Priya Mixed Vegetable Pickle 300g

Priya Vegetable Pickle is a popular South Indian pickle variety known for its tangy and spicy flavor. It’s a mix of various vegetables pickled in a flavorful blend of spices, oils, and other ingredients. Here’s a basic recipe to make Priya-style vegetable pickle at home:
Ingredients:
Mixed Vegetables (250g): Carrot, cauliflower, green beans, turnip, and cucumber (cut into small pieces)
Ginger: 1 tablespoon, finely chopped
Garlic: 1 tablespoon, finely chopped
Mustard Seeds: 1 teaspoon
Fenugreek Seeds: 1/2 teaspoon
Cumin Seeds: 1 teaspoon
Asafoetida (hing): A pinch
Red Chili Powder: 2-3 tablespoons (adjust to taste)
Turmeric Powder: 1 teaspoon
Salt: As required
Lemon Juice: 2 tablespoons
Mustard Oil: 1/2 cup
Vinegar: 2 tablespoons (optional for extra tanginess)
Jaggery or Sugar: 1 teaspoon (optional for a hint of sweetness)
Curry Leaves: 8-10 leaves
Instructions:
Prep the Vegetables:
Wash and cut the vegetables into small, uniform pieces. Pat them dry with a clean cloth to remove excess moisture.
Roast the Spices:
In a dry pan, roast mustard seeds, fenugreek seeds, and cumin seeds on low heat until aromatic. Allow them to cool, then grind them into a fine powder.
Sauté the Vegetables:
Heat half of the mustard oil in a pan. Add the ginger, garlic, and curry leaves, and sauté for a few minutes until they release their aroma.
Add the chopped vegetables to the pan and sauté them on medium heat for 5-6 minutes. The vegetables should be slightly tender but still retain their crunch.
Add Spices:
Lower the heat and add turmeric powder, red chili powder, salt, and the roasted spice powder. Mix well so that the spices coat the vegetables evenly.
Add Lemon Juice and Vinegar:
Turn off the heat and add lemon juice and vinegar (if using). Stir to combine. If using jaggery or sugar, add it at this stage and mix well.
Cool and Store:
Let the mixture cool completely.
Once cooled, transfer the pickle to a clean, dry glass jar. Heat the remaining mustard oil until it starts smoking, let it cool slightly, and then pour it over the pickle to cover the vegetables.
Rest and Serve:
Seal the jar tightly and let the pickle sit for at least 2-3 days before using it. This resting period allows the flavors to meld together beautifully.
Tips:
Store the pickle in a cool, dry place. It can last for several weeks when stored properly.
Always use a clean, dry spoon to serve the pickle to avoid spoilage.
This homemade Priya-style vegetable pickle is a great accompaniment to rice, parathas, or any Indian meal!