Mixed Pickle

Mixed Pickle Recipe

Ingredients:

• Vegetables/Fruits (chopped into bite-sized pieces):
  • Carrots: 1 cup
  • Green mangoes: 1 cup
  • Cauliflower florets: 1 cup
  • Green chilies: 5–6 (optional, for spice)
  • Lemon: 2 (quartered)
  • Radish or turnip (optional): 1 cup
• Salt: 1/4 cup
• Turmeric powder: 2 teaspoons
• Mustard seeds: 2 tablespoons (coarsely ground)
• Fenugreek seeds: 1 teaspoon (roasted and coarsely ground)
• Fennel seeds (saunf): 2 teaspoons (lightly crushed)
• Nigella seeds (kalonji): 1 teaspoon
• Asafoetida (hing): 1/2 teaspoon
• Red chili powder: 2 tablespoons (adjust to taste)
• Mustard oil: 1 cup (or any other neutral oil, if preferred)
• Vinegar: 1/4 cup (optional, for longer shelf life)

Instructions:

1. Prepare the Vegetables:
   • Wash and dry all vegetables thoroughly. Ensure there is no moisture, as this can lead to spoilage.
   • Cut them into uniform, bite-sized pieces.
2. Marinate with Salt and Turmeric:
   • In a large mixing bowl, combine the vegetables with salt and turmeric powder.
   • Mix well and set aside for 2–3 hours. This will help draw out excess moisture.
3. Sun-Dry the Vegetables:
   • Spread the salted vegetables on a clean cloth or tray and sun-dry for 1–2 days, or until they lose their raw moisture.
4. Prepare the Spice Mix:
   • In a bowl, combine mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, red chili powder, and asafoetida.
5. Heat the Oil:
   • Heat mustard oil in a pan until it reaches its smoking point.
   • Turn off the heat and let it cool slightly.
6. Mix Everything Together:
   • Transfer the dried vegetables to a clean, dry bowl.
   • Add the spice mix and cooled oil (reserve some oil for topping off the jar). Mix thoroughly to coat the vegetables evenly.
7. Add Vinegar (Optional):
   • If using, mix vinegar into the pickle to enhance its tanginess and increase shelf life.
8. Store:
   • Transfer the pickle into a sterilized glass jar. Press down to remove any air pockets, and top with the reserved oil to ensure the vegetables are submerged.
   • Seal the jar tightly and place it in a sunny spot for 7–10 days. Shake the jar daily to distribute the spices evenly.

Tips for Perfect Mixed Pickle:

• Ensure all utensils and jars are completely dry to prevent mold or spoilage.
• Adjust the spice level to your preference.
• Use seasonal vegetables for a variety of textures and flavors.
• Store in a cool, dry place after the pickle has matured. Refrigeration can extend its shelf life.

Enjoy your homemade mixed pickle with parathas, rice, or as a tangy addition to any meal!