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| Mixed Vegetable pickle |
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| Spicy Mixed Vegetable Pickle |
Vegetables are the source of most of
the vitamins, and minerals. Carrots, Cauliflower, Turnip and Radish are rich in
vitamin A, Potassium, and sulfur. These vegetables are available in plenty and
are very juicy in winter season, so they can be made to pickle and enjoyed in
off season also. Once you have this pickle you will want to make it when red
juicy carrots are available in the market. Children also love this pickle and
eat all these vegetables without any cribbing. One of the best way of making
children eat vegetables. My children demand for this pickle is never ending, so
even when red carrots are not available I make it with Rabbit carrots (Orange
carrots). The mustard present in it has medicinal value also, as it is good for blood circulation. The pickle being less oily can also be taken by those suffering from high cholesterol and heart problem also but in moderate amount.
Preparation Time: 30 min.
Making Time: 60 min.
Serving: Makes 500 gm Pickle ( Approximately)
Ingredients Required for Making
Vegetable Pickle:
- 3-4 Medium size Carrots (250 gm.)
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| Carrots |
- 2-3 Medium size Turnips (250gm.)
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| Turnips |
- 2-3 Medium size Radishes (250 gm.)
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| Radish |
- 50gm. Mustard seeds ((n case yellow mustard seeds are available then use them in preference to black mustard seeds)
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| Red Chili Powder |
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- 10gm. Kashmiri mirchi Powder
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| Kashmiri mirchi Powder |
- 1 Tea spoon Turmeric powder
- 50ml. Cooking oil (Mustard oil /
Ground nut oil), 20 ml. Vinegar
Direction for Making Vegetable
Pickle:
- Remove the leaves of carrot, turnip
and radish.
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| Carrot Pieces |
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| Turnip Pieces |
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| Radish Pieces |
- Clean nicely with lots of water.
- Cut each to 4-5 cm. long and half a
centimeter thick pieces.
- Clean and wash cauliflower nicely and
cut to long florets.
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| Cauliflower florets |
- Take 500 ml. water in a container add 10 ml. Vinegar,
2 teaspoon salt and 1 teaspoon turmeric powder.
- Keep the container on high heat
and boil it.
- When water starts boiling, put
carrot, turnip and radish pieces and boil for just 2 min., with occasional stirring.
- The vegetable pieces should become
bit soft to touch and will change the color.
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| Carrot, Turnip and Radish pieces being boiled |
- Remove the vegetables from water and
allow them to cool.
- Add florets of cauliflower in the
same boiling water and boil for 2 min. with occasional stirring.
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| Cauliflower florets being boiled |
- The cauliflower florets will change
color but remain firm to touch.
- Remove cauliflower florets from water;
drain any water if left in cauliflower florets.
- Keep all boiled vegetables together
under the sun for 30min. if the sunlight is strong and 60 min. if the sunlight
is weak.
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| Boiled Vegetables |
- While the excess moisture of the
vegetables is evaporating under the sun grind the mustard seeds to coarse
powder.
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| Mustard seeds Powder |
- Break jaggery to small pieces.
- Take thick bottom wok put oil in it
and heat on high flame.
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| Oil heated in wok |
- When the oil becomes hot, put 4-5
whole red chilies and mustard seed powder.
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| Whole Red Chili added to Hot oil |
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| Mustard powder added to the oil |
- Cook for one min. and immediately add
all boiled vegetables.
- Mix thoroughly and cook for one min.
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| Boiled vegetables added and mixed thoroughly |
- Add red chili powder, Kashmiri chili
powder and salt and mix nicely.
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| Chili powder, Kashmiri mirchi powder, salt added to the vegetables |
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| spices mixed to the boiled vegetables and being cooked |
- Add 50 ml. Vinegar
and mix nicely.
- Add 10 ml. Vinegar, jaggery and mix.
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| Vinegar and jaggery added to vegetables and spices |
- Cook for just one minute. Switch off the heat. Let it cool.
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| Vegetables being cooked in vinegar and spices |
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| Mixed Vegetable Pickle Ready to be cooled |
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| Mixed Vegetable Pickle ready to be bottled |
- Bottle it in a dry glass bottle.
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| Mixed Vegetable Pickle
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- This
ever green pickle can be taken in any meal as side dish.
Tips:
- The amount of jaggery, salt, chili can be increased or decreased according to personal taste.
- This recipe pickle will be slightly on the sweeter side along with tangy taste, the quantity of jaggery can be reduced if you prefer less sweet taste.
- The vegetables be just little soft to
touch after boiling. If they are boiled to too much softness the pickle will
not taste good, also all nutritive value of vegetables will be lost.
- Even if one or the other vegetable
are not available vegetable pickle can yet be made.
- If you prefer less tangy taste
decrease mustard seeds to 75gm.
- Never boil cauliflower with turnip
and radish.
- Reduce the quantity of jaggery if turnip and radish are not being put in pickle
- Use dry utensils and dry bottle for pickle..
Suggested Variations:
- Boiled pieces of beet root can also
be added. It will not only give a wonderful color to pickle but increase its nutritive
value.
- Boiled peas can also be added in the
pickle along with rest of the vegetables.
- Clean chick peas (chole) and add
before bottling, after some days they will soak the juices of pickle and swell
up and taste wonderful.
- Hing (asafoetida) can be added to hot
oil along with other spices to change the flavor of pickle.
- Instead of par boiling the vegetables they can be steamed. Steaming retains the nutrients, color and texture better than par boiling.
For steaming vegetables fill a wok /pan to half of it's capacities. Place vegetables in a sieve. Place sieve with vegetables on the wok /pan as such that it remains above water. Cover the sieve and let water boil. Steam the vegetables for 2 to 3 minutes.
Rest procedure remains same.
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