Pakistani-styled vegetable pickle

Pakistani-styled vegetable pickle
Ingredients

Lemons – 12 (quartered – remove the seeds)

Fresh green chillies – 20 long ones (make a lengthwise slit)

Carrots – 4 medium (cut them like match sticks, but thicker in size)

Green mangoes – 6 (cut in chunks)

Fresh curry leaves– 24

Garlic – 2 bulbs (peeled)

Mustard Oil – 6 to 7 cups

Spices:

Fennel seeds (Saunf) – 2 tsp heaped

Nigella seeds (Kalonji) – 3 tsp heaped

Mustard seeds (Rai Dana) – 3 tsp heaped

Fenugreek seeds (Methi Dana) – 3 tsp heaped

Crushed red chillies – 3 tsp heaped

Turmeric (haldi) – 1 tsp

Salt – 10 tsp heaped
Method:

1. Prepare the mustard oil

2. Pour the mustard oil in a deep sauce pan.

3. Put three cloves of garlic with skin in the cold oil.

4. Boil the oil at high heat for 15 minutes. This is done to eliminate the natural bitterness and the dense smell of the mustard oil. Ensure that the kitchen is well ventilated as you boil the oil. It will release tons of smoke and unpleasant smell so be prepared. It’s a good idea to exit the kitchen as it boils and come back to the kitchen to switch off the stove. Light some extra candles in the kitchen as you undertake this activity. I would not suggest doing this if you live in a flat with open plan kitchen as the house will smell of oil for days.

5. Cool the oil. Put aside.

6. Prepare the vegetables

7. Cut all the vegetables as instructed.

8. Mix all the spices and spread evenly over the vegetables. Use a glazed clay dish or a high grade plastic utensil for this activity. Grannies advise not to use any metal utensil in pickle making as the acid from the lemon can corrode the metal leading to the pickle going black and bad in days ahead. I have used clay pots and a wooden spoon to do the mixing.

9. The spiced vegetables need to be put in sun for about two to three days till their water dries up.

10. On the third day, add the vegetables to the big clay pot and pour the cold mustard oil over the vegetables till everything is completely submerged in the oil.

11. The pickle is required to be put in sun daily for about 10-15 days in the summer and 15-20 days in the winter before the vegetables become soft and ready for consumption. Mix the pickle daily with a dry wooden spoon.

12. Everyone has their own favourite things to eat with this condiment. I enjoy this with daal chawal (curried lentil and boiled rice)