Recipe
- Carrots = 1.5 Kg
- Cauliflower = 1 Kg
- Lemon = 0.5 Kg
- Green Chilies = 0.5 Kg
- Peas = 0.5 Kg
- Total 4 Kg Vegetables
- Salt= 400 g
- Red Chillies Powder = 10 g
- Turmeric Powder = 10 g
- Black Peppers = 10 g
- Sonf = 20 g
- Kalwanji = 20 g
- Mathrae = 20 g
- Mixed Spices (Ground) = 10 g
- Edible Oil for Frying = 150 mL
- Vinegar to Cover the Pickle in Jar
Procedure
- Wash and cut all vegetables in desired sizes.
- Weigh each vegetable according to the recipe.
- Blanch the vegetables for 1-2 minutes to minimize enzyme activity.
- Cut the lemons into two halves, extract the juice and keep the peels.
- Place the blanched vegetables in potassium metabisulphite solution (0.1%) for 2-3 minutes.
- Dry by placing on muslin cloth under the fan.
- Mix and fry the mixture of vegetables, lemon rinds and all spices in a small quantity of oil to reduce moisture content (in case of oil, lemon juice will also be added in frying step).
- Place all fried mixture in a porcelain or glass jar and add vinegar and lemon juice to cover.