Name: Mixed Pickle
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: Raw Mango â€“ Â¼ Cup (Washed, wiped and cut into cubes); Carrots â€“ Â¼ Cup (Washed, wiped and cut into cubes); Lemon â€“ 5 (Washed, wiped and cut into cubes); Green Chilies â€“ Â¼ Cup (Washed, wiped and slit into two); Ginger â€“ 2 tbsp ((Washed, wiped and cut into stripes); Lotus Stem â€“ 1 (washed and cut into rounds); Bitter Gourd â€“ 2 small (Washed and cut into rounds); Salt; Red Chili Powder â€“ 1 Â½ tsp; Turmeric Powder â€“ 1 Â½ tsp; Fenugreek Seeds â€“ 2 tsp; Coriander Seeds â€“ Â½ tbsp; Mustard Seeds â€“ 3 tbsp; Cumin Seeds â€“ 1 tsp; Fennel Seeds â€“ 3 tbsp; Kalonji â€“ Â½ tbsp; Mustard Oil â€“ 1 Cup (Boiled and cooled down); Asafoetida â€“ a pinch

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Recipes

Prep Time 30

Cook Time 15

Total Time 45

Served AsDinner, Lunch

CuisineIndian

Servings

Ingredients

Instructions

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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.
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Grind fenugreek seeds, coriander seeds, mustards seeds, cumin seeds, fennel seeds, kalonji into coarse powder.
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Drain out the excess water from the vegetables and add asafoetida, salt (if required), red chili powder.
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Mix oil with the grounded powder. Now mix it with the vegetables.
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Cover it and keep it into the sunlight for 4-5 days. After that you can use it as a pickle.