Mix Vegetable Kanji/Achar

Ingredients
- 2 Radish white, little thick and medium sized
- 2 Carrot medium sized
- 5 to 6 White fava beans (safed sem), optional
- 1 Turnip medium sized, optional
- 6 to 8 Green chilies
- 2 inch Ginger
- 50 gm Black Mustard seeds [rai]
- 1 tsp Turmeric Powder
- 1 tbsp Mustard oil
- 1/2 tsp Asafetida
- 1 liters Water
Instructions
- Wash all the vegetables and chop as per your desired shape . Slit green chilies from the middle and chop ginger as Julian. While doing all the chopping boil 1 lit water. When the water starts boiling add carrots to it. Cook covered for 2-3 min.
- Switch off the gas and add all other vegetables along with chilies and ginger. Cover with a lid for 20 min. Check if all the vegetables are boiled but not mushy.
- Separate everything from water with the help of a sieve keep it for sometime to remove any water in vegetables. Grind mustard into thick powder. Mix oil . mustard powder, turmeric and salt to the vegetables.
- Add the water to it in which we have boiled the vegetables. The water should not be warm anymore. Transfer the contents in a glass jar and keep it under the sun for 4-5 days. The water will acquire the mustard flavor and taste great.
Notes
- Chop vegetables in thick slices so that vegetables should not be mushy
- If you are not using optional vegetables then increase the quantity of carrot and raddish or decrease the quantity of spices accordingly.
- We are adding carrot first because it takes more time to cook then other vegetables we are using.
- If you don’t have enough sunlight keep it inside the room for 6-7 stays
- Keep stirring the contents of the jar 2-3 times a day with the help of a dry spoon
- This pickle lasts only for 4-5 days if kept at room temperature. So you can refrigrate it for longer stay.However suggestion is to finish it in 4-5 days and make a fresh batch after that.
- Keep the pickle in a dry place.
Recipe Nutrition
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That’s interesting recipe of pickle. my pickle never stays for long time. Any tips.