- Beetroot – 200 gm.
- Radish – 100 gm.
- Carrot – 100 gm.
- Green Chilli – 100 gm.
- Salt – according to taste.
- Turmeric powder – 1/2 tsp.
- Red Chilli powder – 1/2 tsp.
- Hing (Asafoetida) – a pinch.
- Black Mustard powder – 3 tsp.
- Achaar masala – 2 tbsp.
- Mustard oil – 1 tsp.
- Vinegar – 2 tbsp.
Scrape the Beetroot, Radish, Carrot and cut them along with green chillies and wash and dry them.
Put the veggies in a bowl and add salt, turmeric powder, red chilli powder, hing, black mustard powder and achar masala.
Add the given amounts of vinegar and mustard oil and give everything a good mix.
Store this pickle mix in a jar and keep the jar away from sunlight for 2 – 3 days.
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!