Best 2 Indian Spiced Pickled Vegetables Recipes

**Introducing Indian Spiced Pickled Vegetables: A Culinary Journey into Tangy Delights**

Embark on a tantalizing culinary voyage with Indian spiced pickled vegetables, a symphony of flavors that will awaken your taste buds and transport you to the vibrant streets of India. These delectable pickles, deeply rooted in Indian culinary traditions, offer a captivating interplay of tangy, spicy, and aromatic notes, making them an indispensable accompaniment to any meal. Immerse yourself in the vibrant flavors of our carefully curated collection of pickle recipes, each offering a unique taste experience. From the fiery kick of the tangy mango pickle to the earthy undertones of the zesty lemon pickle, and the aromatic embrace of the flavorful carrot-ginger pickle, our selection caters to every palate. Prepare to be tantalized as you explore the diverse realm of Indian pickled vegetables, a testament to the country's rich culinary heritage.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY MIXED VEGETABLE PICKLE

Spicy Mixed Vegetable Pickle image

Provided by Dan Toombs

Categories Pickle

Time 35m

Number Of Ingredients 19

Ingredients

150g (1 ½ cups) cauliflower - cut into small pieces
1 cup aubergine
60g carrot - cut into small pieces
1 red bell pepper - roughly chopped
3 green chillies - thinly sliced
1 mango
6 cloves garlic
3 limes - thoroughly washed
1 teaspoon ground turmeric
3 tbsp chilli powder
1 tablespoon ground black mustard seeds
½ tsp fenugreek powder
3 tbsp flaky sea salt
FOR THE TARKA
125ml (1/2 cup) rapeseed oil
2 tsp black mustard seeds
1 tsp cumin seeds
2 dried Kashmiri chillies - broken into three pieces each
10 curry leaves - finely chopped

Steps:

Mix all the chopped vegetables, mango and garlic in a glass or clay mixing bowl. Quarter the limes and squeeze as much of the juice out of them as you can over the other ingredients. Heat some water in a pan with a steamer and steam the limes quarters for about 15 minutes to soften them. You can add the steamed lime quarters as they are to the bowl or cut them into even smaller pieces before adding.
Using a pestle and mortar, one tablespoon of black mustard seed into a course powder. Pour this powder along with the chilli powder, turmeric, fenugreek and salt over the vegetables and fruit in the bowl. Stir well to combine.
Now in a small frying pan, bring about 3 tablespoons of the oil to a bubble over high heat. Add the mustard seeds. When they begin to pop, reduce the temperature to medium high and stir in the cumin seeds, Kashmiri chillies and curry leaves. When these become fragrant, pour in the remaining oil, stir well and pour it all over the chopped vegetables.
Mix really well. The vegetables should be submerged in the oil. If not, add a little more and then cover with cling film. In the summer months, you can place this outside in the sun. In colder months, place it all in a sunny window.
Leave to ferment for three days, stirring every eight hours or so. Then scoop it all into a sterilized jar (see page xx) with a tight fitting lid. You can taste it now but wait for at least a week if you can. It gets better!
This pickle will keep in the fridge for at least three months. Make sure that the vegetables are always covered in oil to avoid it going off.

ROASTED INDIAN-SPICED VEGETABLES

Roasted Indian-Spiced Vegetables image

These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.

Provided by France C

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
2 teaspoons garam masala
1 teaspoon salt
2 medium potatoes, peeled and cut into 1-inch cubes
2 cups cauliflower florets
1 medium yellow onion, cut into 1/2-inch wedges
2 tablespoons minced cilantro

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g

Tips:

Use a variety of vegetables to create a colorful and flavorful pickle.
Choose vegetables that are firm and fresh.
Cut the vegetables into uniform pieces so that they pickle evenly.
Use a clean glass jar or container for pickling.
Make sure the vegetables are completely covered by the pickling liquid.
Store the pickles in a cool, dark place for at least 2 weeks before eating.
Serve the pickles as a condiment or side dish.

Conclusion:

Indian spiced pickled vegetables are a delicious and easy-to-make condiment that can be enjoyed with a variety of dishes. They are a great way to add flavor and complexity to your meals. With a little planning and preparation, you can make your own pickled vegetables at home and enjoy them all year long.