Indian Spiced Pickles

Ingredients

In this adaptation, the traditional Japanese Tsukemono is transformed into Indian Spiced Pickles by incorporating Indian spices and flavors. The original Tsukemono typically uses ingredients like daikon radish, cucumber, and cabbage, while the Indian version may include vegetables like carrots, cauliflower, and green chilies. The spices used in Indian Spiced Pickles, such as mustard seeds, fenugreek, turmeric, and red chili powder, give it a distinct Indian flavor profile. We alse have the original recipe for Tsukemono, so you can check it out.

• 2 cups (470ml) carrots, julienned 2 cups (470ml) carrots, julienned
• 1 cup (235ml) cauliflower florets 1 cup (235ml) cauliflower florets
• 2 green chilies, sliced 2 green chilies, sliced
• 1 tablespoon mustard seeds 1 tablespoon mustard seeds
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 tablespoon salt 1 tablespoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 1g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the carrots, cauliflower, and green chilies.
2. 2.
   In a small pan, heat the vegetable oil over medium heat.
3. 3.
   Add the mustard seeds and fenugreek seeds to the pan and cook until they start to splutter.
4. 4.
   Remove the pan from heat and add the turmeric powder and red chili powder. Stir well.
5. 5.
   Pour the spice mixture over the vegetables in the bowl.
6. 6.
   Add salt and lemon juice to the bowl and mix everything together until the vegetables are well coated.
7. 7.
   Transfer the mixture to a clean, airtight jar and press it down firmly.
8. 8.
   Close the jar tightly and let it sit at room temperature for 24 hours to allow the flavors to develop.
9. 9.
   After 24 hours, refrigerate the pickles for at least 2 days before consuming.
10. 10.
    Serve the Indian Spiced Pickles as a side dish with Indian fast food or as a condiment to add a burst of flavors to any meal.

Treat your ingredients with care...

• Carrots — Make sure to julienne the carrots into thin strips to ensure they pickle well and have a crunchy texture.
• Mustard seeds — Toasting the mustard seeds before adding them to the pickle mixture will enhance their flavor.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothing easily.

Tips & Tricks

• Adjust the spiciness by adding more or fewer green chilies according to your preference.
• For a milder flavor, reduce the amount of red chili powder.
• Ensure the jar used for pickling is clean and airtight to prevent spoilage.
• The pickles taste best when allowed to mature for a few days in the refrigerator.
• Experiment with different vegetables like radishes or bell peppers to create your own variations.

Serving advice

Serve the Indian Spiced Pickles alongside popular Indian fast food dishes such as samosas, pakoras, or chaat. They also make a great addition to wraps, sandwiches, or as a tangy topping for burgers.

Presentation advice

Transfer the pickles to a small serving bowl or a traditional Indian pickle jar for an authentic touch. Garnish with a sprinkle of fresh coriander leaves to add a pop of color.