MIXED VEGITABLE PICKLE/Spicy,Tangy and Sweet mixed Vegetable Pickle.

Mixed Vegetable Pickle is a  lip smacking, little spicy, tangy and sweet pickle made with vegetables, and adding coarsely ground spicy powders,raw Mango pieces, Jaggery and Tamarind Pulp.You can store this Pickle in refregerator for 2 weeks.

The following ingredients are needed to prepare this mixed Vegetable pickle recipe.

Ingredients:-

Raw Mango.                  - 1 medium size
Bitter gourd.                   - a small one
Jaggery.                         -1/2 cup grated
Yam.                               - a small piece
Tamarind.                       - a marble size
Hing powder.                  -1 tsp
Coriander seeds.            -2 tbsp
White Sesame seeds.    -1tbsp
Mustard seeds.               -1 tsp
Fenugreek/ Methi seeds. -1/4 tsp
Dry Red chillies.               -8
Gingely oil.                       -1tsp
Mustard seeds.                -1 tsp
Curry leaves.                    -1spring

Instructions:-

Heat a pan on medium flame and dry roast Coriander seeds, White Sesame seeds, Mustard seeds and Methi seeds seperately and then keep them together on a plate.

Heat little Gingely oil in the same pan and roast the dry Red Chillies in oil till crispy and keep aside.

When cooled grind all the roasted items together to a little coarse powder.Keep aside

Soak a marble size Tamarind in little hot Water and extract the pulp.Keep aside.

Wash and cut the Bitter gourd lengthwise and remove all the seeds and chop them into medium pieces and keep aside.

Clean and remove the outer skin of a small Yam piece and chop into medium square pieces and wash them well in water and keep aside.

Pressure cook the chopped Bitter gourd and Yam pieces adding 2 cup of Water for 2 whistles and keep aside.

Chop 1medium Raw Mango with skin into medium square pieces and keep aside.

Add grated Jaggery in a vessel and add little Water.Boil till the Jaggery dissolves in Water and keep aside.

Method:-

In a cooking vessel boil 2 cups of Water.

Add the chopped Raw Mango pieces and cook till soft.

Discard the cooked water from the pressure cooker and add the cooked Bitter gourd pieces and cooked Yam pieces and mix with the cooked Mango pieces in the cooking vessel.

Add Salt and mix well and boil for 2 minutes.

Add Jaggery syrup and stir well till the Jaggery mix with the vegetable pieces.

In a small bowl add the coarse powder of the roasted items with little Water and mix well without any lumps and add this ground mixture into the cooking vessel and mix well with the cooked vegetables.

Add the extracted Tamarind pulp. Mix and boil well for few minutes till the gravy thickens.

Check Salt and sweetness and add if needed.

When the mixture in the cooking vessel starts to thicken add Hing powder and mix well and switch off the flame.

Heat GingelyOil in a pan and splutter Mustard seeds and saute well.

Add Curry leaves and fry for a second and switch off the flame.

Pour this seasoning into the mixed vegetable pickle in the cooking vessel and close the vessel with a lid to retain the flavour of the seasoning.

After cooling, the Pickle will become little thick.Store the Pickle in dry and clean Glass bottle.

A very tasty , little tangy, little spicy, sweet, delicious and lip smacking Mixed Vegetable Pickle is ready to serve as a side dish with Rice.

You can store this Mixed vegetable Pickle  in refrigerator for 2 weeks..Always use clean and dry spoon to take out the pickle from the container to get a long store life,shelf life.