indianMediumveganvegetariandairy freenut free

Mixed Pickle

Name: Mixed Pickle
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Cuisine: indian
Ingredients: 150 g raw mango (peeled and cut into small cubes); 2 pcs lemon (cut into small wedges, seeds removed); 100 g carrot (peeled and cut into small sticks); 6 pcs green chili (cut into small pieces); 2 inch ginger (peeled and cut into thin sticks); 2 tbsp mustard seeds (coarsely crushed); 1 tsp fenugreek seeds (lightly crushed); 1 tbsp fennel seeds (lightly crushed); 1 tsp nigella seeds; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 pinch asafoetida; 0.5 tsp salt; 0.25 cup mustard oil

RATING

4.6/5(187)

TASTE SCORE

8/10

A bold Indian pickle made with chopped mango, lemon, carrot, green chili, and ginger tossed in mustard oil and warming spices. It turns tangy, spicy, and deeply flavorful as it sits, making every simple meal more exciting.

PREP

30m

COOK

10m

SERVES

1 TBSP

112 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Prepare the fruits and vegetables.
1.Wash and dry the raw mango, lemon, carrot, green chili, and ginger very well.
2.Peel and cut the raw mango into small cubes.
3.Cut the lemon into small wedges and remove the seeds.
4.Cut the carrot, green chili, and ginger into small, even pieces.
TIPAny moisture can spoil the pickle, so dry everything thoroughly before mixing.
mix · ~5 min
Mix the pickle ingredients.
1.Add raw mango, lemon, carrot, green chili, and ginger to a large dry bowl.
2.Add crushed mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, turmeric powder, red chili powder, and salt.
3.Mix well until the spices coat everything evenly.
temper · ~4 min
Heat the mustard oil.
Warm the mustard oil in a small pan until it reaches smoking point, then turn off the heat. Add asafoetida and let the oil cool until just warm.
TIPHeating the oil fully removes its raw sharpness and gives the pickle a cleaner flavor.
mix · ~3 min
Pour in the oil and combine.
Pour the warm mustard oil over the mixed ingredients and stir well so every piece is coated. Transfer the pickle to a clean, dry glass jar and press it down lightly.
rest · ~2880 min
Let the pickle mature.
Cover the jar and keep it in a cool, dry place for 2 to 3 days, shaking or stirring once daily. The vegetables will soften slightly and the flavors will meld beautifully.
serve
Serve the mixed pickle in small portions.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the mango, lemon, carrot, chili, and ginger completely after washing; even a little water can shorten the pickle's shelf life.
2
Let the mustard oil cool to just warm before pouring, so it blooms the spices without softening the vegetables too quickly.
3
Use a clean, dry glass jar and always remove pickle with a dry spoon to prevent spoilage.
4
Shake or stir the jar once a day during the 2 to 3 day resting time so the salt and spices distribute evenly.
5
If the lemon peel tastes too firm after a day, let the pickle mature another day until the wedges soften slightly.
6
Press the pickle down in the jar so the oil coats the top layer well; exposed pieces can dry out or discolor.

RECIPE VARIATIONS