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Mixed Pickle

4.50 from 10 votes
Mixed Pickle - Plattershare - Recipes, food stories and food lovers

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Served AsDinner, Lunch
CuisineIndian
Servings 1
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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.
Tags pickle recipes

Please appreciate the author by voting!

4.50 from 10 votes
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