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A zesty and tangy North Indian condiment featuring a medley of winter vegetables like carrots, cauliflower, and turnips, all preserved in a spicy mustard oil base. The perfect punchy side for any Indian meal.
Prepare and Dry the Vegetables
Prepare the Spice Mix (Masala)
Temper the Mustard Oil
A zesty and tangy North Indian condiment featuring a medley of winter vegetables like carrots, cauliflower, and turnips, all preserved in a spicy mustard oil base. The perfect punchy side for any Indian meal.
This north_indian recipe takes 60 minutes to prepare and yields 16 servings. At 294.31 calories per serving with 2.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Assemble the Pickle
Mature the Pickle
You can include other vegetables like radishes (mooli), kohlrabi (ganth gobi), or even whole cloves of garlic and pieces of ginger.
Reduce the red chili powder for a milder pickle or use Kashmiri red chili powder for a vibrant color without excessive heat.
For a 'khatta meetha' (sweet and sour) flavor, add 2-3 tablespoons of jaggery powder or sugar along with the spices in Step 4.
The traditional process of making this pickle involves fermentation, which encourages the growth of beneficial probiotic bacteria that support a healthy digestive system.
Spices like turmeric, fennel, and fenugreek, along with the vegetables, are packed with antioxidants that help combat free radicals in the body.
The medley of vegetables like carrots, cauliflower, and turnips provides essential vitamins such as Vitamin A, Vitamin C, and Vitamin K.
Spices like asafoetida (hing) and fennel seeds (saunf) are traditionally known in Ayurveda to help improve digestion and prevent bloating.
A 1/4 cup serving contains approximately 250-270 calories, primarily from the mustard oil. A more typical serving size of one tablespoon would have about 60-70 calories.
In moderation, it can be. The fermentation process creates probiotics beneficial for gut health, and the vegetables provide vitamins. However, it is high in sodium and oil, so it should be consumed in small quantities, especially by those monitoring blood pressure or calorie intake.
Mold is almost always caused by moisture. This could be from improperly dried vegetables, a wet spoon, a non-sterilized jar, or even humid air getting in before the pickle is preserved by the oil and salt.
When prepared and stored correctly in a cool, dry place, this pickle can last for up to a year. The oil, salt, and vinegar act as natural preservatives.
Mustard oil provides the traditional, pungent flavor characteristic of North Indian pickles. While you can use other oils like sesame or sunflower, the taste and preservative qualities will be significantly different.
Heating mustard oil to its smoking point helps to mellow its sharp, pungent flavor, making it more palatable while retaining its preservative properties.
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