IndianStarterVegetarian

Instant Mixed Vegetable Pickle Recipe

Name: Instant Mixed Vegetable Pickle Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 mango (raw) - diced into 1/2 centimetre cubes; 100 grams carrot (gajjar) - diced into 1/2 centimetre cubes; 100 grams green beans (french beans) - chopped similarly; 3 inch ginger - finely chopped; 20 cloves garlic; 3 inch ginger; 1 tablespoon whole black peppercorns; 2 tablespoons poppy seeds; 50 grams cashew nuts; coriander (dhania) leaves - small bunch; mint leaves (pudina) - small bunch; 3 lemons - juiced; 20 green chilli; 1 teaspoon turmeric powder (haldi); 1/4 teaspoon asafoetida (hing); salt - to taste

A vegetarian Indian recipe with mango (raw) - diced into 1/2 centimetre cubes, carrot (gajjar) - diced into 1/2 centimetre cubes, green beans (french beans) - chopped similarly. Ready in 40 min, serves 4.

Curated byAarav Mehta🇮🇳

Calories

760kcal

Estimated Cost

₹400-550

Carbs89g

Protein55g

Fats20g

Servings Scaler

Instructions

6 steps

1
To begin making the Instant Mixed Vegetable Pickle recipe, clean and dry all the vegetables on a kitchen towel
2
Chop them finely and tip them into a mixing bowl and add the juice of one lemon and a teaspoon of salt and mixed through the vegetables
mango (raw) - diced into 1/2 centimetre cubes(3)carrot (gajjar) - diced into 1/2 centimetre cubes(100 grams)inch ginger - finely chopped(3)salt - to taste
3
In a small mixing jar, add the ingredients for the marinating paste and grind to a smooth paste in a grinder without adding any water
coriander (dhania) leaves - small bunchmint leaves (pudina) - small bunch
4
Mix this paste through the vegetables and let it sit for at least 2 hours before serving
5
It stays fresh for a week to a fortnight and needs to be kept in the fridge at all times
6
Serve Instant Mixed Vegetable Pickle with curd rice for a comforting week day meal

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Recipe Source: archanaskitchen.com

IndianStarterVegetarian

Instant Mixed Vegetable Pickle Recipe

Curated byAarav Mehta🇮🇳

Cook Time40 min

Calories

760kcal

Est. Cost₹400-₹550

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

89g(47%)

Protein

55g(29%)

Fats

20g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

6 steps

1
To begin making the Instant Mixed Vegetable Pickle recipe, clean and dry all the vegetables on a kitchen towel
2
Chop them finely and tip them into a mixing bowl and add the juice of one lemon and a teaspoon of salt and mixed through the vegetables
mango (raw) - diced into 1/2 centimetre cubes(3)carrot (gajjar) - diced into 1/2 centimetre cubes(100 grams)inch ginger - finely chopped(3)salt - to taste
3
In a small mixing jar, add the ingredients for the marinating paste and grind to a smooth paste in a grinder without adding any water
coriander (dhania) leaves - small bunchmint leaves (pudina) - small bunch
4
Mix this paste through the vegetables and let it sit for at least 2 hours before serving
5
It stays fresh for a week to a fortnight and needs to be kept in the fridge at all times
6
Serve Instant Mixed Vegetable Pickle with curd rice for a comforting week day meal