MIXED VEGETABLES PICKLE

Pickle is my family's favourite. My kids love this mixed veg pickle with parathas and with curd rice too. Was in my bucket list for long time and made it now. I had this recipe in my cook book, don't know from where i noted it down. I have made cut mango pickle, punjabi mango pickle. star gooseberry pickle. Aam ka Chunda. 

INGREDIENTS

Cauliflower florets - 1 cup

Carrot - 2 medium size

Raddish - 2 medium size

Peas - 1 cup

Turnip - 2 medium size

Green chilli - 1/2 cup ( chopped in 1 " pieces)

Ginger cut into thin strips - 1/2 cup

Garlic pods - 1/2 cup (Optional)

Mustard oil   -  3 to 4 cups

Turmeric powder 2 tsp

Red chilli powder - 3 tsp

Hing - 2 tsp

Salt - 4 to 5 tsp

INGREDIENTS FOR MASALA

Yellow Mustard - 4 TBSP

Cumin seed   -  2 TBSP

Fennel seed - 2 TBSP

Kalonji/onion seeds - 2 TBSP

Ajwain /carom seed - 2 TBSP

Methi/ fenugreek - 2 TBSP

Lemon juice -1/4 cup or vinegar


 Combine  all in a mixer and grind coarsely.

METHOD

wash the vegetables and cut in to 1" long pieces. 

Soak the cauliflower florets in a bowl of salt water to ensure there is no worms in that. 

Dry all the vegetables in a kitchen towel, for half an hour.

Add salt to the vegetables and keep it aside for 3 hours. 

Then  drain the vegetables in a colander, to remove the water in the vegetables. 

In a pan heat the mustard oil and let it boil till smoke comes. 

Switch off the gas when it smoky hot.Take 1 cup of oil  and keep it aside.

Add turmeric to the oil.

Add chilli powder to the oil.

Check the heat of the oil, if its not hot enough , keep in medium flame . 

Add the grounded masala to the oil.

Saute the masala carefully, it should not get burnt.

Add the masala with the oil to the vegetables.

Add lemon juice to the vegetables. ( You can add vinegar too)

Mix well with the vegetbles. Check for salt and spice and add if needed. Use the oil which we kept aside and saute the chili powder . add to the vegetables.

Cover the bowl with cloth and keep it under the sunlight for 3 hours. 

NOTE: The vegetables i used measured nearly 500 gms . if you are using lesser quantity , reduce the masala according to that. You can grind and store the masala for further use also.

Store it in a air tight container. Use a dry spoon always.

Enjoy with roti, paratha and curd rice.