Food Science Universe (FSU)

Preparation of Mixed Vegetable Pickle (English)

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.

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