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Chow Chow Pickle

Chow Chow Pickle

Crunchy pickle with a zing.  Perfect compliment with Daal and Rice bowl or paratha.



  • 2 cups carrots, julienned
  • 2 cups cauliflower, use small florets
  • 2 cups jalapenos, sliced in rings
  • 2 cups green beans, cut in 1-inch pieces
  • 2 Tablespoon Coriander, coarsely ground (dhana kuria)
  • 2 Tablespoon Fenugreek, course ground
  • 2 Tablespoon Mustard Seeds, split (rai kuria)
  • 2 Tablespoon Kashmiri Chili Powder or Paprika
  • 2 Tablespoon Red Chili powder (hot)
  • 1 Teaspoon asafetida
  • 2 Tablespoon Olive oil
  • 2 Tablespoon Salt
  • 3 Tablespoon Sugar
  • 3 Tablespoon White Vinegar
  • ¼ cup lemon juice



In a large mixing bowl, Add the coriander, fenugreek, mustard, both chili powders, asafetida, oil, salt, sugar, vinegar and lemon juice.  Mix the spices well, and add in all the veggies.  Mix well and store in a glass jar.  Leave the jar on the kitchen counter for one day so the veggies tenderize.  Will keep well for more than a month in the fridge.


Variations: You can also add green apples, green mangoes, cranberries, etc.