• Amita Garg

Mix veg pickle

This mix vegetable pickle is perfect to have during Winters, it has loads of fresh vegetables and it tastes absolute yum. You can choose any vegetable of your choice.

Mix veg pickle taste best when its fresh, so try also.it fresh

Ingredients-

Cauliflower- 1 cup

Carrot------------------------1 cup

Green chill------------------1/2 cup

Raddish---------------------1 cup

Salt-

Heeng (asafoetida) – --1 tsp.

Mustard oil - -------------1 cup

Yellow mustard - --------2 tsp.

Turmeric powder - -----3 tsp

Red chili powder - ------3 tsp

Fennel seed---------------3 tsp.

Dhania seed---------------3 tsp.

Fenugreek seeds---------1 tsp.

Salt – -------------------------to taste

How to Make-

  1. Cut cauliflower into big pieces, cut radish and carrot into round and green chilies into big pieces.

  2. In a microwave safe bowl add water and 1 tsp salt. Add all vegetables except green chilies. cook for 3 minutes on high heat.

  3. Strain the water from the vegetable with a strainer. Dry the vegetables on a clean cloth for 4-5 hours in the sun.

  4. When all the water has dried up then put the vegetables in a big bowl, add yellow mustard, salt, heeng and red chilly powder,

  5. Dry roast, fennel seeds, cumin seeds and dhania seeds and grind in coarse powder. Add and mix well.

  6. Add oil mix properly. 7. Fill the pickle in a dry glass jar. Shake jar daily. The pickle will ready in 3-4 days.

Tips-

  1. Always clean hands, cutting board, knife, and storage bottle properly and keep moisture free.

  2. Every day shake the bottle.

  3. Always use a clean and dry spoon for taking out pickle from container or else it might get contaminated.

  4. To increase pickle shelf life put enough oil.

Step By Step Recipe of Mix Vegetable Pickle-

Cut cauliflower into big pieces, cut radish and carrot into round and green chilies into big pieces. In a microwave safe bowl add water and 1 tsp salt. Add all vegetables except green chilies. cook for 3 minutes on high heat. Strain the water from the vegetable with a strainer. Dry the vegetables on a clean cloth for 4-5 hours in the sun.



When all the water has dried up then put the vegetables in a big bowl, add yellow mustard, salt, heeng and red chilly powder. Dry roast, fennel seeds, cumin seeds and dhania seeds and grind in coarse powder. Add and mix well. Add oil mix properly.

Fill the pickle in a dry glass jar. Shake jar daily. The pickle will ready in 3-4 days.




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