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Pickles Of India : Mixed Vegetable Pickle

May 11, 2018







Have your veggies the pickled way with this super yummy Gajar Gobi and Matar Pickle. It’s the delicious combination of veggies mixed together with Emami Healthy and Tasty Kachi Ghani Mustard Oil and robust spices that creates this magical mixed veg pickle.


    Small gobhi florets (washed, clean and dried): 1 small
    Gajar, clean and chopped small pieces, dried: 3-4
    Matar, clean and at room temperature, dried: 1 cup
    Methi dana: 1 tablespoon
    Saunf ke daane: 8-10 tablespoons
    Kaali mirch ke daane: 4-5
    Haldi or turmeric powder: 1 teaspoon
    Red chilli powder: 2 tablespoons
    Mustard oil as required: 5-6 tablespoons
    Salt as required
    A big sterilised glass jar


Blanch the vegetables, drain completely, dry under the sun for few hours.
In a pan, add methi, saunf, kaali mirch. Roast it and then grind it in a smooth powder.
Now in a big bowl, add the vegetables, add masala powder, haldi, red chilli powder, salt. Mix well
Add mustard oil, mix well.
Put in an absolutely clean jar, keep under sunlight or in a warm area of your kitchen for 3 days
Enjoy your pickle.

About Pallavi Nigam SahayFollow On


Chef Pallavi Niham Sahay is the author of the recently released cookbook 'The Bhojpuri Kitchen'. She has a culinary diploma from ICIF (Italy) and has worked with Grand Hyatt Mumbai. She is very passionate about popularising the cuisines of Madhya Pradesh (her hometown) and Bihar (her husband's hometown).

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