Crunchy Mixed Vegetable Pickle

Recipe by
Total Time:
3 days
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Kohlrabi Kimchi, Best Stuffed Red Chilli Pickle, Easy Easy Ginger pickle

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How to Make Crunchy Mixed Vegetable Pickle

  • Cut papaya, thendlin, carrots and chowli beans into thin strips, and marinate with salt for 3 days.
  • After 3 days, squeeze out the brine, and dry in hot sun till it loses the water content and become crisp.
  • Roast the masala, and grind with vinegar to a paste.
  • Mince green chillies, ginger, and garlic.
  • Boil the minced masala in vinegar, then add the roasted masala, chilli powder and stir.
  • When done, remove from stove.
  • After the masala cools, add the dried papaya and the dried vegetables.
  • Heat 250 gms of sweet oil, fry curry leaves, and when cool add to the pickle.
  • Add vinegar and salt if required.
  • Recipe Courtesy: Mangalorean Recipes