Instant Indian Vegetable Pickle
Ingredients
- 3 raw mangoes, diced into 1/2 cm cubes
- 100 grams carrots, diced into 1/2 cm cubes
- 100 grams beans, chopped similarly
- 3 inches ginger, finely chopped
Marinating paste
- 20 small garlic cloves
- 1 tablespoon peppercorns
- 2 tablespoons white poppy seeds
- 50 grams cashews
- 1 small bunch coriander
- 1 small bunch mint leaves
- juice of 1 lemon (for vegetables) + juice of 2 lemons (for paste)
- 20 green chillies
- 1 teaspoon turmeric
- 1/4 teaspoon asafoetida
- salt to taste
Preparation
Clean and dry all the vegetables on a kitchen towel, chop them finely and tip them into a mixing bowl and add the juice of one lemon and a teaspoon of salt and mix through the vegetables.
In a small mixing jar, add the ingredients for the marinating paste and grind to a smooth paste without adding any water. Mix this paste through the vegetables and let it sit for at least 2 hours before serving.
Storage tips
It stays fresh for a week to a fortnight and needs to be kept in the fridge at all times.
