Before I get to the post ,I wish all my readers and friends a very HAPPY HOLI !!
I have posted Mixed Vegetable Achar recipe some time back but that was not a spicy version so today, I am posting a spicy version of Mixed Vegetable. The preparation is similar to Mixed Veg Achar which I posted earlier -just a few minor tweaks though.
Personally, I prefer the non spicy version due to its appetizing green color and because it goes very well with Parathas.However, when my MIL makes the non spicy Mixed Vegetable Pickle she also prepares a small portion of Spicy version along with it.The recipe for both is similar but the addition of red chili powder plays a key role in changing the taste of the pickle.My MIL says that the addition of Saunf(fennel seed) powder to the spicy version of Mixed Veg pickle is optional but I do recommend to add that, as it gives a nice flavor to the pickle.
Spicy Mixed Vegetable Pickle Recipe:
shelf life: upto 1 year
2 tbsp Nigella Seeds(Kalonji)
3 tbsp Vinegar
1/2 liter Mustard Oil
Vegetables (8 cups of cut vegetables):
2-3 Carrots,peeled and cut into 1" thin long pieces
1 small Cauliflower,separate and cut into small florets
2 Radish,peeled and cut into 1" thin long pieces
1 Raw mango,cut into 1" thin long pieces
15-20 French Beans,remove the strings and cut into 1" thin long pieces
5-6 Lemons,cut into 8 pieces length wise
8-10 Gooseberry,cut into 6-8 pieces length wise(remove the seeds)
100 gms light colored Green chillies,cut into 2 pieces
1 whole Garlic pods,separate into pods and remove the skin
100 gms Ginger or Mango Ginger,peeled and cut into 1" thin strips
2 cups Red chili powder
2 cups Mustard powder
1 3/4 cups Salt
1 tbsp Fenugreek powder
50 gms Amchur(Dried mango) powder
50 gms Fennel seeds(Saunf) powder,ground to a very coarse powder
2 tbsp Turmeric powder
Cleaning,Cutting and drying the Vegetables:
- Wash and wipe all the vegetables with a dry cloth.Cut various vegetables as per the instructions I mentioned above.Take care that you cut all the vegetables into a similar length and sized pieces.
- Spread them over a dry cloth in sun and let them dry completely.You should take care that the vegetables are dry with out any moisture content in it.If you have really good sun it should take half day otherwise you can keep it in shade up to a day.
for making pickle:
- Keep ready the sterilized and sun dried jars ready before you start pickling.
- Grind fenugreek seeds to a fine powder.
- Grind saunf in whipper mode until coarse powder.Do not run it for long time just run it for 2-3 times until you get coarse powder.
- Now take a big bowl and mix the saunf and fenugreek powder,red chili powder,mustard powder,salt,kalonji seeds,mustard tukda and turmeric powder until everything is mixed well.
- Now take another wide small bowl and take 1 cup of mixed powders and add sufficient mustard oil until the mixture is wet completely and mix with hands.
- Take 2 cups of vegetable pieces at a time and apply the mixture all over the mixed vegetable pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
- Put the masala coated vegetable pieces in a big bowl and repeat the process of coating the vegetable pieces in small portions and put them in a big bowl.
- Once all the vegetable pieces are mixed,add vinegar and remaining pickle masala and mix well again.
- Carefully fill the sterilized jars with the vegetable pieces and pour the remaining oil over it.
- Cover the jar with lid and keep it aside for 3 days.
- On day-1 check it some oil might have started floating over the pickle.Do not panic if the oil does not float on day-1,if not on day-1 you will see oil floating on day-2.
- Mix with a clean and dry ladle all over and repeat the same process on day-3.
- Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for atleast one week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
- On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra mustard oil over the top until the oil floats on top.
- Store it in air-tight tupper ware container or glass bottles.This way your pickle stores for long with freshness in it and even the vegetable pieces do not get soft.
Serve it with piping hot Parathas/Theplas or it can be served with Rotis/Naans/Kulchas/Pulavs.
Other Vegetable Options:
- Shalgum(Turnip) and Lotus Stem(Kamal Kakdi/Bhein) can also be added to the pickle according to the availability of them.
- Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
- Increase the amount of mustard oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra mustard oil.
- Do not replace or remove any of the ingredients in the recipe,all the ingredients are must to get a tasty Vegetable achaar in North Indian style.
- This pickle stays good for an year.It might turn slightly sour after 5-6 months but it is good to eat with hot hot parathas and curd.
- You can easily halve the recipe,the basic rule is to use 4 cups of vegetable pieces with 1 cup(slightly less than 1 cup) of salt,1 cup red chili powder and 1 cup mustard powder.
Summers are here and Mangoes are in season ,do not miss out to check various authentic Andhra Mango pickles and also the famous Punjabi Aam ka Achar recipe here.