Mixed vegetables pickle is such an integral part of any north Indian family. Come winters and this spicy, tangy mixed vegetable pickle is the most sought after condiment. I've tasted this in many restaurants and eateries in northern India but none could ever come closer to what my mother makes. She has magic in her hands. With as little ingredients as possible, she can churn up the most delicious pickle that one can brag about. Every year when I visit my mom, I not only get to taste her signature pickle during my stay, she also would pack a generous amount for me to take back home. But with Covid around, it's been 18 months that I haven't been able to travel to India and see her, let alone taste the divine pickle and relive my childhood all over again.
I started missing her and everything that a vacation would mean. Family, food and fun all looked very distant and this was pulling me down. I started feeling cooped up in this small island with no signs of travel in near future.
They say, food lifts your spirits and brings enormous happiness to one's soul. For me, food prepared by my mother is the centrepiece of all our family gatherings. It's the main ingredient that makes all our family vacations the most tasty, delicious and memorable ones. Hence, I decided to learn her signature pickle with complete humility and love. I can't tell you the peace and the pleasure I experienced in this pickle making journey. It was 100% therapeutic. Worth every minute I spent making this pickle. This pickle making was not only a great source of happiness, it was right "there". It was finger-licking good. It was mouth-watering and absolutely delectable.
Here's how this amazing recipe was made.
Ingredients:
Vegetables ;
Cauliflower - 300 grams cut into small florets.
White Radish or Daikon - 250 grams cut into 5 cm long strips.
Carrots - 250 grams cut into 5 cm long strips
Knol khol or Kohlrabi - 250 grams cut into desired shape and size. I cut them is circles.
Turnip - 250 grams cut into small cubes.
Green Chillies - 100 grams cut into small bite sized pieces
Ginger - 100 grams cut into thin discs.
Spice Mix:
Cumin Seeds - 1 teaspoon
Black Pepper - 1 teaspoon
Fenugreek Seeds - 2 teaspoons
Fennel Seeds - 4 teaspoons
Yellow Mustard seeds - 1 teaspoon
Chilli Powder - 2 teaspoons
Turmeric Powder - 1 teaspoon
Salt - 4 teaspoons or as per your taste.
Asafoetida - 1/2 teaspoon
Mustard Powder - 4 tablespoons. {I just take the black mustard seeds and grind them to powder state in a blender or mixer grinder}.
Mustard Oil - 500 ml
Vinegar - 1/3 Cup
Method:
First wash all the vegetables thoroughly and wipe them with kitchen towel.
Cut them in your desired shapes and sizes. The idea is to have crunchy bite size pieces. Please see the above pic for reference.
Once the veggies are cut, spread them on large tray lined with kitchen towel.
Now sun dry them for 2-3 hours. The idea is to dehydrate them. Remember, for any pickle, water is the enemy. Hence we want the veggies well dehydrated and dry.
While the veggies are being sun dried, lets prepare the spice mix.
In a pan, dry roast cumin seeds, black peppercorns, fenugreek seeds, yellow mustard seeds and fennel seeds on low flame until aromatic.
Once they are well roasted, keep them aside to cool down. After that grind them all together into a coarse powder and set it aside.
In a small thick bottom cauldron, heat the mustard oil until smoking point. This is mandatory to retain the pungency and characteristic aroma of the mustard oil along side retaining all its nutrients and antibacterial, antifungal, antimicrobial properties.
Allow it to cool down a little.While it's still warm, add the asafoetida, turmeric powder and the dry roasted coarsely grounded spices and set it aside.
In a fresh, clean and absolutely dry mixing bowl, add all the sun dried vegetables along with cut green chillies and the ginger slices.
Now add the chilli powder, salt and the mustard powder over the mixed vegetables. Also pour the spice mixed mustard oil over.
With the help of a clean and dry spatula, mix all the ingredients well. Ensure, all the cut vegetables are well coated with the spices and the oil.
Now, finally add the vinegar and combine all the ingredients together once again. Vinegar due to its acidic nature, not only enhances the flavour of the pickles, but also acts as a preservative.
At this stage, you will see that the pickle is ready and the aroma of the pickle has filled up your kitchen. Your pickle is ready but now it needs to sit and mature in the sunlight for it's full flavour to release.
Transfer this pickle to an airtight glass jar. Avoid Plastic jars.
Allow this pickled jar to sit in the direct sunlight for about three days. Direct sunlight provides adequate warmth to prevent the bacterial growth thus increasing the shelf life of the pickle.
That's it!! After three days, your pickle is absolutely ready to devour. You could make Paranthas and have them with this amazing pickle or just cook Rajma Chawal and enjoy this pickle along side.
Happy pickling!!