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| Prep Time | 15 minutes |
| Servings |
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Ingredients
- Cauliflower(cleaned and cut into small pieces ) - ½ cup
- Carrot(outer skin scraped off, cut into small pieces ) - ½ cup
- Fresh ginger(skin scraped off, cut into small pieces ) - 1” piece
- Raw tender turmeric( skin scraped off, cut into small pieces) - 1” piece
- Mango ginger(skin scraped off, cut into small pieces ) - 1” piece
- Onion( peeled, washed and chopped ) - 1 nos
- Lemon( extracted juice ) - 4 nos
- Salt(for taste) -
- Chilli powder - 2 to
- Turmeric powder - 1 tsp
- Asafoetida powder - 1 tsp
- Mustard - 2 tsp
- Cooking oil - 2 tsp
Ingredients
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Instructions
- Wash and drain all the cut items except onion, and put them on a sieve to drain.
- Let it sizzle for a while and add to the mixed items quickly. Mix well and store in a dry container.
- This pickle can be used from the first day itself with chappathi, poori and the like as well as with curd-rice.
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