Crunchy Mixed Vegetable Pickle

Recipe by
Total Time:
3 days
Serves: 4
Nutrition facts:

240 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 Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 1/2 kg - papaya
  • 1/2 kg - thendlin
  • 1 kg - carrots
  • 1/2 kg - chowli beans
  • 250 gm - Kashmiri chillies
  • 1 tbsp - cumin seeds
  • 2 tbsp - mustard
  • 1 tbsp - turmeric powder
  • 3/4 tbsp - fenugreek
  • 2 tbsp - sesame seeds
  • 1 tsp - pepper corns
  • 1 tbsp - channa dhal
  • 1 tbsp - moong dal
  • 1250 ml - vinegar
  • 50 gm - green chillies
  • 3-inch piece - ginger
  • 6 pods - garlic
  • 1/2 kg - chilli powder
  • 250 gm - sweet oil
  • 2 bunch - curry leaves

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

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