Mango And Vegetable Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • cauliflower pieces - 2 cup
  • carrots - 250 gm
  • tender raw mangoes - 5 to 6
  • salt - 1/2 cup + 7 tbsp
  • chilli powder - 1/2 cup
  • mustard - 1/2 cup
  • asafetida - 1 tsp
  • turmeric powder - 1 tsp
  • green chillies - 10 gm
  • ginger - 15 gm

How to Make Mango And Vegetable Pickle

  • Cut cauliflower into small pieces and mix with 3 tbsp of salt.
  • Cut carrot and mangoes into small pieces and mix with 4 tbsp of salt.
  • Next day, squeeze out the cauliflower pieces (discard water) and mix with carrot and mango pieces.
  • Dissolve remaining salt in 1 cup of water. Boil and cool.
  • Use some of this water to grind mustard to a coarse paste.
  • Mix the ground paste with chilli, turmeric and asafetida powder and remaining salt water.
  • Mix it with vegetable pieces. Add chopped green chillies and ginger.
  • The pickle will be ready to use the day.
  • Keeps well for about 8-10 days and a couple months in fridge.

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