Making a mixed pickle involves combining various vegetables and spices to create a flavorful and tangy accompaniment. Here’s a traditional recipe for mixed Indian pickles:
Ingredients:
- Vegetables (Total 1 kg):
- Carrots (200g)
- Unripe mango (400g)
- Yellow lemon (200g)
- Medium sized green chilies (200g)
- Spices:
- Mustard seeds (100g)
- Fenugreek seeds (50g)
- Fennel seeds (50g)
- Nigella seeds (25g)
- Turmeric powder (2 tbsp)
- Red chili powder (3 tbsp)
- Asafoetida (1 tsp)
- Salt (to taste, about 1/4 cup)
- Mustard oil (500ml)
- Vinegar (100ml)
Instructions:
- Preparation:
- Wash and cut all the vegetables into bite-sized pieces.
- Spread the vegetables on a clean cloth and let them dry in the sun for a day or until they lose their moisture.
- Roasting Spices:
- Dry roast mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds separately until they are aromatic. Let them cool.
- Grind the roasted spices coarsely.
- Mixing Spices:
- In a large bowl, mix the ground spices with turmeric powder, red chili powder, asafoetida, and salt.
- Combining Vegetables and Spices:
- Add the dried vegetables to the spice mix and toss well to coat the vegetables evenly.
- Tempering:
- Heat mustard oil in a large pan until it starts smoking. Turn off the heat and let it cool slightly.
- Pour the warm mustard oil over the spiced vegetables and mix well.
- Adding Vinegar:
- Add vinegar to the mixture and stir well.
- Storing:
- Transfer the pickle to a clean, dry glass jar.
- Seal the jar tightly and keep it in a sunny spot for about 1 week. Shake the jar daily to ensure the vegetables are evenly coated with the spices and oil.
- Ready to Serve:
- After a week, your mixed desi pickle is ready to be served. Store it in a cool, dry place or refrigerate to keep it fresh for several months.
Enjoy your homemade mixed pickle with your favorite meals!
