Name: Mummy's Instant Mix Veg Pickle... recipe by Zeenath Fathima at BetterButter
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 10
Ingredients: Carrots cut lengthwise 2 cups; Green chillies whole 1 cup; Olives black pitted 1 cup; Olives green pitted 1/2 cup; Cucumber cut lengthwise 2 cups; Cauliflower florets 1 cup; Turnip strips 1 cup; Mustard oil 3/4 cup; Salt 2 tbsp; Turmeric 1 tsp; Asafoetida 1/8 tsp; Red chilli powder 1 tbsp; Roasted cumin powder 1 tbsp; Roasted coriander powder 1 tbsp; Roasted black mustard powder 1 tsp; Vinegar (white) 2 tbsp; Lemons medium ones 2

ABOUT Mummy's Instant Mix Veg Pickle... RECIPE

An instant pickle that is practically made by every mom and grand mom of our Country. My mom also makes this instant achar every winters when vegetables are aplenty in markets all across. This can be stored for a longer period too. Just add more oil and store for a longer duration or make it fresh everytime in lesser quantity and consume. Either ways it is a good idea. Happy Pickling !!!!!!!!!!!!

Ingredients Serving: 10

Carrots cut lengthwise 2 cups
Green chillies whole 1 cup
Olives black pitted 1 cup
Olives green pitted 1/2 cup
Cucumber cut lengthwise 2 cups
Cauliflower florets 1 cup
Turnip strips 1 cup
Mustard oil 3/4 cup
Salt 2 tbsp
Turmeric 1 tsp
Asafoetida 1/8 tsp
Red chilli powder 1 tbsp
Roasted cumin powder 1 tbsp
Roasted coriander powder 1 tbsp
Roasted black mustard powder 1 tsp
Vinegar (white) 2 tbsp
Lemons medium ones 2

Instructions

Bring enough water to a boil with turmeric at first.
Add the vegetables and let them boil for 2-3 minutes by covering the vessel.
After done, drain and let them dry on a clean and a thick cloth by spreading them well.
After drying up, mix in all the rest of the spices along with the oil.
Let it sit for almost an hour or two in a clean and sterilised jar.
Consume it after 2 hours for a lovely taste and texture.
It can be consumed immediately too.
Oil can be adjusted according to one's choice.

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