Mixed Vegetable Pickle - Crunchy

Recipe by
Total Time:
1 day
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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Ingredients

  • 1 kg - Papaya, raw
  • 1/2 kg - thendlin
  • 1 kg - Carrots
  • 1/2 kg - Chowli Beans
  • 250 ml - Vinegar
  • 250 g - Kashmiri chillies
  • 1 tbsp - Jeera/Cumin
  • 2 tbsps - Mustard Seed
  • 1 tbsp - Turmeric Powder
  • 3/4 tbsp - Methi
  • 2 tbsp - Til
  • 1 tsp - Pepper Corns
  • 1 tbsp - Channa dal
  • 1 tbsp - Moong dal
  • 1 Liter - Vinegar
  • 50 - green chillies
  • 3 inches - Ginger
  • 6 Pods (whole) - Garlic
  • 1/2 kg - chilli Powder
  • 250 gms - Sweet Oil
  • 2 Bunches - Curry Leaves

How to Make Mixed Vegetable Pickle - Crunchy

  • Cut and clean the vegetable pieces, then dry them in the sun.
  • Once dried, soak them in cooled salt water.
  • Roast the masala ingredients and grind them with 250 ml vinegar.
  • Mince green chillies, ginger, and garlic.
  • In 1 litre of vinegar, boil the minced masala, then add the roasted masala and chilli powder and stir.
  • When done, turn the stove off.
  • After the masala has cooled, remove the vegetable pieces from the salt water, and add them to the masala-vinegar mix.
  • Heat 250 gms of sweet oil, fry curry leaves, then add it to the pickle.
  • Check seasoning and add vinegar, salt etc., to get the best taste.
  • This pickle is crunchy and delicious.

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