Crunchy pickled vegetables tickle the taste buds and can be served along with a salad or a meal.. My most favourite is a tablespoon of the pickle placed inside two slices of buttered bread. This pickle has a short shelf life so should be refrigerated.
Ingredients:
I used around 100 gms each of the following vegetables:
Raw mango
Cauliflower
Carrot
Ivygourd
A three inch piece of ginger grated
4 lemons
Salt as required
5 tbsps oil
1tbsp mustard seeds
A kidney bean sized piece of asafoetida powdered
1tsp turmeric powder
3 green chillies slit lengthwise.
Method:
Wash and dry the vegetables, green chillies and ginger thoroughly. Cut them into bite sized pieces. I did not slice the ivygourd since I prefer it whole. Grate the ginger and slit the green chillies. Tip everything into a glass bowl. Add salt and turmeric powder and mix thoroughly. Allow to stand overnight. The next day toss it once every five hours so that all the vegetables are well marinated. The following day heat the oil in a pan. Drop in the mustard seeds. After they crackle add the asafoetida and give a quick toss. Pour the seasoning over the vegetables. Mix thoroughly and bottle. They are ready to be used… Care should be taken to keep this refrigerated at all times. Prepare in a small quantity.
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