Under 2 minutes quick pickle vegan and glutenfree

Share :

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on reddit
Share on whatsapp
Share on telegram
Share on stumbleupon
Share on tumblr
Share on digg
Share on mix
Share on skype
Share on vk
Share on pocket
Share on xing
Share on email

Under 2 minutes quick pickle vegan and glutenfree

If you have been following my blog for sometime now, you know that i hate elaborate recipes. I like to cook with simple ingredients and very simple recipes. This pickle is on the brief, so easy to make, takes less than 2 minutes to make and it is made with the simple ingredients that you will have in your kitchen for sure.



  • Don’t cut the veggies too thin. You want to retain  the crunch so the vegetables so cut them thick so that they don’t go soggy while cooking.
  • Cook on high flame.



Prep time: Under 2 minutes.

Cooking times: 40-50 seconds



Seasonal veggies.

Carrot:5-6 . Peeled. Cut in half and then half. Check image here.

White turnip: 3 (medium sized). Peeled. Cut in half and half.

Green chillies: The more the merrier.

Cauliflower (optional). I didn’t add but you must if you have one.

Radish: 1 big. Peeled. Cut in half and half.



  • Black mustard seeds: 1 tablespoon
  • Small mustard seeds (rai) black (mostly used for pickle, they look like black mustard but these are smaller in size) if you can’t find this then crush 1 tbsp black mustard coarsely in a blender: 2 tbsp. See image
  • Carom seeds: 1/2 tbsp
  • Coriander powder: 2 tbsp
  • Red chilli powder: 1/2 tbsp
  • Salt: 2 tbsp
  • Dry mango powder: 1 tbsp
  • Mustard oil: 3 tbsp

  • Vinegar/lemon juice: 1 tbsp



  1. Heat oil.
  2. Dunk in the cut veggies. Make sure the flame is on HIGH.
  3. Mix them well.
  4. Add the spices/salt. Mix well. Do all this very quickly.
  5. After mixing for a few seconds. Add vinegar or lemon juice.
  6. Mix well. The pickle is ready.
  7. Let this cool down. After the pickle has cooled down properly, transfer to a jar.
  8. This pickle should be eaten within days.
  9. Adjust salt if you have to.
  10. Tip: if you want the pickle to last longer – add some mustard oil to the jar in which you have transferred the pickle. The extra oil will add life to this pickle.



For an easy paneer/tofu dinner recipe, click here.

For authentic daal recipes, check the page here.



How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Leave a Reply

You may like these too...


Hi! I am Khushboo. I am gluten intolerant and this is my Gluten-Free food diary. My recipes are not necessarily fancy, they are practical and simple. Journey with me on my exciting food discoveries as I am on a mission to make gluten-free food enjoyable, fun & affordable. If they can make it with gluten, we can make it without.

Subscribe to my Youtube Channel