What can be healthier than a homemade Indian pickle made in extra virgin olive oil? Try out this extremely simple yet delicious recipe of pickled vegetables infused with LA Organic Cuisine EVOO!

Mix the below mentioned veggies in a medium sized bowl

600 grams of mixed vegetables comprising French Beans, Cauliflower, Radish and Carrots. Cut these vegetables into bite sized pieces.
1.5 inch Ginger
5-6 cloves of garlic pressed with rolling pin
4 Red chilies chopped round
2 Green chilies finely chopped
5-6 Goose berries (Bite size pieces)
2 Lemons Long Slices

Mix the below mentioned ingredients to form a thick paste:
Mustard powder 3.5 Tablespoon
Turmeric Powder 1.5 tablespoon
Onion Seeds/ Kalonji 1.5 tablespoon
Amchur Powder 1.5 tablespoon
Fennel seeds powder 3 tablespoon
A pinch of asafetida
Olive Oil 300 ml
Salt - 2.5 tablespoon or to taste

Pour the paste into the medium sized bowl of veggies and mix gently. To this mixture, add 1/4th cup Vinegar and mix again.Now all you have to do is transfer this mixture into a jar. Swivel the jar to ensure that the air is expelled. Add 2-3 tablespoons of LA Cuisine EVOO before you cover with lid. The oil at the top of the jar forms a preserving seal. Enjoy this healthy and sumptuous pickle with your favourite meal or snack!

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