Mixed Pickle
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Ingredients
- Raw Mango – ¼ Cup Washed, wiped and cut into cubes
- Carrots – ¼ Cup Washed, wiped and cut into cubes
- Lemon – 5 Washed, wiped and cut into cubes
- Green Chilies – ¼ Cup Washed, wiped and slit into two
- Ginger – 2 tbsp (Washed, wiped and cut into stripes
- Lotus Stem – 1 washed and cut into rounds
- Bitter Gourd – 2 small Washed and cut into rounds
- Salt
- Red Chili Powder – 1 ½ tsp
- Turmeric Powder – 1 ½ tsp
- Fenugreek Seeds – 2 tsp
- Coriander Seeds – ½ tbsp
- Mustard Seeds – 3 tbsp
- Cumin Seeds – 1 tsp
- Fennel Seeds – 3 tbsp
- Kalonji – ½ tbsp
- Mustard Oil – 1 Cup Boiled and cooled down
- Asafoetida – a pinch
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Instructions
- Take a big sized bowl. Add raw mango, carrots, lemon, green chillies, ginger, lotus stem, bitter gourd, turmeric powder and salt. Mix well, cover it and keep it aside for an hour.
- Grind fenugreek seeds, coriander seeds, mustards seeds, cumin seeds, fennel seeds, kalonji into coarse powder.
- Drain out the excess water from the vegetables and add asafoetida, salt (if required), red chili powder.
- Mix oil with the grounded powder. Now mix it with the vegetables.
- Cover it and keep it into the sunlight for 4-5 days. After that you can use it as a pickle.
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