Crunchy Vegetable Pickle
by Tarla Dalal
Added to 353 cookbooks
This recipe has been viewed 45254 times
Crisp vegetable pieces in chilli, mustard and brine (salt solution). Choose any combination of fresh winter vegetables for this pickle and finely chop them. The vegetables are then immersed in a salt solution and left aside for a day. This is done to reduce the water content of vegetables, which improves their shelf life. The next day, spices viz. mustard, turmeric and chilli powders are added and mixed in the pickle. The pickle is ready to serve immediately. You can refrigerate it to keep it for longer.
- Combine the mixed vegetables with the salt and ½ cup of water and mix well. Bottle in a sterilised glass jar and leave aside for 1 day.
- The next day, remove 2 tablespoons of water from the salted vegetables. Combine the split mustard seeds, chilli powder, asafoetida and turmeric powder with this pickled water and grind to a smooth paste in a blender.
- Add this paste to the prepared pickle and mix well.
- Serve immediately or store refrigerated for upto 6 months.
Nutrient values per serving
|Vitamin A||0 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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