Vegetable Pickle

An instant version of the popular North Indian mixed vegetable pickle. This pickle is often served as a side dish.
A delectable combination of fresh winter vegetables, raw mangoes and an enticing blend of spices and seasonings, sweetened with jaggery.
This pickle can be stored refrigerated for upto one week.
Serve this recipe with hot phudina naans.

Cooking Time        : 5 mins.
Preparation Time : 5 mins.
Storage  : upto 1 week.
Serves : 1 1/2 cups.

Ingredients

• ½ cup carrots, diced
• ½ cup cauliflower, cut into florets
• ½ cup white radish (mooli), diced
• 2 tablespoons grated raw mango
• ½ tablespoon roasted fennel seeds (saunf) powder
• ½ teaspoon turmeric (haldi) powder
• ½ tablespoon coriander (dhania) powder
• ¼ teaspoon fenugreek seeds (methi) powder
• ½ teaspoon nigella seeds (kalonji)
• ¼ teaspoon asafoetida (hing)
• 1 tablespoon chilli powder
• 2 tablespoons grated jaggery (gur)
• ¼ cup mustard oil
• 1 tablespoon salt

Method

1. Blanch the carrots, cauliflower and radish in salted water.

2. Drain and place the blanched vegetables on an absorbent cloth and pat them dry.

3. Heat the oil in a pan and add all the ingredients to it, stirring continuously.

4. Cook till the jaggery has dissolved.

5. Cool and serve immediately or store in a sterilised glass jar and refrigerated for upto 1 week.