Crunchy Vegetable Pickle ( Zero Oil Recipe)
by Tarla Dalal
Crisp vegetable pieces in chilli, mustard and brine (salt solution). Choose any combination of fresh winter vegetables for this pickle and finely chop them. The vegetables are then immersed in a salt solution and left aside for a day. This is done to reduce the water content of vegetables, which improves their shelf life.
The next day, spices viz. Mustard, turmeric and chilli powders are added and mixed in the pickle. The pickle is ready to serve immediately. You can refrigerate it to keep it for longer.
Crunchy Vegetable Pickle ( Zero Oil Recipe) recipe - How to make Crunchy Vegetable Pickle ( Zero Oil Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
2 1/2 cups chopped mixed vegetables (carrots , cauliflower , tendli etc.)
2 tbsp salt
2 tbsp split mustard seeds (rai na kuria)
1 1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
- Method
- Combine the mixed vegetables, salt and ½ cup of water and mix well. Bottle this pickle in a sterilized glass jar and leave aside for 1 day.
- The next day, remove 2 tablespoons of water from the pickle.
- Combine the split mustard seeds, chilli powder, asafoetida and turmeric powder with this water and blend to a smooth paste in a mixer.
- Add this paste to the prepared pickle and mix well.
- Serve immediately or store refrigerated for upto 6 months.
| Energy | 52 cal |
| Protein | 3.3 g |
| Carbohydrates | 9.2 g |
| Fiber | 4.9 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 531.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 22.4 mg |
| Folic Acid | 15.8 mcg |
| Calcium | 47.7 mg |
| Iron | 1.2 mg |
| Magnesium | 26.7 mg |
| Phosphorus | 193.2 mg |
| Sodium | 5193.1 mg |
| Potassium | 110.7 mg |
| Zinc | 0.3 mg |