India is a land of tongue-tickling “pickles” where vegetables, fruits, or animal products are preserved in vinegar, oil, or salt along with antimicrobial spices. Today I made a simple instant pickle using an unusual combination of vegetables and fruit…..Granny Smith apples, Delhi carrots, amla, and green Capsicum….. colourful and healthy. A simple combination of salt, chilly powder, turmeric, and fenugreek was added both to enhance its taste and preservation. The result was…… Picklicious……
Ingredients for Instant pickle Recipe
- Carrots grated 1 cup
- Amla grated 1/2 cup
- Finely diced capsicum 1/2 cup
- Diced green apples 1 cup
- Sesame oil 1 tbsp
- Mustard seeds 1 tsp
- Asafoetida 1/2tsp
- Chilly powder 4 tbsp
- Turmeric powder 1 tsp
- Salt 2 tbsp
- Roasted fenugreek powder 1/4tsp
Preparation Method
- Mix all chopped vegetables. Add salt and mix well.
- Heat oil, splutter mustard. Add in asafoetida and switch off the flame. Add the turmeric and chilly powder to the hot oil and saute well.
- Add this spice paste to the salted vegetables. Mix well and sprinkle the fenugreek powder and allow to marinate at room temperature for about 4 hours.
- Refrigerate and use when required.
- This pickle has a refrigerated shelf life of 1 week.
And the Instant Pickle is ready 🙂
