Mixed Vegetable Pickle - Crunchy

Mangalore - Goa - Pickles


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.


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.

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