Mixed Pickle – Spizerita
No-oil mixed pickle recipe with raw mango, carrots, and chili; perfect for paratha, thepla, or khichdi. Easy to make, lasts up to 2 years when refrigerated.
Ingredients
- 2 cups diced raw mango
- ½ cups Kerda (Capparis decidua)
- ½ cups sliced green chilies (round ½ inch thick slices)
- ½ cups diced carrots
- 2 diced lemons
- ½ cups Tindora (Ivy gourd) (round ½ inch thick slices)
- ½ cups peeled and diced ginger
- ½ tbsp Asafetida (hing)
- ½ cup salt (you can add more per your taste)
- ¼ cup mustard powder (rai na Kuria powder)
- 3 tbsps. Fenugreek powder (methi powder)
- 1 cup Kashmiri red chili powder
- ½ tbsps. citric acid (Limbu na Phool)
- ½ tbsps. white vinegar
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