniform small pieces for even pickling.
2️⃣ Blanch (Important Step)
- Bring water to a boil.
- Add cauliflower, carrot, and radish.
- Blanch for 2–3 minutes only.
- Immediately strain and spread on a clean cotton cloth.
👉 Let vegetables air-dry completely (2–3 hours or overnight).
No moisture = long-lasting pickle
3️⃣ Prepare Spices
- Dry roast fennel seeds & fenugreek seeds lightly.
- Crush coarsely.
- In a large bowl, mix:
- Rai (mustard)
- Fennel & fenugreek
- Kashmiri chilli powder
- Turmeric
- Salt
- Hing
- Jaggery
4️⃣ Assemble the Pickle
- Heat mustard oil till the smoking point.
- Cool slightly (warm, not hot).
- Add oil to the spice mix.
- Add dried vegetables, green chillies & ginger.
- Mix gently till everything is well coated.
5️⃣ Sun Curing
- Transfer to a clean, dry glass jar.
- Keep in sunlight for 2–3 days, shaking once daily.
- Pickle will deepen in colour & flavour.
🫙 Storage Tips
- Always use a dry spoon
- Store in a cool, dry place
- Tastes best after 4–5 days
- Lasts 2–3 months easily in winter
🌿 Ayurvedic Benefits
✨ Carrot & Radish – Improve digestion, cleanse liver
✨ Cauliflower – Rich in antioxidants, supports immunity
✨ Ginger & Hing – Reduce gas, bloating & cold-related sluggishness
✨ Mustard Oil – Warming, improves circulation
✨ Fenugreek & Fennel – Balance Vata, enhance gut fire
✨ Jaggery – Gentle detoxifier, prevents dryness in winter
👉 Ideal for cold weather, joint stiffness & weak digestion
🪔 This pickle balances Vata & Kapha — perfect for winter.
🍽 How to Enjoy
- With dal-chawal or paratha
- As a side for khichdi
- With curd rice (small quantity)
