Mixed Vegetable Pickle

This is my mother’s wonderful pickle recipe. In Konkani language it is known as ”Kochla Naunche”. This is generally prepared during rainy season when a lot of vegetables are available.

I make this often as my daughter and my husband are very fond of it. When some of the dishes are not to their liking, then out comes the pickle bottle !! As my daughter always says that whenever a dish does not turn out well, then a spoonful of this pickle on it will make that dish very delicious !!

Ingredients :

Lemon or Raw Mango	1 ½
Cauliflower	a small bunch
Tendle/Gherkin	7-8
Ginger	½” piece
Green chilies	4
Dry Red chilies	10
Mustard seeds	5 tsps
Asafoetida	½ tsp
Water	1 cup
Salt	5 heaped tsps

Method :

• Boil water with the salt and allow it to cool completely.
• Wash cauliflower, gherkin/tendle, ginger, lemon/raw mango, and pat them dry with a clean towel.
  
• Cut cauliflower into tiny florets, chop lemon/raw mango, gherkin, ginger and green chilies into tiny pieces.
• Add all the chopped vegetables into the cooled salted water and keep it covered overnight .
• Next day, grind red chilies finely with the same salted water (in which the chopped vegetables are added). No additional water is to be used.
• Then add mustard seeds and grind (coarsely) for a few minutes. Add asafoetida to it and run the mixer to mix it well.
• Add this ground mixture to the vegetable-salted water mixture. Mix well.
• Fill this in an aritight glass jar and refrigerate it.

Note :

This is a very tasty, easy to prepare and colorful looking pickle. You can also add carrots to it. It contains no oil and no drying in the sun. The amount of chilies used depends on individual taste.The pickle when refrigerated will last for a fortnight or so.

Suggestion: It is normally eaten with freshly made Shevai, idli/Khotto, aappau etc. Ofcourse, it tastes good with rice and chapattis too.