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When I was both tempted and impatient to eat the typical konkani style mixed vegetable pickle, my mom came up with the instant recipe. The last time I ate it she had made it for me. This time however, while speaking to a friend about pickles, I suddenly realised that it had been a long time since I made this one.

My friend said that  she would love to try some too, which is what got me to make this pickle once more. Very simple and quite delicious I must say!

This is what you’ll need

Carrot: 1 vati (peeled and chopped)

Lemon: 1 vati (chopped)

Cauliflower: 1 vati (small florets)

Chilli powder: 3tsp

Mustard powder: 1 1/2tsp

Hing (asafoetida): 3/4tsp

Salt to taste

Let’s get cooking

1. Cook the chopped lemon pieces with salt until it releases water. After that add around 1 glass of water and let it boil. Keep aside to cool.

2. Mix the rest of the ingredients in a bowl.

3. Once thoroughly cooled, add the lemon mixture to the vegetables. Check salt.

4. Store in a glass bottle in the refrigerator. Remains for up to 2 weeks.

Approximate preparation and cooking time: 20 minutes.

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  1. Aps says:

    instant… i had made 2 bottles of amchi style pickle 2 months back…. just 1/4th of it remaining… i will try this method 🙂

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