Vegetable pickle is traditionally prepared in winter. In India, Cauliflower, Carrots, and Green peas are harvested fresh in Winter. If you get fresh vegetables, you can make this pickle anytime of the year. This pickle is nutritious and rich in flavors. It is rich in Vitamin C, Vitamin A, Vitamin K, B6, Folic acid, Manganese, and Potassium. The process to make this pickle is simple and requires only a few easily available ingredients. Cauliflower and Carrot contribute to the crunchiness of the pickle. Fresh green peas give a slightly sweet taste to the pickle.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower | 2 Cups |
| Carrots | 1½ Cups |
| Petite sized Green Peas ( Fresh/Frozen) | 1 Cup |
| Mango Pickle Masala | ¼ Cup |
| Vegetable Oil | ¼ Cup |
| Salt | 2 Tbsp |
| Lime juice | ⅓ Cup |
Recipe:
- Wash all the vegetables and strain them
- Spread the vegetables on a clean dry cotton kitchen towel
- Make sure there is no moisture in vegetables and they are completely dried
- Chop the Cauliflower and Carrots into small pieces
- Heat oil in a pan and allow it to cool down completely
- In a mixing bowl, add Cauliflower, Carrots and Green peas
- Add salt and pickle masala
- Add lime juice
- Mix all the ingredients well
- Add oil
- Mix well and the pickle is ready
- Enjoy with paratha, roti or Dal Rice
- This pickle is perishable and stays good in refrigerator for about 8-10 days
Tips:
- Make sure to use fresh vegetables to get a crunchy pickle
- Mango pickle masala is easily available in grocery stores and it is a perfect blend of a variety of spices
- If pickle masala is not available, add 2 tbsp of red chilly powder,1/4 tsp turmeric powder, 1 tsp of Asafoetida, 1 tbsp of split yellow mustard
- Store the pickle in dry airtight glass container
And It's Vegan Too! 