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Home Mangalore/Goa Recipes Pickles Crunchy Mixed Vegetable Pickle

Crunchy Mixed Vegetable Pickle

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Quantity: Measure: Ingredients: Description:
Half Kilogram Papaya To be peeled, cut and dried.
Half Kilogram Thendlin To be cut and dried
1 Kilogram Carrots To be scraped, cut and dried
Half Kilogram Chowli Beans/Alsande Sango to be cleaned, cut and dried.
250 nos Chillies Kashmir Roast & Grind in vinegar
1 Tablespoon Jeera/Cumin Seeds Roast & Grind in vinegar
2 Tablespoon Mustard Seed Roast & Grind in vinegar
1 Tablespoon Turmeric Powder Roast & Grind in vinegar
3/4 Tablespoon Methi - Fenugreek Roast & Grind in vinegar
2 Tablespoon Teel. (Sesame Seeds) Roast & Grind in vinegar
1 Teaspoon Pepper Corns Roast & Grind in vinegar
1 Tablespoon Dhal, Chana Roast & Grind in vinegar
1 Tablespoon Dhal, Moong Roast & Grind in vinegar
1250 Ml. Vinegar For boiling vegetables
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
Half Kilogram Chilly Powder, Red For Mixing with Masala
250 nos Sweet Oil For frying
2 Bunch Curry Leaves For seasoning.


1.  Cut into  strips, and salt for three days, under weight, in a stainless steel vessel, or big ceramic bowl.   After three days, squeeze out the brine, and dry them in the hot sun, for three more days.. Six  kilograms of vegetables will dry up to a weight of about 900 grams. 

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

3.  Mince green chillies, ginger, and garlic . 

4.  In One and a quarter bottle 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,  and add cut vegetables  to the masala. 

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

Add vinegar, salt etc, to get the best taste.   Preserve as pickle.

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Last Updated on Tuesday, 11 October 2016 21:40  

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