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Instant Mixed Vegetable Pickle

What are your favorite winter time “food” memories? If you will listen to what mine are, you will probably laugh!! But still, I’ll share this with you! In India winter is the season for a lot of vegetables including cauliflower and fresh green peas. Cauliflower is one of our favorite vegetables and we were more than happy in winters to relish that! In our house, there is almost a fixed routine every week. My parents get up early on Saturdays and go the farmer’s market to get the veggies and fruits for the coming week. Me and my sis are up by the time they come back and then starts the ritual of separating the vegetables from the BIG pile and packing them up in separate bags to stuff them into the fridge. You see, there are still no plastic bags available in the farmer’s markets in India, we still get all the vegetables together in a huge bag. So as soon as my parents get home, we spread out all the vegetables on the floor and all of us sit around to separate things. Once all the vegetables are safely tucked in, only green peas are left out for our assault! We usually shell the green peas and store them. The most enjoyable part about shelling the peas is that you get to eat the tender green peas that are as sweet as sugar! We love eating them!! And once the shelling process is done, we decide the menu for the day, which is usually my mom’s Coconut Milk biryani with lots of veggies!! You won’t believe, but I used to eat up 1 whole plate of the biryani myself!!! I loved that. Then after such a heavy meal, you definitely need a siesta! Then get up lazily, have a cup of tea and then go to the temple. Well, temple was just a reason to go to the pani-puri vendor near the temple, hehe! Then we ate pani-puri to our heart’s fill and go home and watch a movie, whichever one was coming on the TV! That’s it! My nostalgia..as my mom told me today that she made this pickle for my sis.

This pickle is one of my favorites! This is a crunchy, tangy and not too spicy pickle, made of fresh vegetables. It is great with rice or roti/parathas. This is my mom’s recipe. Do try it and let me know if you liked it! The best part about this pickle is that you don’t have to wait too long to eat this. It can be eaten immediately, but its best eaten after a day. Also, always store this pickle in the refrigerator, because there are no preservatives used.

Ingredients:


Cauliflower florets – 2 cup
Carrot – 1 large (cut into 1 inch strips)
Radish (little red ones) – 3 no.
Green Chillies – 10-12 (more or less as required)
Green Pepper/Capsicum – 1/2 cup (cut into 1 inch strips)
Cucumber – 1/2 cup (halved and sliced)
Fresh green peas – 1/2 cup (if available, don’t use the frozen peas)
Ginger – 2 inch strip (sliced)
Lemon/Lime juice – 4 Tbsp
Oil – 3/4 cup (preferably sesame, olive or any refined oil)

Masala (spice mix):

Mustard seeds – 1 tsp
Methi (Fenugreek) seeds – 1 tsp
Coriander seeds – 2 tsp
Cumin seeds – 1 tsp
Turmeric powder – 1/8 tsp
Red Chilli powder – 2 Tbsp (or as required)
Asafoetida – 1/4 tsp
Salt – 2 tsp (or to taste)

Tip: This is very mildly spiced. Increase the amount of red chilli powder to make it very spicy!!

Method:

  • Wash the vegetables and wipe them dry.
  • Dry roast the mustard, methi, cumin and coriander separately and grind them into a fine powder.
  • Prepare all the ingredients as mentioned. Dump all the vegetables into a large bowl and add the spice powder from the above step, asafoetida, salt, turmeric powder and red chilli powder on top of the vegetables in a small pile. Do not mix yet.
  • Heat the oil in a pan until it is hot (just hot, not smoking). Add the hot oil carefully on the vegetables and spices. Mix using a spatula, and let cool to room temperature. Let rest for at least 6 hours before eating. Store in an airtight container in the fridge.

Tip: To make sure that all the vegetable pieces are coated evenly, shake the bottle (of course with the lid on!!) a few times during the first 24 hours. If you are planning on making a large quantity and storing it, increase the quantity of oil, so that when you put the pickle inside a bottle, is always covered with a layer of oil on top.

 

 

 

 

 

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