Winter Special Traditional Mixed Veg Pickle
In the winter season, many green vegetables start coming to the market. Today we are going to make Mix Veg Navrang Achar from these few vegetables. It is very easy to make and it is also very tasty to eat. If you keep this Navrang pickle with food, then the taste of the food becomes something else. So you also make Mix Veg Navrang Achar with this easy method and enhance the taste of your food.
Ingredients for Mixed Veg Pickle
Turnip - 150 grams
Cauliflower - 200 grams
Radish - Radish - 150 grams
Bitter gourd - 100 grams
Carrot - 100 grams
Turmeric - 150 grams
Beans - 100 grams
Ginger - 100 grams
Green Chilli - 100 grams
Yellow Mustard - ⅓ cup (45 grams)
Fennel - ¼ cup (25 grams)
Fenugreek Seeds - 2 tbsp
Cumin Seeds - 1 tsp
Mustard Oil - 1 cup (400 ml)
Carom Seeds - 1 tsp
Asafoetida - ½ tsp
Black Pepper - 1 tbsp
Black Cumin - 1 tsp
Salt - 3 tbsp
Black Salt - 1 tbsp
Red Chilli Powder - ¼ cup
Vinegar - ½ cup
Process of cutting and boiling vegetables
Take 150 grams of turnip, 200 grams of cauliflower, 150 grams of radish, 100 grams of bitter gourd, 150 grams of carrot, 150 grams of raw turmeric, 100 grams of beans, 100 grams of ginger and 100 grams of green chili. Wash them thoroughly and dry them, then cut them into portions according to your choice.
Now pour enough water in the vessel to submerge the turnip, cauliflower, radish, bitter gourd, carrot and beans. Cover the vessel and let the water come to a boil. When it comes to boil, put the vegetables in water and cook them covered on high flame for 3 minutes. Meanwhile, chop ginger, green chilies and turmeric too. After the time is up, turn off the flame and filter the vegetables and drain the water well.
Now spread a cloth on the tray and dry the vegetables, for this either keep them under a fan for 1 hour or keep them in the sun for 2 hours.
Process of making Masala for Pickle
Fry 6 tbsp of yellow mustard seeds in a pan on medium flame for 1 minute while stirring continuously. Then put ¼ cup of fennel, 2 tbsp of fenugreek seeds and 1 tsp of cumin seeds in the same pan and fry it for 1-1.5 minutes. Cool the yellow mustard seeds, fennel seeds, fenugreek seeds and cumin seeds. Then put roasted yellow mustard seeds in a mixer jar and grind them coarsely and take them out in a bowl. Now grind roasted fennel seeds, fenugreek seeds and cumin seeds coarsely and take them out in a bowl.
Process of making Navrang Pickle
Put 1 cup of mustard oil in a pan and heat it till the smoke comes out. After the smoke comes, reduce the flame to low and let the oil cool down a bit. When it cools down, put 1 tsp of carom seeds, ½ tsp of asafoetida, 1 tsp of whole black pepper and 1 tbsp of turmeric powder in the oil and turn off the flame. Mix them well and add dried vegetables, chopped ginger, green chillies and turmeric to it after boiling.
Then add 1 tsp of Kalonji, 3 tbsp of plain salt, 1 tbsp of black salt and ¼ cup of kashmiri red chilli and mix it all well. After mixing, add ground yellow mustard seeds and ground fennel, cumin and fenugreek seeds and mix it well.
Finally, add ½ cup of vinegar to it and mix it well. Navrang pickles will be ready. Eat it after 3-4 days, this pickle will double the taste of food.
If after 4 days the pickle seems too dry, then heat mustard oil till the smoke comes out and cool it. Then mix it well in the pickle.
When the pickle cools down, keep it in a container. Wash the container with hot water and dry it in the sun.
You can eat pickles by keeping it for 6 months.
Vegetables just have to be boiled for 3 minutes.
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