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Mixed Vegetable Pickle Recipe
|Jaggery||1⁄4 Kilogram (Mix Together And Keep For 1 Hour)|
|Malt vinegar||2 Cup (32 tbs)|
|Mustard oil||1 Kilogram|
|Turnips||1⁄2 Kilogram, thickly sliced (Shalgam)|
|Cauliflower florets||1⁄2 Kilogram|
|Carrots||1⁄2 Kilogram, 1/8 inch thick julienned|
|Turmeric powder||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Roasted pounded rye||1 Teaspoon|
|Garam masala powder||1 Teaspoon|
Serving size: Complete recipe
Calories 10495 Calories from Fat 8880
% Daily Value*
Total Fat 1005 g1545.7%
Saturated Fat 116.4 g582.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1613.8 mg67.2%
Total Carbohydrates 426 g142%
Dietary Fiber 39 g156%
Sugars 342.5 g
Protein 23 g46.1%
Vitamin A 1703.5% Vitamin C 618.3%
Calcium 74% Iron 67.3%
*Based on a 2000 Calorie diet
Microwave covered in a deep bowl oil and vegetables for 3 minutes.
Stir in turmeric, chilli powder, rye and salt and microwave further for another 5 minutes, stirring in between.
Strain jaggery and vinegar and mix in with the vegetables.
Microwave for 10 minutes.
Let it stand for 5 minutes.
Mix in the garam masala powder.
Pour into an air tight sterilized jar taking care that the ingredients are immersed in the mustard oil.
The pickle is ready for consumption.