Instant Mixed Vegetable Pickle Recipe

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
• 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

Steps

1. To begin making the Instant Mixed Vegetable Pickle recipe, clean and dry all the vegetables on a kitchen towel.
2. 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.
3. 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.
4. Mix this paste through the vegetables and let it sit for at least 2 hours before serving.
5. It stays fresh for a week to a fortnight and needs to be kept in the fridge at all times.
6. Serve Instant Mixed Vegetable Pickle with curd rice for a comforting week day meal.