A variety of fresh vegetables blended together with Indian spices. The pickle is pungently seasoned with chillies and spices. Preserved in oil, the vegetable pickle can be stored for 6 months.


  • 5 carrots, peeled and cut into fine sticks
  • 7-8 green beans, chopped length wise, cut horizontally into 1cm pieces.
  • 5 green chillies, finely diced
  •  ¼ cauliflower, trimmed into florets
  • ¼ cabbage, finely chopped
  • Salt to taste
  • ½ vinegar
  • 100g pickle masala
  • 5 tablespoons chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon mixed cumin and coriander powder
  • 6 garlic cloves peeled and sliced



  1. In a large bowl combine together the carrots, green beans, chillies, cabbage and cauliflower.
  2. Add in the vinegar and mix well.
  3. Allow the vegetables to absorb the vinegar for an hour.
  4. Stir in the salt, pickle masala, chilli powder, turmeric powder, cumin and coriander powders.
  5. Mix the pickle well to ensure an even distribution of the spices.
  6. Add in the sliced garlic
  7. Allow the pickle to stand for a few hours.
  8. Mix the pickle and decant into jars.

The pickle is preserved in vinegar and has a shelf life of approximately 3 months.