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Mixed Pickle
Aarti Sharma
4.50
from
10
votes
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Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Indian
Servings
1
Ingredients
1x
2x
3x
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
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.
Keyword
pickle
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