VEGETABLE PICKLE WITH SPICE

Another variety of vegetable pickle which I made recently stayed for 15 days without refrigerating.  I loved this vegetable pickle along with dal rice specially.

Sometimes, these variety of pickles are really good  to make.

As I always experiment the new variety of recipes and if it is okayed by all our family members, then only I post the same on the blog.   This pickle was really a hit at home and loved by the neighbours too

Let us look at the recipe now:

Ingredients:

2" long radish
2" long carrot
1 shelgam
2" long ginger piece
2" long mango ginger piece
5-6 ivy gourd
1 tsp rai dana
salt
1 tbsp vinegar
2-3 lime
1 tbsp chilli powder
5-6 green chilli cut into 2-3 pices
1/4 cup oil
1/2 tsp methi dana (optional)

1 tsp mustard seeds
1/2 tsp cumin seeds 
few curry leaves

Method:

Step 1

Peel and cut the carrots, shelgam  and radish into cubes or slice them in roundels.   Peel the ginger and mango ginger and cut or slice them too.  Cut both the end of the ivy gourd and thinly cut them into long pieces.  cut the chillies into 2-3 pcs, cut the lime also into eight pieces.

Step 2

Mix all the vegetables with salt, vinegar and keep aside for two days.

Step 3

Add the red chilli powder (if you want more spicy, can increase the quantity accordingly), rai dana, methi dana  mix well.

Step 4

Heat oil in kadai.  add the mustard seeds, cumin seeds when it is done, add the curry leaves.  allow to cool a bit  when it is lukewarm, add to the pickle, mix well and keep it under the hot sun for two to three days.

Start consuming the same after 4-5 days.  store it in refrigerator.

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