Name: A fresh haldi and mixed vegetables pickle. recipe by Monal Patel at BetterButter
Yield: 0
Ingredients: 200 gms yellow turmeric; 100 gms White turmeric; 2 capsicums; 2 cucumbers; 3 carrots; 4 lemons; 100 gms green chillies ( vadhvani ); 4 regular green chillies; 3 tsp salt; 2 tsp oil; 1 tsp sugar; 4 tsp broken mustard seeds/ rai ki daal

Ingredients Serving: 0

200 gms yellow turmeric
100 gms White turmeric
2 capsicums
2 cucumbers
3 carrots
4 lemons
100 gms green chillies ( vadhvani )
4 regular green chillies
3 tsp salt
2 tsp oil
1 tsp sugar
4 tsp broken mustard seeds/ rai ki daal

Instructions

Peel both the turmerics, wash properly and let it drain in a colander. Wash all the other vegetables and dry them on a kitchen towel. Wash the green chillies, slit them or cut them into big pieces, remove the seeds with the tip of a knife.
Make thin and even slices of the turmeric and all the other vegetables. Spread the slices of turmeric in a broad, shallow vessel, sprinkle 1 tsp salt and squeeze a lemon all over it. Add the other vegetables and sprinkle 2 tsp salt.
Squeeze 2 more lemons all over it. Spread the rai ki daal, sugar and oil evenly, toss and mix well. Add few pieces of lemon. Check the salt, add if required and mix well. Cover and keep it at a room temperature for 24 hours or overnight.
Your pickle is ready, fill it in a clean glass jar or any container. Store it in the fridge till consumed. (This stays crisp for 5 to 6 days. You can make it in half the quantity too).

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