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To Make Pickle of Mix vegetable : Ivy Gourd, Carrot, Fresh Turmeric & Amba Haldi, Green Chillies, Raw Mango, Lemon, Ginger etc.
RECIPE:(1) MIX VEG. PICKLE : Take 250g. mix vegetables, add some salt and lemon to it, keep it overnight. Dry it for approx. 3 hours, add whole packet masala to it, add oil as per taste and your pickle is ready.
(2) LEMON PICKLE : Take 300g. lemon, add some salt, turmeric powder, little oil and keep it 20 to 25 days for pickling, then whole packet masala & 500g sugar and mix it well as the sugar dissolves pickle is ready.
NOTE : DO NOT USE ANY OTHER TYPE OF DRY MASALA & SALT
Mix Veg. Pickle Masala
Mix Veg. Pickle Masala is a must in winter as we get really fresh and various varieties of vegetables in this season. Mix Veg. Pickle Masala recipe or chutney laid on the table during meals increases hunger as well as the food’s taste.
Make this spicy mixed vegetable pickle and your friends will most definitely appreciate that you’ve gone to some work. You don’t need to tell them that is was easy work.
Mix Veg. Pickle Masala has use in a mix of vegetables and fruits like lemon, green chilies, ginger, raw mango, etc. and is made using the finest of spices and mustard oil. and Pickles are meant to be salty. They are after all a condiment for many different things, from papadums to dosas.
Pickle or chutney laid on the table during meals increases hunger as well as the food’s taste. There are numerous types of pickles which are made in different ways. Some pickles have a shelf life up to 1-2 years while some are made according to the ongoing seaso and are eaten in 20-25 days.
This winters you can make a Mix Veg. Pickle Masala comprising cauliflowers, carrots, peas, beans, turnip etc and have it with your meals. Choose the vegetables that you like to prepare this pickle. So let us make Mixed Vegetable Pickle.
We spent a large part of the last month in preparing pickles as we always prefer home made pickles. The key source of the pickles in our house is my MIL who usually makes several varieties of pickles during the mango season. Check them here. These last for a long time but she also makes another batch of pickles in the winter season which lasts for us until the next mango season.
For that matter, the best Indian restaurants make their own pickles too rather than relying on those big brand shop bought pickles and chutneys with those oh too familiar flavours.
Make this spicy Mix Veg. Pickle Masala and your friends will most definitely appreciate that you’ve gone to some work. You don’t need to tell them that is was easy work.
Indian pickled vegetables are meant to be salty. They are after all a condiment for many different things, from papadums to dosas.
Mix Veg. Pickle Masala, Mix Veg. Pickle Masala Powder , Best Mix Veg. Pickle Masala, Mix Veg. Pickle Masala manufacturer, Mix Veg. Pickle Masala in gujarat
Although I could quite happily snack on this one all day on its own, it should really be eaten with something else. Rice is nice stirred into it. No need to add salt to the rice when you try this popular mixed pickle!
“Mixed Vegetable Achar”, is a must in winter as we get really fresh and various varieties of vegetables in this season.I like the taste of Mixed Vegetables in this pickle, as they retain their crunch even after a few months of pickling.
Apart from Mixed Vegetable Achar she also prepares other varieties like Gooseberry(Amla) pickle and Red chili pickle ,the recipes which I will post soon.
Come winter, and the heart calls for this crunchy, colourful and absolutely delicious pickle! Made with raw vegetables and fresh turmeric available only in this season, this pickle has to be consumed when it is fresh. It loses its taste once the crunch is lost.
So be sure to consume it within 3-4 days or at the most a week, after you make it. It stays good for a week in the refrigerator. Tastes awesome with the main meal or as a side dish with poha, upma, sweet or spicy sheera too.
- Wash and clean all vegetables.
- Dice them into tiny squares, except for the peas, which you just shell.
- Make a tadka of the oil, mustard seeds, haldi, hing. Switch off the gas once it starts sputtering.
- Add in the sugar. Let it cool down.
- In a big bowl, take all the vegetables (you don’t have to cook them, they need to be kept raw to retain their crunch). Add in the tadka, pickle masala (I used K-Pra), lemon juice and salt to taste. Mix well.
- Let it stay for about an hour till you serve it.
- Refrigerate the remaining pickle and consume within a week. (I personally love it so much that it gets over long before the week is over!)
RED CHILLIES, SALT, MUSTARD SEEDS, FENUGREEK SEEDS, TURMERIC, EDIBLE COTTON SEED OIL, COMPOUND ASAFOETIDA, SPICES AND CONDIMENTS.
|100 Serving Per Container||Serving Size –||1/4tsp 0.5g|
|Amount per Serving||Calories :||2 Kcal.|
|%Daily Value *|
|Poly Unsaturated Fat||0.05g|
|Mono Unsaturated Fat||0.02g|
|Includes 0.03g Added Sugar|
|** The % Daily Value (DV) tells you howmuch a nutrient in a Serving food contributes to a daily daily diet 2,00 calories a day is used fo general nutrition advice.**|
|Dimensions||45 × 56 × 55 cm|