Instant Mixed Vegetable Pickle Recipe
An all-season instant pickle to try
A pickle always adds to a dish, and makes up for the lack of flavour in any dish. Making pickles involves lot of effort and time and they are usually made seasonally. Instant Mixed Vegetable Pickle is one pickle recipe which is different to the regular pickles and can be whipped up instantly.
Serve Instant Mixed Vegetable Pickle with curd rice for a comforting week day meal.
If you like this recipe, you can also try other similar recipes such as
20 M
20 M
40 M
500-550 grams
Ingredients
- 3 Mango (Raw) , diced into 1/2 centimetre cubes
- 100 grams Carrot (Gajjar) , diced into 1/2 centimetre cubes
- 100 grams Green beans (French Beans) , chopped similarly
- 3 inch Ginger , finely chopped For the marinating paste
- 20 cloves Garlic
- 3 inch Ginger
- 1 tablespoon Whole Black Peppercorns
- 2 tablespoons Poppy seeds
- 50 grams Cashew nuts
- Coriander (Dhania) Leaves , small bunch
- Mint Leaves (Pudina) , small bunch
- 3 Lemons , juiced
- 20 Green Chillies
- 1 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- Salt , to taste
How to make Instant Mixed Vegetable Pickle Recipe
To begin making the Instant Mixed Vegetable Pickle recipe, clean and dry all the vegetables on a kitchen towel.
Chop them finely and tip them into a mixing bowl and add the juice of one lemon and a teaspoon of salt and mixed through the vegetables.
In a small mixing jar, add the ingredients for the marinating paste and grind to a smooth paste in a grinder without adding any water.
Mix this paste through the vegetables and let it sit for at least 2 hours before serving.
It stays fresh for a week to a fortnight and needs to be kept in the fridge at all times.
Serve Instant Mixed Vegetable Pickle with curd rice for a comforting week day meal.
