I first prepared mixed vegetable pickle upon the insistence of my cousin, Mallika. She was in fact reminding me to make this for a very long time. Finally I made this and I am glad I gave it a try. Thanks to her, we have an enjoyable pickle to add to our menu! 

We can actually have it as a salad, if we reduce the spices and seasonings. It gives a nice crunchy feel and the kids will love it too as a salad (a nice way to sneak in veggies !). Actually using Chayote squash (Bangalore vankaya or seema vankaya) in a pickle was very new to me but it is now a regular at home. 

Also my pickles are usually very mildly spiced. So feel free to adjust the flavors as per taste. Finely chopped florets of Cauliflower can also be added to the mix.



Ingredients - 


Chayote Squash finely chopped - 1 cup
Carrots finely chopped - 1 cup
Mango finely chopped - 1 cup
*Lemons finely chopped - 1/4 cup
Green chillies chopped - 4 (or as per taste)
Ginger finely chopped - 2 Tbsp
Salt 5-6 tsp (or as per taste)
Chilli Powder 5-6 tsp (or as per taste)
Mustard Powder 8-9 tsp (or as per taste)
Fenugreek powder (roasted methi powder)  2 tsp
Turmeric 1 tsp
Seasoning (Oil 2-3 Tbsp, Mustard seeds 2 tsp, Asafoetida (Inguva) 1/2 tsp)
Lemon Juice as per taste (Optional)

* The first time I made this pickle, the chopped lemons gave a very bitter taste so the next time I omitted them. But my cousin says she never had such experience with adding chopped lemons. So please check the taste of lemons before deciding to add it to the pickle.


Just after mixing all the ingredients, this is how the pickle looks.

Method Of Preparation - 


In a mixing bowl, Add the finely chopped chayote squash, carrots, mango, lemons, green chillies and ginger.


Add salt and turmeric and leave it for about 10-15 min. 


Mix them well and add the rest of flavors. Squeeze in some lemon juice if the mango is not too sour or as per taste.


Finally heat some oil and add the rest of the seasoning and after the mustard seeds splutter, add the seasoning to the pickle.


Let the pickle rest for about 6-8 hrs so the flavors are all mixed well and the juice oozes out. Make sure to store the pickle in a refrigerator to retain freshness. A couple days should be fine even at room temperature.


Makes for 3.5 cups
Preparation Time 25 min (keep it aside for 6-8 hrs before consuming)
Posted by Harini on Saturday, September 18, 2010

3 comments

  1. madhavi Says:
  2. woww..super recipe....chustune tineyali anipistondi..very nice

     
  3. vijji komali Says:
  4. For more improvisation we can add Cauliflower, brocolli and even cabbage.

    But beautiful salad with mouthwatering dressing!!!! waahv

     
  5. Priya Says:
  6. Slurpp, fingerlicking pickle..

     
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