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Mixed Vegetable Pickle
Ingredients
| Ingredient | Measure |
| Cauliflower | 500 g |
| Turnip | 250 g |
| Carrot | 500 g |
| Green Pea | 500 g |
| Unripe Papaya | 1 Kg |
| Beans | 250 g |
| Radish | 500 g |
| Capsicum | 500 g |
| Oil | 500 ml |
| Salt | 400 g |
| Red Chilli Powder | 2 tbsp |
| Fennel | 1 tsp |
| Mustard Seed | 150 g |
| Ginger | 250 g |
| Garlic | 250 g |
| Fenugreek | 1 tsp |
| Turmeric | 3 tbsp |
| Vinegar | 1 cup |
| Ajwain | 1 tsp |
| Mangrella | 1 tsp |
| Asafoetida | ½ tsp |
Method
- Wash all vegetables and cut into small cubes.
- Blanch all vegetables except ginger and garlic for 2-3 minutes.
- Dry in the sun for 2-3 hours.
- Roast fenugreek, fennel, and grind coarsely.
- Heat oil to the smoking point, add asafoetida, and turn off the fire.
- Combine all spices, chopped ginger, garlic, vinegar, salt, and the cooled oil with the vegetables.
- Mix properly.
- Keep in the sun for 4-5 days.
- Pack the pickle in a dry jar and store in a dry place.
(Garden to Kitchen, Vigyan Prasar)
