Instant 20-Minute Mixed Vegetable PickleVeg

1

Heat a kadai on a low flame.

2

Dry roast black mustard seeds, yellow mustard seeds, peppercorns, and cumin seeds (jeera) until nice and warm.

3

Add fenugreek seeds (methi), fennel seeds (saunf), coriander seeds, and carom seeds (ajwain). Roast for another minute.

4

Turn off the flame and let the mixture cool.

5

Pound (or grind) the spices into a coarse powder.

6

Add nigella seeds (kalonji) to the coarse powder.

7

Mix in turmeric powder, red chili powder, and kashmiri red chili powder for color.

8

Finally, add salt to taste, ensuring it is slightly higher than normal to act as a preservative.

1

Wash and pat dry the radish, carrots, and ginger.

2

Julienne (cut into thin, matchstick-sized strips) the radish, carrots, and ginger.

3

Slit the green chilies.

1

Heat mustard oil in a kadai until it smokes to remove its pungent smell, then turn off the flame to let it cool slightly.

2

Reheat the oil on low flame and add hing (asafoetida).

3

Add the julienned radish, carrots, ginger, and green chilies. Cook for 2 to 3 minutes.

4

Add 6 tablespoons of the prepared pickle masala to the vegetables.

5

Add 1 tablespoon of vinegar.

6

Mix well and cook for another 30 seconds.

7

Turn off the heat and let the pickle cool completely before storing in a jar.