Step-by-step
1
firstly, to prepare homemade pickle masala, in a pan take ½ tbsp yellow mustard seeds, ½ tsp mustard, ½ tbsp cumin, ½ tbsp fennel, 1 tsp coriander seeds and ¼ tsp methi.
2
dry roast on low flame until the spices turn aromatic.
3
cool completely, and grind to a coarse powder. keep aside.
4
in a large kadai heat 1 cup mustard oil until it turns smoky hot.
5
now turn off the flame and cool the oil slightly.
6
add 1 tsp mustard, 1 tsp fennel, ¼ tsp methi, ¼ tsp ajwain, ¼ tsp hing and 1 tbsp kalonji.
7
cook until the spices turn aromatic.
8
further add 1½ cup radish, 1½ cup carrot, 4 tbsp ginger, 15 cloves garlic and cook on low flame.
9
cook until the vegetables shrink slightly yet the crunchiness remains.
10
now add 2 tbsp chilli powder, 1 tsp turmeric, 1 tbsp salt and 2 tbsp sugar. sugar is added to balance the flavour.
11
cook for a minute or until the vegetables absorb the flavour.
12
cool completely, and add ¼ cup vinegar. mix well.
13
finally, store the mixed vegetable pickle in a clean glass jar for 2 months in the refrigerator.
Video
Notes
- firstly, you can add vegetables like gobi, chilli and lemon.
- also, instead of vinegar, you can use lemon juice for sourness and it acts as a preservative.
- additionally, overcooking the vegetables will lose their crunchiness.
- finally, mixed vegetable pickle recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/vegetable-pickle-recipe-mixed-veg-achar/