Mixed Vegetable Pickle

Ingredients


Quantity:	Measure:	Ingredients:	Description:
1	Kilogram	Papaya Raw (Green)	To be peeled, cut and dried.
0.5	Kilogram	Thendlin	To be cut and dried
1	Kilogram	Carrots	To be scraped, cut and dried
0.5	Kilogram	Chowli Beans/Alsande Sango	to be cleaned, cut and dried.
250	Ml.	Vinegar	For grinding roasted masala
250	Grammes	Chillies Kashmir	Roast
1	Tablespoon	Jeera/Cumin Seeds	Roast
2	Tablespoon	Mustard Seed	Roast
1	Tablespoon	Turmeric Powder	Roast
0.75	Tablespoon	Methi - Fenugreek	Roast
2	Tablespoon	Teel. (Sesame Seeds)	Roast
1	Teaspoon	Pepper Corns	Roast
1	Tablespoon	Dhal, Chana	Roast
1	Tablespoon	Dhal, Moong	Roast
1	Liter	Vinegar	For mixing
50	Medium	Chillies Green	For Boiling in Vinegar - Minced massala
3	Inch	Ginger	For Boiling in Vinegar - Minced massala
6	Pods (whole)	Garlic	For Boiling in Vinegar - Minced massala
0.5	Kilogram	Chilly Powder, Red	For Mixing with Masala
250	Grammes	Sweet Oil	Heat
2	Bunch	Curry Leaves	For seasoning.

Method

1. Cut and clean the vegetable pieces, and dry in the sun. Six kilograms of vegetables will dry up to a weight of about 900 grams. Soak them in cooled salt water.

2. Roast the masala, and grind the roasted masala in 250 ml vinegar.

3. Mince green chillies, ginger, and garlic .

4. In One liter of vinegar, boil the minced masala, then add the roasted masala, and chilly powder and stir. When done, put the stove off.

5. After the masala has cooled, remove the vegetable pieces from the salt water, and add them to the masala vinegar mix.

6. Heat 250 grams of sweet oil, and fry curry leaves, and add it to the pickle.

Add vinegar, salt etc, to get the best taste. This pickle is crunchy and delicious.