Ingredients: Mango (Raw) - diced into 1/2 centimetre cubes, grams Carrot (Gajjar) - diced into 1/2 centimetre cubes, grams Green beans (French Beans) - chopped similarly, inch Ginger - finely chopped, cloves Garlic, inch Ginger, tablespoon Whole Black Peppercorns, tablespoons Poppy seeds, grams Cashew nuts, (Dhania) Leaves - small bunch, Leaves (Pudina) - small bunch, Lemons - juiced, Green Chillies, teaspoon Turmeric powder (Haldi), teaspoon Asafoetida (hing), - to taste, Vegetarian diet
Instructions: To begin making the Instant Mixed Vegetable Pickle recipe, clean and dry all the vegetables on a kitchen towel.Chop them finely and tip them into a mixing bowl and add the juice of one lemon and a teaspoon of salt and mixed through the vegetables.In a small mixing jar, add the ingredients for the marinating paste and grind to a smooth paste in a grinder without adding any water.Mix this paste through the vegetables and let it sit for at least 2 hours before serving.It stays fresh for a week to a fortnight and needs to be kept in the fridge at all times.Serve Instant Mixed Vegetable Pickle with curd rice for a comforting week day meal.