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(575) Mix Pickle

Mixed pickle is a type of pickle that includes a variety of vegetables and fruits, typically preserved by marinating in a mixture of spices, oil, and sometimes raw mango water or lemon juice. Common ingredients include Mango, Carrot, Gunda( Clammy berries  or Cordia oblica), Garmar(Coleus roots), Lemon, Green chilies, Green pepper corns, Guvar fali, Turmeric and Kerda ( Capparis desidua). All above ingredients available in the different season so throughout the year we have to keep wa Aapickling  the seasonal variety and finally mix all together in the summer season when we get raw mangoes and gunda. It is a popular condiment in Indian cuisine, often served as a side dish to enhance the flavor of main dishes like rice, curry, and Roti. The mix of different textures and flavors, from tangy and spicy to sour and salty, makes it a unique and versatile addition to meals.

Ingredients

Method

  1. Heat Mustard oil in a thick bottom pan until it reaches its  smoking point. Switch off the flame and keep aside to cool down.
  2. Strain required a quantity of Green Chillies pickle, Garmar, Green pepper corn, Lemon Kerda, Kamal kakdi, Guvar and Turmeric pickle at least for 1 hour.
  3. Wash and wipe Gunda and Mango.
  4. Cut Mango into small size pieces and keep aside.
  5. Separate stalks from the Gunda. Cut each Gunda into 4 and remove seeds and keep aside.
  6. Don’t throw seeds. As mucilaginous pulp of fruit, which remains stuck with seeds, have medicinal value and when pickle will season in a week time whole mucilaginous pulp will mix with pickle.
  7. Wash and wipe orange colour carrot. Cut them into 1 inch long pieces and keep aside.
  8. In a big mixing pan, mix Mango, Gunda and Carrot pieces with mustard oil and Castor oil.
  9. Mix all strained pickles in a above mixing pan.
  10. Now add mix pickle masala and Til oil. Mix well.
  11. Store in an air tight glass jar at room temperature. After tightly filling the jar with pickle, pour extra oil on the top and make sure that the layer of the oil is above the pickle layer so that there will be no mould attack on the pickle but if you are storing the pickle in the refrigerator then no need to add extra oil.
  12. Whenever you feel that even in the refrigerator your pickle is changing colour it means your pickle isn’t sufficiently coated with oil then add extra oil so it will remain in good condition the whole year.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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