Mixed Vegetable Pickle

Recipe by
Total Time:
4-5 hours
Serves: 20
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

  • 1 kg - cauliflower
  • 1 kg - turnips
  • 1 kg - carrots
  • 1 kg - radishes
  • 120 g - garlic
  • 100 g - ginger
  • 150 g - onions
  • 50 g - turmeric powder
  • 150 g - rai powder
  • 75 g - garam masala powder
  • 75 g - chilli powder or to taste
  • 75 g - sugar
  • 2 cups - vinegar
  • 5 cups - mustard oil
  • 250 g - salt

How to Make Mixed Vegetable Pickle

  • Clean and cut vegetables into convenient pieces.
  • Keep water to boil in a large pan and as it reaches boiling point, add vegetables and let the water come to a boil again.
  • Strain and spread vegetables on a sheet to dry for 2-3 hour.
  • Grind garlic, ginger and onions to a fine paste and fry in oil till golden brown.
  • Take off the fire and add all the powders and the remaining oil. Mix and allow to cool.
  • Make sugar syrup with vinegar and add this to the prepared vegetables.
  • Mix well and put in a wide mouthed glass jar. Tie a muslin cloth on the jar and sun for 4-5 days.
  • For tropical climate, do not boil the vegetables at all but make the pickle as given above.
  • This type of pickle can be kept for a longer time and is crunchy.

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