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MIXED VEGETABLE-WATER PICKLE



I came across this amazing idea of a tasty pickle and absolutely oil-free on the blog of who is undoubtedly one of the best chefs of India.Enjoy it absolutely guilt-free.

This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners.
An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten.
Fresh green peppercorns with their stalks can be added if they are in season.
This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it.

Storage upto 10 days : At room temperature.
Cooking Time : 5 mins.
Preparation Time : 10 mins.
Maturing Time : 1 to 2 days.

Makes 4 cups.

Ingredients

1 cup carrots, cut into thin strips
1 cup cauliflower, cut into florets
½ cup Madras onions (shallots), peeled
3 to 4 green peppercorns with stalks (optional)
4 tablespoons chopped fresh green garlic or garlic cloves, peeled
2 tablespoons split mustard seeds (rai na kuria)
½ teaspoon turmeric (haldi) powder
2 tablespoons chilli powder
8 to 10 peppercorns
3 teaspoons nigella seeds (kalonji)
1 teaspoon asafoetida (hing)
2 teaspoons crushed fenugreek seeds (methi na kuria)
1 tablespoon salt

Method


1. In a large bowl, combine all the ingredients and mix well.


2. In a pan, boil 1 cup of water. Cool completely and add to the prepared pickle.


3. Bottle in a sterilised glass jar and keep aside to mature for 1 to 2 days.


4. Store refrigerated for upto 1 month.


Tips

You can add 1 teaspoon of sugar to the pickle, if it becomes sour.

Courtesy: www.tarladalal.com
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