Mixed Vegetable Pickle
by #Aisha Maaz
Mixed Vegetable Pickle Ingredients
Carrots 1/2 kg (Julien cut)
Cauliflower 1/2 kg (finely cut in small pieces)
Fresh Green chillies 250 gms (cut in stripes)
Fresh Garlic crushed 3 tblsp
Salt 4tsp
Turmeric powder 3 tbl sp
Vinegar 2tbsp (as a preservative)
Mustard oil 1 cup
Crushed mustard seeds 3 tbl sp
Crushed red chilli 2 tbl sp
Red chilli powder 1 tsp (just for color)
Pickled lemon 4-6
Pickled raw mango 4 -6 fine slices (can be omitted as it is out of season)
for pickled lemon, put cuts in lemon, put salt n Turmeric n keep for some days until it gets juicy.
for pickled raw mango, when in season, cut in slices, keep with salt, Turmeric n vinegar for some days. Keep in freezer n use when needed.
Mixed Vegetable Pickle preparation method
Wash vegetables n cut in fine stripes.
Add Salt n Turmeric in the vegetables and put them in the strainer for about 4 to 6 hours. Discard any water released by the vegetables.
Now put the vegetables in a clean, large and deep air tight container.
Add in all the other ingredients and mix in vegaetables, oil n spices thoroughly wearing disposable gloves.
Cover the contained and keep in refrigerator. In a day delicious pickle is ready to eat.
You can store the pickle is small jars or bottles for convenience.
Keep it refrigerated, it stays fresh for almost 20 to 25 days in the fridge.
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Tags:
Achar / Chutny