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Mixed Veg Pickle in Oil | Pach Misali Achar 350g
Mixed Veg Pickle in Oil | Pach Misali Achar 350g
Regular price
Rs. 329.00
Regular price
Rs. 799.00
Sale price
Rs. 329.00
Unit price
per
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Mixed vegetable pickle in oil, often referred to as "mixed vegetable achaar" or simply "mixed pickle," is a popular and flavorful condiment in Indian cuisine. This pickle is made from a variety of vegetables that are sliced or diced, mixed with a blend of spices, and preserved in oil. Here's a description of mixed vegetable pickle in oil:
**Ingredients:**
- **Assorted Vegetables:** A wide range of vegetables can be used in mixed vegetable pickle, depending on personal preference and regional variations. Common choices include carrots, cauliflower, green beans, turnips, bell peppers, and green chilies. These vegetables are typically cut into small, bite-sized pieces.
- **Spices:** A mixture of spices gives the pickle its characteristic flavor and aroma. Common spices include mustard seeds, fenugreek seeds, fennel seeds, asafoetida (hing), turmeric powder, red chili powder, and nigella seeds (kalonji).
- **Oil:** Mustard oil is the traditional choice for making mixed vegetable pickle, but other oils like sesame oil or vegetable oil can also be used. The oil serves both as a preservative and as a medium to infuse the pickle with flavor.
- **Salt:** Salt is added for seasoning and preservation.
- **Acidic Agent:** Vinegar or lemon juice is often used to provide a tangy kick and aid in preservation.
**Preparation:**
1. **Preparing the Vegetables:** Wash and thoroughly dry the assorted vegetables. Cut them into small, uniform pieces. If using green chilies, they can be slit or left whole depending on the desired level of heat.
2. **Seasoning:** Toss the vegetables with salt and turmeric powder. Allow them to sit for a few hours or overnight. This step helps draw out excess moisture from the vegetables.
3. **Spice Mix:** Prepare a spice mix by roasting and grinding spices like mustard seeds, fenugreek seeds, and red chili powder. Combine this spice mix with asafoetida and nigella seeds.
4. **Oil Infusion:** Heat the chosen oil until it reaches smoking point and then allow it to cool to room temperature. Pour this oil over the seasoned vegetables, ensuring that all the vegetables are fully submerged. The oil helps preserve the pickle and imparts its own unique flavor.
5. **Acidic Agent:** Add vinegar or lemon juice to the pickle for a tangy flavor. The amount can be adjusted to suit personal taste.
6. **Storage:** Transfer the mixed vegetable pickle into clean, airtight glass or ceramic containers. It should be left to mature for a few days to several weeks, allowing the flavors to meld and intensify.
**Usage:**
Mixed vegetable pickle in oil is a versatile condiment that can be enjoyed in various ways:
- **Accompaniment:** It's commonly served as a side dish with Indian meals, complementing rice, roti, and dal.
- **Flavor Enhancer:** It can be used as a flavor booster in sandwiches, wraps, and burgers.
- **Marinades:** The oil and spice-infused pickle can be used as a marinade for meats or vegetables, adding depth and spice to grilled or roasted dishes.
- **Condiment:** It can be used as a zesty dip or spread for snacks and appetizers.
Mixed vegetable pickle in oil is known for its spicy and tangy flavor profile, making it a popular addition to Indian cuisine. It adds a burst of flavor to a variety of dishes and is a great way to preserve the goodness of seasonal vegetables for an extended period.
**Ingredients:**
- **Assorted Vegetables:** A wide range of vegetables can be used in mixed vegetable pickle, depending on personal preference and regional variations. Common choices include carrots, cauliflower, green beans, turnips, bell peppers, and green chilies. These vegetables are typically cut into small, bite-sized pieces.
- **Spices:** A mixture of spices gives the pickle its characteristic flavor and aroma. Common spices include mustard seeds, fenugreek seeds, fennel seeds, asafoetida (hing), turmeric powder, red chili powder, and nigella seeds (kalonji).
- **Oil:** Mustard oil is the traditional choice for making mixed vegetable pickle, but other oils like sesame oil or vegetable oil can also be used. The oil serves both as a preservative and as a medium to infuse the pickle with flavor.
- **Salt:** Salt is added for seasoning and preservation.
- **Acidic Agent:** Vinegar or lemon juice is often used to provide a tangy kick and aid in preservation.
**Preparation:**
1. **Preparing the Vegetables:** Wash and thoroughly dry the assorted vegetables. Cut them into small, uniform pieces. If using green chilies, they can be slit or left whole depending on the desired level of heat.
2. **Seasoning:** Toss the vegetables with salt and turmeric powder. Allow them to sit for a few hours or overnight. This step helps draw out excess moisture from the vegetables.
3. **Spice Mix:** Prepare a spice mix by roasting and grinding spices like mustard seeds, fenugreek seeds, and red chili powder. Combine this spice mix with asafoetida and nigella seeds.
4. **Oil Infusion:** Heat the chosen oil until it reaches smoking point and then allow it to cool to room temperature. Pour this oil over the seasoned vegetables, ensuring that all the vegetables are fully submerged. The oil helps preserve the pickle and imparts its own unique flavor.
5. **Acidic Agent:** Add vinegar or lemon juice to the pickle for a tangy flavor. The amount can be adjusted to suit personal taste.
6. **Storage:** Transfer the mixed vegetable pickle into clean, airtight glass or ceramic containers. It should be left to mature for a few days to several weeks, allowing the flavors to meld and intensify.
**Usage:**
Mixed vegetable pickle in oil is a versatile condiment that can be enjoyed in various ways:
- **Accompaniment:** It's commonly served as a side dish with Indian meals, complementing rice, roti, and dal.
- **Flavor Enhancer:** It can be used as a flavor booster in sandwiches, wraps, and burgers.
- **Marinades:** The oil and spice-infused pickle can be used as a marinade for meats or vegetables, adding depth and spice to grilled or roasted dishes.
- **Condiment:** It can be used as a zesty dip or spread for snacks and appetizers.
Mixed vegetable pickle in oil is known for its spicy and tangy flavor profile, making it a popular addition to Indian cuisine. It adds a burst of flavor to a variety of dishes and is a great way to preserve the goodness of seasonal vegetables for an extended period.
