This is a seasonal pickle using green vegetables generally grown in winter months. It takes three to four days to mature and lasts for up to a week or so. It is pungent in taste due to use of mustard seeds and mustard oil. If kept for longer period, it becomes too sour.
The ingredients given below can be used for many combinations of vegetables such as carrots, cauliflower, turnips, potatoes, radishes, flat beans, cluster beans etc.
Ajawain 1/2 tea spoon Mangrail 1/2 tea spoon
Haldi 1/2 tea spoon Red chili powder 1/2 tea spoon
Mustard seed powder 1 tea spoon Green chilies 4-5
Mustard Oil 3-4 table spoon Salt
Please see Glossary of terms for English names.
The above ingredients would be adequate for 1/2 kg of vegetables. The quantity of the ingredients may vary according to taste.
In the above photograph carrots, cauliflower, turnips and potatoes have been used.
- Boil, peel and cut the potatoes into 3/4 to 1 inch cubes.
- Cut other vegetables also to 3/4 to 1 inch cubes.
- Slit the green chilies to half the length.
- Boil the vegetables till half cooked.
- Remove from fire and drain the water.
- Leave the vegetables to dry for 4-5 hours.
- Add all the ingredients and green chilies
- Add mustard seed powder. Although black mustard seeds would be preferable, yellow mustard seeds can also be used.
- Put them in a glass jar and keep in the sun for 3-4 days.
- Shake the jar twice or thrice a day so that all the ingredients get properly mixed with the vegetables.
This pickle goes with almost all Indian dishes.