Pickles are an all time favorite at my place. Being abroad I am unable to make pickles in the traditional way. It is always my mom and mom in law who make awesome yummy pickles in their own distinctive style and send it to me. My lunch and dinner is incomplete without pickles.
As my stock of pickles are over and my next trip to india is not so soon, I thought why not give it a shot here. To start with I made small quantities and yes I can now say that I have nailed this no fail recipe. My family just loves it and now this is a regular on my to do list.
Now I am experimenting with various combinations. I will share it with you all as and when I make it next time.
Recipe for the Instant Mix Vegetable and Garlic Pickle
2 Cup Peeled Garlic Pods
1 Cup Baby Corn (Cut Into 1 inch Pcs)
1 Big Carrot Peeled (Cut Into I Inch Pcs)
1 Green Pepper (Cut Into Pcs lengthwise)
1 Cup Cauliflower Florets
Heat oil in a pan . Add mustard seeds and Asafotida/ Hing. Add garlic and slightly roast for 2 mins. Add all the other veggies and saute for a minute. Add salt and lemon juice. Let it simmer for 2 mins. Add the Pickle/ Aachar masala(given below) and switch off the flame. Add vinegar and mix well. Let it cool and then store it in an airtight container.
Recipe for the Masala:
1.5 Tsp Fenugreek /Methi Seeds
3 Tsp Mustard Seeds
1.5 Tsp Turmeric/Haldi
6 Tsp Red Chilli Powder
5 Tbsp Lemon Juice
3 Tbsp Vinegar
2 Tsp Salt
1 Tsp Kasmiri Chilli powder
Oil 100 ML
Roast Fenugreek/Methi seeds and Mustard seeds slightly and powder them with Turmeric powder/Haldi and Chilli powder.
1 CUP= 160 ML
You can increase the quantity in the same proportion as per your requirement. Stays well upto 2 Months if you keep it in the fridge.