Inthe world of Indian cuisine, pickles are more than just condiments; they are an integral part of our culinary heritage. Among the myriad pickle varieties, Mixed Vegetable Pickle stands out as a vibrant and delightful medley of flavors, colors, and textures. Today, we embark on a culinary journey to explore the art of making this beloved pickle right in your own kitchen.
Mixed Vegetable Pickle, often referred to as “Achar” in Hindi and “Oorugaai” in Tamil, is a tantalizing blend of various vegetables marinated in a heady mixture of aromatic spices and oils. What makes it truly special is the harmonious mingling of sweet, sour, spicy, and tangy notes, creating a complex and utterly satisfying taste experience. The beauty of this pickle lies in its versatility; it can elevate a simple meal of rice and dal or roti or become the star of your sandwich.
More pickle recipes to try:
Mixed Vegetable Pickle: Taste the Tradition
- Assorted Vegetables carrots, cauliflower, green beans, lemon, raw mango and green chillies - 2 cups, chopped into bite-sized pieces
- Gingelly Oil - 1/2 cup
- Mustard Seeds - 2 tablespoons
- Fenugreek Seeds - 1 teaspoon
- Fennel Seeds - 1 teaspoon
- Asafoetida hing - 1/4 teaspoon
- Red Chili Powder - 2-3 tablespoons adjust to taste
- Turmeric Powder - 1 teaspoon
- Salt - 2 tablespoons adjust to taste
- Vinegar - 1/4 cup
- Wash and thoroughly dry the vegetables. Cut them into uniform, bite-sized pieces.
- Spread the chopped vegetables on a clean, dry cloth or tray and leave them under the sun for a few hours. This step helps remove moisture from the vegetables, ensuring a longer shelf life for your pickle.
- In a dry skillet, lightly roast mustard seeds, fenugreek seeds and fennel seeds until they release their aroma. Let them cool, then grind them into a coarse powder.
- In a large, dry bowl, combine the sun-dried vegetables, ground spice mix, asafoetida, red chili powder, turmeric powder, and salt. Mix well to ensure the spices coat the vegetables evenly.
- Heat the mustard oil until it starts to smoke. Allow it to cool slightly, then add vinegar to the oil. Pour this mixture over the marinated vegetables and mix thoroughly.
- Transfer the mixed vegetable pickle into a clean, dry glass jar. Ensure the pickle is fully sub-merged in oil. Seal the jar tightly.
- Place the sealed jar in a cool, dark place for about a week. In day time you can keep the jar in sunlight for a week. During this time, the flavors will meld and intensify.
- Your homemade Mixed Vegetable Pickle is now ready to be enjoyed. It can be stored for several months if kept in a cool, dry place.
Creating your own Mixed Vegetable Pickle at home is a rewarding culinary adventure. With each spoonful, you will savor the rich, robust flavors of India’s diverse cuisine, and every bite will transport you to the vibrant streets and kitchens of the subcontinent. So, roll up your sleeves, gather your ingredients, and embark on this delightful journey of pickle-making. Your taste buds will thank you!