Instant mixed vegetable pickle

Ingredients
1/4 kg carrot, chopped
100 gms French beans, chopped
4-5 florets of cauliflower, chopped
1-inch ginger, chopped finely
4-6 green chillies, chopped finely
2 tsp methi seeds
2 tsp mustard seeds
2 red chillies
Salt to taste
Juice of four lemons
A pinch of haldi
1 tbsp oil

Method
1. Roast methi seeds, mustard seeds and red chilli for five minutes.
2. Once the mixture cools down, grind it into a coarse powder.
3. Put all the vegetables in a bonechina container and add the oil.
4. Add the ground masala, salt, lemon juice and haldi and toss well.
5. Store the pickle in the refrigerator. It should be consumed within three to four days after it has been prepared. Serve with dal and steamed rice.

Lemon pickle with ajwain

Ingredients
3 dozens lemon
Salt to taste
2 tbsp ajwain

Method
1. Squeeze out the juice of 12 lemons. Set aside.
2. Wash the remaining lemons and dry them with a clean towel.
3. Make four vertical slits on them.
4. Put the lemon juice in a glass jar and add the lemons.
5. Add salt to taste and ajwain and mix well.
6. Close the jar and place it in the sun. Mix it once a day. This will be ready in a week. Serve with meals. This pickle also aids digestion.

Contributed by Smita Ganpule, resident of Mithagar Road

Sweet green mango pickle

Ingredients
1/2 kg tender green
mangoes
1 small cup gur
Salt to taste
4-5 red chillies
1 tsp saunf
1 tbsp oil
2 tsp haldi

Method
1. Wash the green mangoes and cut into medium pieces. Do not peel them.
2. Rub salt and haldi on the mangoes and dry them in the sun for two days.
3. Heat gur in a pan and cook till the gur melts.
4. Add the dried green mangoes and cook for about 20 minutes.
5. Remove from flame and let it cool.
6. Transfer into a glass container.
7. Heat oil in a pan. Add the whole red chilles and saunf.
8. Once the saunf starts spluttering, remove from flame and add to the pickle.
9. Mix the pickle well. It can be stored for four to five months at room temperature and serve with snacks such as pakoras.

Tangy tamarind pickle

Ingredients
1 kg fleshy tamarind
1 small cup mustard oil
Salt to taste
2 tbsp red chilli powder

Method
1. Wash the tamarind gently and dry them in the sun for about two days.
2. Place the tamarind in a glass jar.
3. Add mustard oil, salt and red chilli powder (you can add more chilli powder if you like it spicy).
4. Place the jar in the hot sun for about a week.
5. Once the tamarind changes colour, the pickle is ready. It can be stored for a year. Serve with meals.

Prawn pickle

Ingredients
1 kg small prawns
Juice of three lemons
2 tbsp red chilli powder
1 tsp vinegar
1 tsp mustard seeds
Salt to taste
1 tsp haldi
2 tbsp oil

Method
1. Wash and devein the prawns. Add haldi and mix well
2. Place them in a sieve and dry the prawns under the fan for about an hour.
3. Heat oil in a pan and deep-fry the dried prawns till they become crisp.
4. Add the lemon juice, salt and chilli powder to the fried prawns and cook till all the water evaporates.
5. Remove from flame, bring to room temperature and put in a glass jar.
6. Temper the mustard seeds and put it into the prawns. Mix well.
7. It should be consumed within 10 days of preparation if stored at room temperature. If you refrigerate it, it stays fresh for a month.

Contributed by Shraddha S, resident of LBS Marg

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