Tuesday, July 30, 2013



We make this mixed vegetables pickles which can be made in a jiffy, from time to time. These are generally part of the menu in every Konkani wedding:)

The main feature of this pickle is that we use fresh vegetables like cauliflower, raw mango, carrots and ivy gourd (tendle) so that we get the crunchy taste of the vegetables when the pickle is made.

This pickle is a great accompaniment for an idli like dish we Konkanis make called Khottos. It is good with rice and dhal as well. Please remember that this pickle has a limited shelf life, perhaps 3-4 days if kept refrigerated, but the good news is that it gets finished off much before then.

I have given you the proportion for a small amount of this pickle (using 1 cup of mixed vegetable). You can build on this based on your requirement.

Usually we use vegetables like carrots, ivy gourd, and cauliflower to make this pickle.

  • Mixed Vegetables, 1 cup
  • Mustard Seeds, 1 and 1/2 tsp
  • Byadgi Red Chillies, 7
  • Asafoetida ( Hing) , a large pinch
  • Grated Ginger, 1/2 tsp
  • Salt, to taste
  • Lemon, juice of one lemon
Choose a selection of fresh vegetables ( if using cauliflower, pick out small florets) and wash them thoroughly. Pat them dry. Keep aside.
Finely chop the vegetables and smear a little salt 
Grind together the Byadgi Red Chillies, mustard seeds and asafoetida, with a little water. 
Add salt to taste
Add the ground paste to chopped vegetables and grated ginger 
Mix this thoroughly.
Finally, squeeze the juice of one lime
Mix well once again before serving

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !