Low oil Vegetable Pickle
You may add few tablespoons of vinegar if you want more acidity.
Store this into the fridge and finish in a few weeks.
Store this into the fridge and finish in a few weeks.
Servings: 10
Equipment
- glass jar
- steamer
- Food processor
Ingredients
- 1 medium carrot cut into thick stripes
- 1 medium radish cut into thick tripes
- Few florets of cauliflower
- 2 green chilies slit length-wise,optional
- 1 tsp. turmeric powder
- ½ tsp. red chilli powder
- ¼ cup coarsely powdered mustard seeds preferably yellow for good color. ¼ cup mustard seeds for 500gms vegetables
- ¼ cup mustard oil ¼ cup oil for 500gms vegetables
- Salt to taste you can use 2 tsp. salt for 500 grams of vegetables, adjust as per taste
Instructions
- Heat water in a pan, once it starts boiling, turn off the gas. Add the cauliflower pieces,let it stay in warm water for 10 minutes, remove the cauliflower pieces.
- Similarly, add other vegetables and let it stay in hot water for few minutes (5 minutes).Drain the excess water.
- Once the excess water has been drained, move the vegetables to a bowl. Add the spices including the powdered mustard seeds.
- Transfer the contents to a clean jar
- Keep the jar in sunlight or a warm place for 3-4 days (longer in winter).
- Lightly shake the vegetables once a day.
- The pickle is ready to be consumed when the carrot turns slightly sour. If not sour, keep in the sun for a few more days. It took me 8-10 days during the winter season.
- Once ready ,store your vegetable achaar in refrigerator as it has no preservatives.
Notes
Yields: 500 gms of pickle
The total weight of the vegetables is approx 500gms.
I do not add chillies or use strong red chilly powder, I prefer it more tangy and less spicy, you may adjust as per your taste.