No Oil Mix Veg Pickle Recipe | Instant Pickle Recipe

No Oil Mix Veg Pickle Recipe

Description:

This “No Oil Mix Veg Pickle” is a delicious and tangy instant pickle recipe that’s perfect for adding a burst of flavor to any meal. Made with fresh vegetables like lemon, carrots, and green chilies, and a special blend of spices, this pickle is prepared without any oil, making it a healthier option. It uses vinegar and a unique method of thickening with cornflour to create a delightful pickle that’s both flavorful and easy to make.

Ingredients:

• Lemons: 7-8 (clean, large-sized)
• Carrots: 3 (orange or red, as available)
• Green Chilies: A few (to taste)
• Garlic: 8-10 cloves (chopped)
• Cornflour: 2 tablespoons
• Water: 2 cups

For the Spice Mix:

• Cumin Seeds: 1 tablespoon
• Fennel Seeds: 1 tablespoon
• Coriander Seeds: 1 tablespoon
• Yellow Mustard Seeds: 1 teaspoon
• Mustard Seeds: 1 teaspoon (if yellow mustard seeds are unavailable)
• Nigella Seeds (Kalongi): 1 teaspoon
• Fenugreek Seeds: ½ teaspoon
• Bay Leaf: 1
• Turmeric Powder: ½ teaspoon
• Kashmiri Red Chili Powder: 1 tablespoon
• Asafoetida (Hing): ¼ teaspoon
• Red Chili Flakes: 1 teaspoon

For Seasoning:

• Salt: 4 tablespoons (adjust to taste)
• Vinegar: ½ cup (white vinegar)

Instructions:

1. Prepare Vegetables:
   • Cut the lemons into 4 pieces each and remove the seeds.
   • Peel and cut the carrots into thick chunks.
   • Slice the green chilies and chop the garlic.
2. Prepare Spice Mix:
   • In a dry pan, heat over low flame and roast the cumin seeds, fennel seeds, coriander seeds, yellow mustard seeds, mustard seeds, nigella seeds, fenugreek seeds, and bay leaf for 3-4 minutes, until fragrant.
   • Let the roasted spices cool and then grind them into a coarse powder.
   • Now add turmeric, chilli, asafoetida and chilli flakes to it.
3. Make the Pickle:
   • In a large pan, add 2 cups of water and bring to a boil.
   • Add the chopped carrots, lemon pieces, green chilies, and garlic to the boiling water.
   • Stir in the prepared spice mix and salt.
   • Add vinegar and mix well.
   • Let the mixture boil for 4-5 minutes.
4. Thicken the Pickle:
   • In a small bowl, mix the cornflour with a little water to make a smooth paste.
   • Gradually add the cornflour paste to the boiling pickle, stirring continuously.
   • Cook for an additional 3-4 minutes until the pickle thickens to your desired consistency.
5. Cool and Store:
   • Allow the pickle to cool to room temperature.
   • Transfer the cooled pickle to a clean, dry glass jar or plastic container.
   • The pickle can be consumed immediately, but its flavor will develop more after 7-10 days.

Tips:

• Ensure all utensils and jars are completely dry to prevent spoilage.
• Adjust the spice levels according to your taste preference.
• This pickle does not require sun exposure due to the use of vinegar and salt as preservatives.

Enjoy your flavorful and healthy no-oil mix veg pickle with your favorite meals!

Recipe video of oil free pickle