Under 2 minutes quick pickle vegan and glutenfree

If you have been following my blog for sometime now, you know that i hate elaborate recipes. I like to cook with simple ingredients and very simple recipes. This pickle is on the brief, so easy to make, takes less than 2 minutes to make and it is made with the simple ingredients that you will have in your kitchen for sure.

Tips:

• Don’t cut the veggies too thin. You want to retain  the crunch so the vegetables so cut them thick so that they don’t go soggy while cooking.
• Cook on high flame.

Prep time: Under 2 minutes.

Cooking times: 40-50 seconds

Ingredients:

Seasonal veggies.

Carrot:5-6 . Peeled. Cut in half and then half. Check image here.

White turnip: 3 (medium sized). Peeled. Cut in half and half.

Green chillies: The more the merrier.

Cauliflower (optional). I didn’t add but you must if you have one.

Radish: 1 big. Peeled. Cut in half and half.

Spices:

• Black mustard seeds: 1 tablespoon
• Small mustard seeds (rai) black (mostly used for pickle, they look like black mustard but these are smaller in size) if you can’t find this then crush 1 tbsp black mustard coarsely in a blender: 2 tbsp. See image

• Carom seeds: 1/2 tbsp
• Coriander powder: 2 tbsp
• Red chilli powder: 1/2 tbsp
• Salt: 2 tbsp
• Dry mango powder: 1 tbsp
• Mustard oil: 3 tbsp
• Vinegar/lemon juice: 1 tbsp

Method:

1. Heat oil.
2. Dunk in the cut veggies. Make sure the flame  is on HIGH.
3. Mix them well.
4. Add the spices/salt. Mix well. Do all this very quickly.
5. After mixing for a few seconds. Add vinegar or lemon juice.
6. Mix well. The pickle is ready.
7. Let this cool down. After the pickle has cooled down properly , transfer to a jar.
8. This pickle should be eaten within days.
9. Adjust salt if you have to.
10. Tip: if you want the pickle to last longer – add some mustard oil in the jar in which you have transferred the pickle. The extra oil will add life to this pickle.

For easy paneer/tofu dinner recipe, click here.

For authentic daal recipe, check the page here.