Total vegetables should be equal to 4 cups ( heaped).You should not use vegetables with water content. You can include 4-5 pods of garlic if needed. Chillie powder -30 gramsCrystal salt (preferable) – 90 grams (Use less if using table salt)Oil – 1/2 cupTurmeric powder – 1/4 tspWhite vinegar -5 tbsp For the seasoning Mustard – 1/2 tspAsafoetida 1/2 tsp Preparation Wash all the vegetable and wipe it dry. Leave it for an hour to dry.Then chop all the vegetables finely. Heat oil in kadai/pan and add mustard seeds. When mustard splutters, add asafoetida and pour the hot oil on the vegetables. Do not mix it immediately. Let the vegetables remain soaked in oil for some time.Leave it for 10 minutes, then mix it and bottle it. It stays good in the refrigerator for 2-3 months if handled properly. Sending this Vegetable Pickle recipe to Healing food -Onions started by Siri and hosted by Priya And to Vegetable Marathon – Carrots started by Shilpa and hosted by PJ. Meet you all with another interesting post, till then it is bye from Padhu of padhuskitchen .Take care. Read More
