Mix Veg Pickle

Mix Veg Pickle is delicious spicy tangy pickle of carrots, radish and cauliflower. You can also include turnips in this pickle. People make it in many ways. Today I am sharing my recipe of making this. I keep a perforated utensil (strainer) over the bowl of the same size. Then put all the washed vegetables strips in strainer and sprinkle 2-3 tbsp of salt over them. Cover it with lid and keep it aside for overnight. Consequent to this all the water content of vegetables will be drained out in bowl. By doing this vegetables remains its crunch and it does not leave the water in the pickle and in this way this process helps to stop spoiling our pickle quickly. This pickle will be stored in refrigerator for 2 weeks. It can be served and tastes well with chapati, paratha, rice, etc. You can use this crunchy tangy pickle in your sandwiches or frankie too.

Here is the list of all ingredients and method of preparing:


Ingredients:
Carrots - 4-5
Cauliflower - 1 medium sized
Radish - 2 medium sized
Ginger Paste - 2 tbsp
Garlic Paste - 2 tbsp
Fennel Seeds - 1 tbsp
Carom Seeds - 1 tbsp
Onion Seeds - 1 tbsp
Fenugreek Seeds - 1 tbsp
Yellow Mustard Seeds - 1 tbsp
Black Mustard Seeds - 1 tbsp
Turmeric Powder - 1 tbsp
Black Pepper Powder - 1 tbsp
Kashmiri Red Chilli Powder - 2 tbsp
Garam Masala - 1 tbsp
Asafoetida - 1 tsp
Salt to taste
Mustard Oil - 250 ml
Vinegar - 1/2 cup

Method:
1. Peel the vegetables and wash it. Then Cut it into 3 inch long and 1/2 inch thick strips. Keep a perforated utensil (strainer) over the bowl of the same size. Then put all the vegetables strips in strainer and sprinkle 2-3 tbsp of salt over them. Cover it with lid and keep it aside for overnight. Then keep it in sunlight for 1-2 hours.

2. Put Fennel Seeds, Carom Seeds, Onion Seeds, Fenugreek Seeds, Yellow and Black mustard seeds into mixer jar and grind it coarsely.

3. Take a pan and put mustard oil into it and heat it. Once it becomes hot then add ginger paste, garlic paste and asafoetida into it. Roast the paste & then add Kashmiri Chilli Powder, garam masala, Turmeric powder, black pepper powder, above coarsely grinded masala and salt to taste into it, mix it well and cook until it leaves the oil. Then add vinegar into it and mix it and give a boil. (If you want to add jaggery into it then put the grated jaggery along with the vinegar) 

4. After that add all vegetables into it and mix it. Then switch off the flame. Keep it in mind that don't cook vegetables otherwise it will get tenders and then it will not tastes well. Mix Veg Pickle is ready to eat after 1 day. Cool it down and preserve it in a sterilized jar for later use. It can be preserved only for 2 weeks.