MIXED VEGETABLE PICKLE

Ingredients

1 kg. carrots

½ kg.Tendlis (Ivy Gourd)

½ kg. raw papaya

10 green chillies

2” pc. ginger

2 pods garlic

1 litre vinegar

1 cup sugar

½ kg. oil

Few curry leaves

1 tsp. mustard seeds

Salt to taste

(For carrot pickle, use 2 kgs.carrots and omit papaya and gerkins)

Roast & grind to a paste in vinegar

100 gms red chillies

1 ½ tsp. mustard seeds

1 tsp. cumin seeds

1 ½ tsp. turmeric powder

1 tsp. black pepper

½ tsp. fenugreek seeds

1 ts. asafoetida (hing)

 Method

Wash vegetables, drain and cut into thin strips.  Do not wash after cutting.  Salt well and dry in the sun for 2 days.  Chop the green chillies, ginger and garlic finely.  Boil oil in a vessel, add mustard seeds and curry leaves.  Then add the cut masala and fry till light brown.  Add the ground masala paste, remaining vinegar and sugar and cook 5 to 10 minutes.  Then add the dried vegetables and mix well.  Bottle when cool.