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pickle recipe

Different types of vegetables are available in every season. Now winter has started, during this time spinach, mustard, fenugreek, carrot, radish, cabbage and many vegetables have come in the market. It is included in your diet in different ways. The most common pickle is also in this. During this period, pickles of carrots and radish are consumed a lot. Eating it with roti and vegetables doubles its taste. If it is eaten in limited quantity, it is also beneficial for health. Pickles are rich in probiotics due to the fermented process, which is beneficial for gut health.

In the winter season, you can make pickles of many vegetables other than carrots. It can be prepared quickly when needed and can also be stored for a long time. Let us know about the recipes of 3 pickles made in winter.

Cabbage Pickle

To make this, wash and clean the cabbage and cut it into normal size. Add turmeric and salt in water in a pan and boil chopped cabbage for four to five minutes. Now take it out of water and spread it on a cotton cloth. Keep it in the sun for 1 to 2 hours to dry. Now take green chillies and cut them finely or lengthwise. Now add 1/2 tsp fenugreek seeds, 1/2 tsp cumin and 1/4 tsp celery in a pan and fry for half a minute. Now add 2 tablespoons fennel, 2 tablespoons mustard seeds and fry for 1 minute. Now take it out in a mixer and grind it coarsely. Now keep the cabbage and green chillies together and add these spices over it. Add asafoetida, garam masala, red chilli powder, turmeric, salt, mustard oil, vinegar and nigella seeds and mix it. Now take it out in a jar.

Amla pickle

Amla juice is consumed a lot during the winter season or some people like to eat its jam. You can also make pickle from it. For this, take raw Amla and wash it. After this dry it with cotton cloth. After this, pour water in a pan, place Amla and steam it for 15 minutes. Now wash the green chillies and dry them with cotton cloth. You can cut it lengthwise or finely.

Now, in a pan, fry 1 tablespoon black mustard, 1 tablespoon yellow mustard, 1 tablespoon cumin, 1 tablespoon coriander seeds, 1 tablespoon black pepper, 1 tablespoon fennel and 1 teaspoon fenugreek seeds on low flame. Now cool it and grind it in a mixer. Now add 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon Kashmiri red chili powder and 2 teaspoon dry mango powder.

Amla Pickle (Credit: Instagram/chatorehumtum)

Now separate the kernels of steamed Amla. Now put oil in a pan and heat it lightly. Now add spices, green chillies and dried amla to it and mix well. Now add 3 tbsp white vinegar, salt as per taste and mix. Keep the gas off, so that all these ingredients mix well.

Turnip Pickle

To make this, wash and peel 1 kg turnip. Cut it into long or square shapes. Add salt and keep it in the sun or in a sieve for 2 to 3 hours so that the water drains out. Now lightly fry 2 tablespoons mustard seeds, 1 teaspoon fenugreek seeds and 1 teaspoon fennel and grind them coarsely. Now mix turmeric, red chilli powder, salt and ground spices in a bowl. Now heat mustard oil in a pan and turn off the gas. Let the oil cool down a bit. Now add spices and turnip to it. If you want to make slightly sour and sweet pickle then add jaggery and vinegar in it. Now mix them well. If you want to cook it lightly then stir it on low flame for 5 to 7 minutes. Take it out in a jar.