MIXED PICKLE
Achar/Athanu/Pickle this is a must-have in my house. I eat it with paratha, Thepla, khichdi, roti, and puri. This recipe is my fav since it has NO OIL ADDED!!! Yes, you read that right… This pickle recipe has no oil added. I hope you guys enjoy this recipe! 🙂
Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yields: 1 container (32 oz.)
Ingredients:
- 2 cups diced raw mango
- ½ cups Kerda (Capparis decidua)
- ½ cups sliced green chilies (round ½ inch thick slices)
- ½ cups diced carrots
- 2 diced lemons
- ½ cups Tindora (Ivy gourd) (round ½ inch thick slices)
- ½ cups peeled and diced ginger
- ½ tbsp Asafetida (hing)
- ½ cup salt (you can add more per your taste)
- ¼ cup mustard powder (rai na Kuria powder)
- 3 tbsps. Fenugreek powder (methi powder)
- 1 cup Kashmiri red chili powder.
- ½ tbsps. citric acid (Limbu na Phool)
- ½ tbsps. white vinegar
Directions:
- Heat a pan. Add the salt and cook for 2 mins (to make sure there is no moisture).
- Now in a big mixing bowl, mix all the ingredients till they are incorporated well.
- Adjust the salt level if needed.
- Cover the bowl and let it rest for a day (This is to make sure everything is pickled well.)
- Next day, taste and transfer into a jar. Store in refrigerator.
- Enjoy it with Thepla, paratha, khichdi, or masala puri.
Notes:
- Fresh Kerda’s are hard to find so I bought from Amazon, the ones that come in brine. (you can also skip adding this if you like)
- You can store the pickle for good 2 years. But make sure it is refrigerated.