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Crunchy Vegetable Pickle ( Zero Oil Recipe)
Tarla Dalal
06 December, 2024
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Table of Content
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.
Tags
Preparation Time
15 Mins
Cooking Time
None Mins
Total Time
15 Mins
Makes
3 servings
Ingredients
Main Ingredients
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.
Crunchy Vegetable Pickle ( Zero Oil Recipe) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 52 cal |
| Protein | 3.3 g |
| Carbohydrates | 9.2 g |
| Fiber | 4.9 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 5193.1 mg |
Click here to view Calories for Crunchy Vegetable Pickle ( Zero Oil Recipe)
The Nutrient info is complete
Leena_Dhoot
March 13, 2025, midnight
Great mustard seasoning!! its so different than the usual pickles that all taste the same! Awesome!
Foodie #524739
March 13, 2025, midnight
Javier
March 13, 2025, midnight
yes its a good recipe. ..but you can skip the Chili powders . only salted and lemon juice in water will work well.
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