Mixed vegetable pickle (south-Indian style)- Mom’s recipe

A guest-post from my mom. Yes, I’m sharing a “secret” family recipe! My mother’s famous mixed vegetable pickle, very much loved by my family and all my friends. When she was here this summer, she made some of this finger-licking magic pickle and I promptly noted down the recipe. It is surprisingly very simple!

South-Indian pickles are traditionally made in oil, usually sesame oil and are loaded with salt and spice. There is no vinegar in homemade versions.

A small amount is served either with plain rice or with rice and yogurt.

The key ingredient in this delectable dish is Kashmiri chilly powder. It lends a bright red color and lovely flavor, but is very mild in heat.

Sharing this at the Virtual Vegan Linky Potluck #19 at Annie’s blog, An Unrefined Vegan co-hosted by Poppy and Angela.

Also sharing this at the Tuesday Blog Hop at Swathi’s blog, the Zesty South Indian Kitchen co-hosted by April of 21st century Housewife.

Mixed vegetable south-Indian pickle

• Difficulty: easy
• Print

Ingredients:

carrot- 2

bitter gourd- 1

raw green mango- 1/2 (peel if skin is thick)

Key limes- 3-4

ginger- 1 ” piece

green chilly- 2

fenugreek seeds- 1 tsp.

refined sesame oil- about 2 cups

Kashmiri chillly powder- 1 cup for every 4 cups of chopped vegetables

salt- 1/2 cup for every 4 cups of chopped vegetables

Method:

* Chop vegetables into small pieces. Peel ginger and chop along with green chillies into small bits. Measure the amount of chopped veggies. You will take a quarter of this portion of chilly powder and 1/8th the amount of salt.

* Take vegetables in a mixing bowl, add salt, fenugreek seeds and chilli powder, mix to coat well.

* Transfer to a sterile glass jar with lid. Add enough sesame oil to immerse the vegetables.

* Allow to sit for 2-3 days. The longer it soaks, the better it tastes.

Note:

The mixture should be completely immersed in oil. To ensure freshness of the big batch that was made, I store mine in the fridge.