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4.5
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Mixed Pickle

Mixed Pickle
Mixed Pickle
  • Prep time
  • Cooking time
  • Serves0 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Lunch , Dinner
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Ingredients & Quantity
  • 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 – to taste
  • 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
How to cook?
  1. 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.
  2. Grind fenugreek seeds, coriander seeds, mustards seeds, cumin seeds, fennel seeds, kalonji into coarse powder.
  3. Drain out the excess water from the vegetables and add asafoetida, salt (if required), red chili powder.
  4. Mix oil with the grounded powder. Now mix it with the vegetables.
  5. 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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