Veggy Pickle | How to make Veggy Pickle

1 review
Rate It!
ByShaheda Uzer
Created on 17th May 2017
  • Veggy Pickle, How to make Veggy Pickle
Veggy Pickleby Shaheda Uzer
  • Veggy Pickle | How to make Veggy Pickle (6 likes)

  • 1 review
    Rate It!
  • By Shaheda Uzer
    Created on 17th May 2017

About Veggy Pickle

A tasty pickle that can substitute the usual vegetable in meals.

Veggy pickle, a deliciously amazing recipe to treat your family members. This recipe of Veggy pickle by Shaheda Uzer will definitely help you in its preparation. Surprisingly the preparations for Veggy pickle can be done within 2880.0. Isn't it interesting. Also, the time taken for cooking Veggy pickle is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Veggy pickle is just too tempting. Cooking Veggy pickleat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Veggy pickle is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofVeggy pickle from Better Butter.

  • Prep Time20mins
  • Cook Time5mins
  • Serves4People
Veggy Pickle

Ingredients to make Veggy Pickle

  • French beans - 100 gm, cut into half inch
  • Garlic - 4 pods, chopped in halves
  • Green peas - 200 gm
  • Green chilli - 100 gm, cut into half inch pieces
  • Oil - 3 Cup
  • Fenugreek seed (methi) - 1 tsp
  • Nigella seed (kalonji) - 1 tsp
  • Mustard seeds - 1 tsp
  • Salt to taste

How to make Veggy Pickle

  1. Boil all the vegetables in an open pot then strain the veggies and dry in sunlight for 2 - 3 days.
  2. Heat oil in a pan, add mustard seeds, nigella seeds and methi seeds. Saute it for a minute and then cool. Grind this to a powder.
  3. Mix all the masalas in dry veggies and add salt. Heat oil in pan and when it smokes switch off the flame. Let it cool then add it to the veggies. Spoon this delicious pickle into dry and clean glass jars. Eat as desired.
My Tip: All veggies should be free of moisture while pickling. This pickle can be kept for at least 6 month or more.

Reviews for Veggy Pickle (1)

Sukhmani Bedi3 months ago
nice one
Shaheda Uzer
a month ago
thnkss mam..