Assorted Pickle
by Tarla Dalal

A sweetish pickle, made with a unique combination of veggies like baby corn, shallots, carrot and beetroot, this Assorted Pickle is quite versatile, and may be served as a pickle or salad, to accompany any meal. Although it takes a little time to prepare, as the veggies have to be cooked in the marinade till tender, the pickle stays fresh in the fridge for at least five days, justifying the effort that goes into making it. You will also love the sight of this pickle, as it gets a vivid pink hue, thanks to the beetroots.

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Assorted Pickle recipe - How to make Assorted Pickle

For The Marinade
3 cups water
1/2 cup vinegar
1/4 cup sugar
10 to 12 black peppercorns (kalimirch)
4 bayleaves (tejpatta)
salt to taste

Other Ingredients
1 cup baby corn , cut diagonally
1 cup carrot juliennes
3/4 cup beetroot slices
3/4 cup shallots (madras onions)

Method
For the marinade

Combine all the ingredients in a deep kadhai, mix well and cook on a medium flame for 5 to 6 minutes or till it starts boiling, while stirring occasionally. Keep aside.

How to proceed

Clean and wash all the vegetables and add to the prepared marinade, mix well and cook on a medium flame for 30 minutes or till the vegetables are slightly tender, while stirring occasionally.
Allow it to cool completely. Store in an air-tight container and refrigerate and serve chilled.

Nutrient values (Abbrv) per cup