Navrang Pickle Recipe | Traditional Mixed Veg Pickle Recipe
Winter brings colorful vegetables with it, and with colorful vegetables, you can prepare mixed veg Navrang pickle. Serve the pickle with food/meal and see how it doubles the fun. Prepare it once and enjoy it for 6 months. Let's get started!
Ingredients for Navrang Pickle:
Turnip - 150 gms
Cauliflower - 200 gms
Radish - 150 gms
Bitter Gourd - 100 gms
Carrot - 100 gms
Turmeric - 150 gms
Beans - 100 gms
Ginger - 100 gms
Green Chilli - 100 gms
Yellow Mustard - 1/3 cup (45 grams)
Fennel seeds- 1/4 Cup (25 grams)
Fenugreek Seeds - 2 tbsp
Cumin Seeds - 1 tsp
Mustard Oil - 1 Cup (400 ml)
Carom Seeds - 1 tsp
Asafoetida - 1/2 tsp
Black Pepper - 1 tbsp
Black Cumin - 1 tsp
Salt - 3 tbsp
Black Salt - 1 tbsp
Red Chilli Powder - 1/4 Cup
Vinegar - 1/2 Cup
Navrang Pickle Recipe:
To prepare the pickle, we will start by chopping the vegetables. Take 100 grams of Karela, discard the head from both ends, and slice it.
Peel and chop radish and carrots into 1/2 inch pieces. Next, chop cauliflower, beans, and turnip into big pieces.
The next thing to do is blanch the vegetables. For that, add enough water to the cooking vessel and bring it to a boil. Add vegetables to the boiling water and cook for 3 minutes correct over a high flame.
Meanwhile, cut green chilies, ginger, and raw turmeric. Immediately after 3 minutes, turn off the flame and invert the vegetables into a sieve.
Lay a cloth over a tray and spread vegetables on the laid cloth once the water in it drains out. Dry the vegetables under the sun for 2 hours or 1 hour under the fan.
After 1.5 hours, you will see the vegetables have dried completely. Now let's get straight to pickle masala preparation.
Dry roast 1/3 cup of yellow mustard for a minute over medium flame. Next, dry roast 1/4 cup of fennel seeds, 2 tbsp of methi seeds, and 1 tsp of cumin seeds briefly for 1 or 1.5 minutes.
Now coarsely grind the yellow mustards and other roasted spices separately.
Heat 1 cup of mustard oil in a pan. Heat the oil till you can see the smoke coming out to get rid of mustard oil bitterness. Turn the flame low once you can see smoke coming and allow the oil to cool.
Once the oil cools down, add 1 tsp of carom seeds, 1/2 tsp of hing, 1 tsp of black pepper, 1 tbsp of turmeric powder, and mix well. Turn off the flame and add blanched vegetables to the oil. Add raw Haldi, ginger, and green chilies.
Now add 1 tsp of kalonji (optional), 2 tbsp of salt, 1 tbsp of black salt, 1/4 cup of Kashmiri red chili, and mix well. Add ground mustard, fennel, cumin, and fenugreek seeds to the Kadai and mix well.
In the end, add 1/2 cup vinegar to the pickle and mix well. You can use apple cider or any vinegar for pickles.
Navrang Pickle is ready to be served. It is colorful as well as delicious. Store it in a glass or food-grade container and enjoy the pickle for 6 months.
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