Indian pickle Recipe

Pickled vegetables is my favorite pickle. This is a colorful side item. It adds color as well as taste to a meal. Use the vegetable easily available in season. They taste best.

You can use your favorite vegetables for this such as beetroot, carrots, cabbage, cauliflower, brocoli, green peas, shallots etc.

For this pickle, I am using carrots, cauliflower, green peas. Wash them thoroughly and dry them well. Any remaining moisture may spoil the pickle.

How to make pickled vegetables - Mixed Vegetable pickle

Ingredients for pickle:

• Carrots, Cut into sticks - 1 cup.
• Cauliflower - 1 cup,cut into small flowerets.
• Fresh green peas - 1/2 cup.
• Ginger - 1 tbsp , cut in small thin strips.
• Lime juice - 1 cup.
• Red chilli powder - 1 table spoon
• Green chili - 2 chopped
• Salt - 1 table spoon
• Mustard seeds - 2 teaspoon
• fenugreek seeds(methi) - 1 teaspoon
• Turmeric powder - 2 teaspoon
• Asafoetida - 1/2 teaspoon

Preparation for mixed vegetable pickle

1. Roast lightly fenugreek seeds.
2. Grind with mustard seeds to fine powder

Seasoning ingredients:

• Oil - for seasoning - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Turmeric powder - ½ teaspoon
• Asafoetida - 1/4 teaspoon

Make Seasoning:

1. Heat Oil
2. Add Mustard seeds, Turmeric powder, Asafoetida
3. Cool completely before adding to pickle

Making Pickled-vegetables:

1. Mix together carrots, cauliflower, ginger pieces, salt, red chili powder, fenugreek and mustard powder, green chili pieces, turmeric and asafetida.
2. Add lime juice. Mix well and fill in dry airtight bottle.
3. Add the cooled seasoning
4. Shake the bottle/mixture well.

Pickle will be ready to eat next day. Serve with any dish such as snacks, rice, roti, poori etc. You can use this pickle for 2 weeks, longer if refridgeted.

Tips:

You can add vinegar instead of lime juice.

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