Name: Mixed Vegetable Pickle recipe by Shoba Bharathraj at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Ingredients: Thinly chopped carrot - 1; Thinly chopped ivy gourd - 1; Thinly chopped cauliflower florets - 1; Thinly chopped lemon - 1; Asafoetida - as per your taste; Salt - 1 cup; Water - 2 cups; Mustard - 1 tsp; Kashmiri Red chilli - 8; Spicy red chilli - 8

Take a vessel. Add salt and water and bring to a boil. Reduce the flame and boil till the salt melts completely and water reduces to half.

Now switch off the flame and let it cool.

Wash the vegetables and wipe them with a clean cloth. There should be no moisture on the vegetables.

Spread them on a clean, dry cloth and then chop into thin pieces. Keep aside

Grind both Kashmiri red chilli and spicy red chilli, mustard and add the cooled salt water little by little and grind to a smooth paste.

Transfer this paste to a sterilized glass container and carefully add the chopped vegetables. Mix with a clean dry spoon. Add little salt water if needed. No need to add all the boiled water. Add only required water to get the right consistency. The pickle should not be watery.

Then sprinkle little asafoetida as per your taste and mix well.

Close the lid and let the contents mix well.

Note: This pickle tastes good the next day. Stays good in refrigerator for 15 days.