Hello friends and welcome to my blog. Today let us make a pickle which has the goodness of not 1, 2 or 3 but 4 veggies, goes easy on your health and is super tasty. This pickle can be had with all dishes but preferably chapatis{Indian flat bread}, tandoori rotis, paranthas and even bread. A great recipe to know and try which will give you an extra edge in the field of pickle-making.
Ingredients:
- Beetroot – 200 gms
- Radish – 100 gms
- Carrot – 100 gms
- Green Chilly – 100 gms
- Salt – according to taste
- Turmeric powder – 1/2 tsp
- Red Chilly powder – 1/2 tsp
- Asafoetida or Hing – a pinch
- Black Mustard powder – 3 tsp
- Achaar masala – 2 tbsp.
- Mustard oil – 1 tsp.
- Vinegar – 2 tbsp.
STEPS
Step 1
Scrape the Beetroot, Radish, Carrot and cut them along with green chillies and wash and dry them.
Step 2
Put the veggies in a bowl and add salt, turmeric powder, red chilli powder, hing, black mustard powder and achar masala.
Step 3
Add the given amounts of vinegar and mustard oil and give everything a good mix.
Step 4
Store this pickle mix in a jar and keep the jar away from sunlight for 2-3 days.
Step 5
After the pickle has kept to ferment for a couple of days, keep the jar in a sunlit area for 5 days.
Let the mixture get slow cooked by the sun’s heat. After having rested in sunlight for a sufficient period of time, the pickle should be ready to taste.
Do try this recipe at home and share your comments and feedback. Thank You, and have a great week everyone!!!
Very good preparation. How many days to be kept in sun.
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Thank you for replying. Keeping in sunlight for 5 days is more than enough! Happy cooking!
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