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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
1/4
cup
Mango
washed, wiped and cut into cubes raw â
1/4
cup
Carrot
washed, wiped and cut into cubes â
5
Lemon
washed, wiped and cut into cubes â
1/4
cup
Green Chillies
washed, wiped and slit into two â
2
tbsp
Ginger
(washed, wiped and cut into stripes â
1
Lotus Stem
washed and cut into rounds â
2
Bitter Gourd
washed and cut into rounds â
1-2
tsp
Salt
or as per taste
1
tsp
Red Chili Powder
â
1
tsp
Turmeric Powder
â
2
tsp
Fenugreek Seeds
â
1/2
tbsp
Coriander Seeds
â
3
tbsp
Mustard Seeds
â
1
tsp
Cumin Seeds
â
3
tbsp
Fennel Seeds
â
1/2
tbsp
Kalonji
â
1
cup
Mustard Oil
boiled and cooled down â
1
pinch
Asafoetida
â
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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