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Mixed Vegetable Pickle
By : Method
- Slice the vegetables into small pieces (de-seed karela).
- In a jar, add the veggies, chilly powder, turmeric, mustard, hing, salt and two lemons cut into small pieces. Mix well.
- Heat oil and when cool, add to the pickle mix.
- Then add the juice of the other three lemons and mix well.
- The pickle is ready the next day and can be preserved for 10 to 15 days.
Ingredients:
2 - carrots
2 - raw mangoes
50 g - green chillies
2 - karelas (bittergourd)
5 - lemons
50 g - fresh ginger
3 tsp - red chilly powder
2 tsp - mustard (rai) powder
1 tsp - hing
1 tsp - turmeric powder
3 tbsp - oil
salt to taste
2 - carrots
2 - raw mangoes
50 g - green chillies
2 - karelas (bittergourd)
5 - lemons
50 g - fresh ginger
3 tsp - red chilly powder
2 tsp - mustard (rai) powder
1 tsp - hing
1 tsp - turmeric powder
3 tbsp - oil
salt to taste
RECIPES BY ANITA RAHEJA
