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Pickle is an important dish of Indian meal. So far we have seen lot may pickle recipes like kairi pickle, udupi style kairi pickle, amla pickle, carrot pickle, olya haladiche lonache etc. Today we will make mixed veg pickle. This is one of requested recipes. You can’t store it longer but it tastes just awesome. It is very easy and simple recipe. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 1/4 cup chopped Beans
• 1/4 cup chopped Carrot
• 1/4 cup Fresh peas
• 1/4 cup Cauliflower florets
• 1/2 tsp Turmeric powder
• 1 tsp Salt
• Chopped Green chilies
• Finely chopped Lemon
• 1 tsp Cumin seeds
• 1~2 Cloves
• 1~2 Black peppercorns
• 1 tsp Fenugreek seeds
• 1/4 cup Mustard oil
• Red chili powder
• Hing
• Rock salt
• 2~3 tsp split Mustard seeds

Method:
• Wash all the veggies really good and dry them up.
• In a bowl pour beans, cauliflower, carrot and fresh peas.
• You can use veggies of your choice.
• Add turmeric powder, salt and mix everything well together.
• Cover and rest it at room temperature or under hot sun for about 4 hours.
• Strain all the water from the veggies into a bowl.
• Add green chilies, lemon and mix well. Rest it for a while.
• Heat up a pan on medium heat.
• Add cumin seeds and add cloves, black peppercorns.
• Roast well until it releases nice aroma.
• Turn off the gas and add fenugreek seeds.
• Let everything be in the pan for about a minute.
• You can add fennel seeds too while roasting if you want.
• Transfer the roasted spices into a blender jar and blend everything into powder.
• Heat up mustard oil in a tadka pan and let it cool down.
• Transfer the veggies into a bowl.
• Add the blended masala, red chili powder, hing, rock salt, split mustard seeds and mix
everything well together.
• You can use regular salt i n place of rock salt.
• If you don’t have split mustard seeds then you can roast mustard seeds with the masala.
• Add mustard that is cooled now and leave a spoonful behind.
• Mix the pickle really good and transfer it into a glass bottle.
• Add the remaining oil into the pickle and close the lid.
• Rest the pickle for about 8 days at room temperature or for about 3 days under hot sun and
then you can use it.
• You can store it in freeze for about 2-3 months.

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