Vegetable Pickle Best For Stomach And Indigestion Problem

About the Recipe

Vegetable Pickle of Radish, Carrot and Green Chili is a perfect combination to cure stomach and indigestion problems. It is healthy and full of nutrients. Serve this pickle for tiffin for kids, and office goers with paratha packed in Oddy Uniwraps. It keeps food fresh for longer hours and is healthy than aluminum foil.

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Ingredients

3 -4 carrots, 3-4 radishes,
1/4 kg chilli (or as per spicy requirement)
2 tbsp Turmeric and salt as required
2-3 tsp black mustard seeds, 1 tsp yellow mustard seeds
15-20 black peppercorns, 3+1/2 tsp fennel seeds.
1/4 tsp methi seeds, 1/2 tsp ajwain
1 tsp kalonji seeds, 1 tsp red chili powder, 2 tsp amchur powder
4-5 tbsp mustard oil, pinch of asofetedia
8-10 pods of finely chopped garlic, Oddy Uniwrap

Directions

Wash, clean, scrape, chop off the unwanted edges of the radish and carrot. Cut the radish and carrots into equal parts vertically and further cut them finely and horizontally.
In carrots remove the extra thick part. Wash and dry the Green chilies and cut into two halves. and green chilies fine and horizontally.
Take chili as per required spiciness. TAke all the chopped vegetables into a big vessel, add haldi and salt. Mix it well and cover and keep for 2 hours.
Strain the water from the vegetables. Place the vegetables on a towel and allow it to dry in sun for 3-4 hours or for 2-3 days for best results.
In a pan, take black mustard seeds, yellow mustard seeds, black peppercorns. Roast it for one minute on slow flame. Then add fennel seeds.
Light roast everything on very slow flame for 5-6 minutes by stirring the ingredients continuously. Switch off the gas, add methi seeds and ajwain and mix again.
Now grind all the roasted dry spices into a coarse powder. Remove into another bowl, add kalonji seeds, red chili powder, amchur powder and mix it with a spoon.
In a kadhai, heat mustard oil till its smoking hot and allow it to cool. When the oil is still lukewarm and not completely cold, add asofetedia and finely chopped garlic. Let it fry in the oil.
Take the dried vegetables in a bowl, add the dry spice masala. Mix it well till vegetables are coated in masala. Add salt if required.
Add oil when it slightly cold or still lukewarm. Mix the vegetables well with oil and masala. Add more masala again and keep mixing till vegetables are nicely coated in oil and masala.
Take a glass bottle. Make sure it clean, dry and moisture free. Fill the pickle in the bottle and store it in clean and dry place. Serve pickle with paratha packed in Oddy Uniwraps for kids tiffin or for office.

Recipe Images

Recipe by

Meenu Gupta Kitchen

Meenu Gupta Kitchen is an Indian Food Channel that showcases the best Indian vegetarian recipes that can be cooked with ingredients easily available at home.