Mix Vegetables Achaar

Ingredients

Veggies for Pickle

250      gms      Cauliflower Florets

250      gms      Carrots Chopped in Cubes

250      gms      Tindora Chopped (Also known as ivy gourd or baby cucumber)

150      gms      Green Chillies for Pickles

100      gms      Whole Garlic Pods

Masala for Pickle

30        gms      Turmeric Powder (Haldi)

60        gms      Red Chilli Powder

100      gms      Yellow Mustard Split Seeds

100      gms      Saunf

100      gms      Jaggery (Gol)

100      gms      Garlic Paste

450      ml        Vinegar

250      ml        Oil

Method

Sprinkle salt and haldi powder on all the chopped veggies, garlic pods and mix it well. Transfer the marinated veggies in a large colander and keep it aside for two hours. Once you season the veggies with salt it will sweat out its liquid and drain from colander. Spread a big cotton cloth (Safra) in a cool dry airy space and shaking off the excess water spread all the veggies over the cloth and let it dry for another hour.

Meanwhile blend red chili powder, saunf and mustard seed together to coarse consistency. Boil vinegar in a sauce pot. Once the vinegar boils add jaggery, garlic paste and stir well. Off the heat and let the liquid cool down. Once the liquid cools, add it into the dry spice mix and mix well. Taste the masala and adjust salt, chilli, sweetness and acidic flavors and adjust accordingly if needed.

Check the veggies, if its dry and crunchy place it in a large mixing vessel. Add all the blended masala into the veggies, add oil and mix thoroughly until a sweet and tangy veggie flavors fills the air. Keep the veg mixture covered with a cotton cloth on room temperature for 4 days. Once a day toss the veggies with clean dry spatula and cover it again.

After 4^th day transfer this Mix Veg Pickle in a large glass or china clay jar. Enjoy!! You’re Mix Veg Achaar with Plain risotto or Bhakri.

Tips & Tricks

If you want hot and spicy Achaar adjust the chilli powder accordingly and also opt out jaggery.