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Crunchy Vegetable Pickle

  • 3servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
MineralsZinc, Copper, Natrium, Calcium

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups finely chopped mixed vegetables

  2. 2 tbsp split mustard seeds (rai na kuria)

  3. 1 1/2 tsp chilli powder

  4. 1/4 tsp asafoetida (hing)

  5. 1/2 tsp turmeric powder (haldi)

  6. 2 tbsp salt

Instructions Jump to Ingredients ↑

  1. Combine the mixed vegetables with the salt and ½ cup of water and mix well. Bottle in a sterilised glass jar and leave aside for 1 day.

  2. The next day, remove 2 tablespoons of water from the salted vegetables. Combine the split mustard seeds, chilli powder, asafoetida and turmeric powder with this pickled water and grind to a smooth paste in a blender.

  3. Add this paste to the prepared pickle and mix well.

  4. Serve immediately or store refrigerated for upto 6 months.

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