Mixed Vegetable Pickle Recipe | Yummy food recipes. By, 2017-02-24 Mixed Vegetable Pickle Recipe | Yummy food recipes. Explore the exotic flavor ofMixed Vegetable Pickle. It is a tasty, tangy and spicy pickle. It is a great accompaniment with rice or roti. Prep Time: Cook time: Ingredients: 1 cupCarrot Thinly Chopped,1 cupFrench Beans Thinly Chopped,1 cupBitter Gourd Chopped,1/2Beet Root (peeled and chopped),1 inchGinger Mincedt,2-3 ClovesGarlic Minced,2Green Chilies Thinly Chopped,2 tbspMustard Oil,2 tbspMustard Seeds,FewCurry Leaves Chopped,1/2 tspRed Chili Powder,1/2 tbspTurmeric Powde,1/2 tbspMace,3-4Black Peppercorns Crushed,1 tbspVinegar,1/2 tspLemon juice,Saltto taste, Instructions: Mix all the vegetables in a big bowl and add salt, red chili powder, and turmeric powder. Mix well and keep it aside. Heat the oil in a non-stick pan and add mustard seeds and curry leaves. Allow the seeds to crackle and add ginger-garlic and green chilies. Saute for few seconds and mix the vegetables. Add mace, peppercorns, vinegar and lemon juice. Cook on a medium high heat at least for 8-10 minutes and then turn off the gas. Leave the mixture to cool completely and then fill in the air tight jar. You may serve it immediately with your meal. Tips This pickle can be stored for 2 months, you just need to keep it in the refrigerator. Adjust the spices as per your taste. To enjoy the yummy flavor and the true aroma of this pickle, remove it out from the refrigerator 30 minutes before serving. Also, Read Pickled green bell pepper recipe Meghna Nath

Mixed Vegetable Pickle Recipe

Mixed Vegetable Pickle Recipe

Tangy and spicy pickle made with pieces of different vegetables are a great accompaniment with rice or roti. A combination of vegetables like cauliflower, carrot etc are mixed together with oil, salt, and spices to create the magical mixed vegetable pickle.

Ingredients

  • 1 cupCarrot Thinly Chopped
  • 1 cupFrench Beans Thinly Chopped
  • 1 cupBitter Gourd Chopped
  • 1/2Beet Root (peeled and chopped)
  • 1 inchGinger Mincedt
  • 2-3 ClovesGarlic Minced
  • 2Green Chilies Thinly Chopped
  • 2 tbspMustard Oil
  • 2 tbspMustard Seeds
  • FewCurry Leaves Chopped
  • 1/2 tspRed Chili Powder
  • 1/2 tbspTurmeric Powde
  • 1/2 tbspMace
  • 3-4Black Peppercorns Crushed
  • 1 tbspVinegar
  • 1/2 tspLemon juice
  • Saltto taste

Directions

  • Mix all the vegetables in a big bowl and add salt, red chili powder, and turmeric powder.
  • Mix well and keep it aside.
  • Heat the oil in a non-stick pan and add mustard seeds and curry leaves.
  • Allow the seeds to crackle and add ginger-garlic and green chilies.
  • Saute for few seconds and mix the vegetables.
  • Add mace, peppercorns, vinegar and lemon juice.
  • Cook on a medium high heat at least for 8-10 minutes and then turn off the gas.
  • Leave the mixture to cool completely and then fill in the air tight jar.
  • You may serve it immediately with your meal.
Tips
  • This pickle can be stored for 2 months, you just need to keep it in the refrigerator.
  • Adjust the spices as per your taste.
  • To enjoy the yummy flavor and the true aroma of this pickle, remove it out from the refrigerator 30 minutes before serving.

Also, Read Pickled green bell pepper recipe

Meghna Nath

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