Copyright © 2025, My Kitchen Diaries .All Rights Reserved
Wash the fresh veggies for the pickle well.
Towel dry and peel the raw turmeric and ginger.
Grate or finely chop the raw turmeric and ginger, awla, green chillies & carrots separately. I run them all briskly through an electric chopper in separate batches.
Spread on large plates or a newspaper and air dry or sun dry for a few hours.
Heat half of mustard oil to a smoking point. Switch off the flame. Wait for 2-3 minutes.
Add the whole spices and hing. Allow them to crackle.
Put the pan on heat again, add the ginger and saute briskly.
Add the raw turmeric and saute
Add the awla, carrots and green chillies one after the other, and saute well for 2-3 mins.
Add the jaggery and mix well.
Add the rock salt and regular sakt and mix.
Take off heat and set aside.
Heat the rest of the mustard oil in another pan until it smokes. Take off heat and allow it to cool to room temperature.
Now mix in the turmeric and red chilli powders. Add this oil to the cooked veggie mix. Mix well.
Add freshly squeezed lemon juice and mix.
Bottle it up in air tight jars. Leave out in the sun for 2-3 days. The pickle is ready.
Enjoy with dal, rice, parathas or matthi.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved