Beetroot, Radish, Carrot & Green Chilly Pickle


Hello friends and welcome to my blog. Today let us make a pickle which has the goodness of not one, two or three but 4 veggies, goes easy on your health and is super tasty. This pickle can be had with all dishes but preferably chapatis{Indian flat bread}, tandoori rotis, paranthas and even bread. A great recipe to know and try which will give you an extra edge in the field of pickle-making.


  1. Beetroot – 200 gms
  2. Radish – 100 gms
  3. Carrot – 100 gms
  4. Green Chilly – 100 gms
  5. Salt – according to taste
  6. Turmeric powder – 1/2 tsp
  7. Red Chilly powder – 1/2 tsp
  8. Asafoetida or Hing – a pinch
  9. Black Mustard powder – 3 tsp
  10. Achaar masala – 2 tbsp.
  11. Mustard oil – 1 tsp.
  12. Vinegar – 2 tbsp.


Step 1

Scrape the beetroot, radish, carrot and cut them along with green chillies and wash and dry them.

Step 2

Put the veggies in a bowl and add salt, turmeric powder, red chilli powder, hing, black mustard powder and achar masala.

Step 3

Add the given amounts of vinegar and mustard oil and give everything a good mix.

Step 4

Store this pickle mix in a jar and keep the jar away from sunlight for 2-3 days.

Step 5

After the pickle has kept to ferment for a couple of days, keep the jar in a sunlit area for 5 days.

Let the mixture get slow cooked by the sun’s heat. After having rested in sunlight for a sufficient period of time, the pickle should be ready to taste.

Do try this recipe at home and share your comments and feedback. Thank You, and have a great week everyone!!!