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Navrang Pickle Recipe

मिक्स वेज नवरंग अचार-सर्दियों के लिए । Traditional Mixed Veg pickle recipe | Indian mixed veg pickle

 

Navrang is a pickle prepared with plenty of vegetables; that’s why it is also known as a mixed veg pickle. Stock up colorful vegetables and prepare this delicious pickle. Serve this pickle with any meal or dish and bet it’s going to make it delightful.

Follow the steps below, along with the images to prepare a delicious Navrang pickle.

Directions:

1. Discard heads of 100 grams Karela from both ends, and slice them.

2. Chop radish and carrots into 1/2 inch pieces.

3. Cut cauliflower, beans, and turnip into big chunks.

4. Add enough water to the cooking vessel and bring it to a boil.

5. Add vegetables to the boiling water and blanch them for 3 minutes over a high flame.

6. Cut green chilies, ginger, and raw turmeric.

7. After 3 minutes, invert the vegetables into a sieve.

8. Lay a cloth over a tray, transfer the vegetable to it and dry them under the fan for an hour.

9. Dry roast 1/3 cup of yellow mustard over medium flame for a minute.

10. Roast 1/4 cup fennel seeds, 2 tbsp methi seeds, and 1 tsp cumin seeds for 1 or 1.5 minutes.

11. Grind the yellow mustards and other roasted spices coarsely and separately.

12. Heat 1 cup of mustard oil in the pan till it starts smoking. After that, turn the flame low and allow it to cool.

13. Add 1 tsp carom seeds, 1/2 tsp hing, 1 tsp black pepper, 1 tbsp turmeric powder to the oil and mix well.

14. Add blanched vegetables to the oil after turning off the flame.

15. Add raw Haldi, ginger, and green chilies too.

16. Add 1 tsp kalonji, 2 tbsp salt, 1 tbsp black salt, and 1/4 cup Kashmiri red chili to the pan.

17. Mix ground mustard, fennel, cumin, and fenugreek seeds in the pickle.

18. Add 1/2 cup vinegar and mix well.

19. Take the pickle out in a bowl and leave it for 4-days.

20. Navrang Pickle is ready to be served.

 

Navrang Pickle Recipe
Author: 
Recipe type: Pickle Recipe
Cuisine: Indian
 
Navrang is a pickle prepared with plenty of vegetables; that's why it is also known as a mixed veg pickle.
Ingredients
  • Turnip - 150 gms
  • Cauliflower - 200 gms
  • Radish - 150 gms
  • Bitter Gourd - 100 gms
  • Carrot - 100 gms
  • Turmeric - 150 gms
  • Beans - 100 gms
  • Ginger - 100 gms
  • Green Chilli - 100 gms
  • Yellow Mustard - ⅓ cup (45 grams)
  • Fennel seeds- ¼ Cup (25 grams)
  • Fenugreek Seeds - 2 tbsp
  • Cumin Seeds - 1 tsp
  • Mustard Oil - 1 Cup (400 ml)
  • Carom Seeds - 1 tsp
  • Asafoetida - ½ tsp
  • Black Pepper - 1 tbsp
  • Black Cumin - 1 tsp
  • Salt - 3 tbsp
  • Black Salt - 1 tbsp
  • Red Chilli Powder - ¼ Cup
  • Vinegar - ½ Cup
Instructions
  1. Discard heads of 100 grams Karela from both ends, and slice them.
  2. Chop radish and carrots into ½ inch pieces.
  3. Cut cauliflower, beans, and turnip into big chunks.
  4. Add enough water to the cooking vessel and bring it to a boil.
  5. Add vegetables to the boiling water and blanch them for 3 minutes over a high flame.
  6. Cut green chilies, ginger, and raw turmeric.
  7. After 3 minutes, invert the vegetables into a sieve.
  8. Lay a cloth over a tray, transfer the vegetable to it and dry them under the fan for an hour.
  9. Dry roast ⅓ cup of yellow mustard over medium flame for a minute.
  10. Roast ¼ cup fennel seeds, 2 tbsp methi seeds, and 1 tsp cumin seeds for 1 or 1.5 minutes.
  11. Grind the yellow mustards and other roasted spices coarsely and separately.
  12. Heat 1 cup of mustard oil in the pan till it starts smoking. After that, turn the flame low and allow it to cool.
  13. Add 1 tsp carom seeds, ½ tsp hing, 1 tsp black pepper, 1 tbsp turmeric powder to the oil and mix well.
  14. Add blanched vegetables to the oil after turning off the flame.
  15. Add raw Haldi, ginger, and green chilies too.
  16. Add 1 tsp kalonji, 2 tbsp salt, 1 tbsp black salt, and ¼ cup Kashmiri red chili to the pan.
  17. Mix ground mustard, fennel, cumin, and fenugreek seeds in the pickle.
  18. Add ½ cup vinegar and mix well.
  19. Take the pickle out in a bowl and leave it for 4-days.
  20. Navrang Pickle is ready to be served.

 

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