Instant Mixed Vegetable Pickle

Name: Instant Mixed Vegetable Pickle
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian
Ingredients: 3 pieces Mango (3 Mango (Raw) diced into 1/2 centimetre cubes); 100 g Carrot (100 grams Carrot (Gajjar) diced into 1/2 centimetre cubes); 100 g Green Beans (100 grams Green beans (French Beans) chopped similarly); 6 pieces Ginger (3 inch Ginger finely chopped + 3 inch Ginger); 20 cloves Garlic (20 cloves Garlic); 1 tbsp Black Peppercorns (1 tablespoon Whole Black Peppercorns); 2 tbsp Poppy Seeds (2 tablespoons Poppy seeds); 50 g Cashew (50 grams Cashew nuts); 0 pieces Coriander Seed (Coriander (Dhania) Leaves small bunch); 0 pieces Mint (Mint Leaves (Pudina) small bunch); 3 pieces Lemon (3 Lemons juiced); 20 pieces Green Chili (20 Green Chillies); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 0 pieces Table Salt (Salt to taste)

An instant Indian-style mixed vegetable pickle made with diced raw mango, carrot, green beans, and a ground paste of ginger, garlic, spices, and nuts.

40 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Ingredients

For 4 servings

Mango3 pieces · 3 Mango (Raw) diced into 1/2 centimetre cubes
Carrot100 g · 100 grams Carrot (Gajjar) diced into 1/2 centimetre cubes
Green Beans100 g · 100 grams Green beans (French Beans) chopped similarly
Ginger6 pieces · 3 inch Ginger finely chopped + 3 inch Ginger
Garlic20 cloves · 20 cloves Garlic
Black Peppercorns1 tbsp · 1 tablespoon Whole Black Peppercorns
Poppy Seeds2 tbsp · 2 tablespoons Poppy seeds
Cashew50 g · 50 grams Cashew nuts
Coriander Seed0 pieces · Coriander (Dhania) Leaves small bunch
Mint0 pieces · Mint Leaves (Pudina) small bunch
Lemon3 pieces · 3 Lemons juiced
Green Chili20 pieces · 20 Green Chillies
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)
Table Salt0 pieces · Salt to taste

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Steps

1To begin making the Instant Mixed Vegetable Pickle recipe, clean and dry all the vegetables on a kitchen towel.
2Chop 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.
3In a small mixing jar, add the ingredients for the marinating paste and grind to a smooth paste in a grinder without adding any water.
4Mix this paste through the vegetables and let it sit for at least 2 hours before serving.
5It stays fresh for a week to a fortnight and needs to be kept in the fridge at all times.
6Serve Instant Mixed Vegetable Pickle with curd rice for a comforting week day meal.